French · IV The Method
Fermented paste work
I
Origin
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II
Description
Fermented pastes — miso, gochujang, doenjang, shrimp paste — are concentrated umami sources built through microbial fermentation. They work differently from fresh ingredients because fermentation has already broken down proteins into glutamates and amino acids, creating depth that fresh ingredients cannot deliver in the same time.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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