An yu and an rou from Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World (page 304) by Sandor Ellix Katz

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Notes about this recipe

  • Eat Your Books

    Allow to ferment for 2 to 5 months. Can substitute fatty pork for freshwater fish, amazake or kasu for jiuniang, and sake or other rice alcohol for mijiu rice wine.

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