𝟐 𝐘𝐄𝐀𝐑𝐒, 𝟑 𝐌𝐎𝐍𝐓𝐇𝐒, 𝟑 𝐖𝐄𝐄𝐊𝐒, 𝟔 𝐃𝐀𝐘𝐒, 𝐚𝐧𝐝 𝟐 𝐇𝐎𝐔𝐑𝐒.

Total time spent on creating this ultimate slow food, "𝑨𝒔𝒊𝒂𝒏 𝑺𝒕𝒊𝒓-𝑭𝒓𝒚 𝑴𝒊𝒙".

Out of 20+ ingredients, six of the key ingredients are fermented.

Ingredients (bold writing with * is fermented):

*Tamari Koji (*Rice Koji, Tamari),

Sesame Oil (two types blended to achieve the right strength of aroma),

Rice Vinegar (two types blended to achieve the right acidity level),

Macadamia Oil,

*Spicy Koji (*Rice Koji, Dried Chilli – two types blended for optimal texture, Salt),

*Aged (2 years old) Brown Rice Miso (*Brown Rice Koji, Soybeans, Salt),

Chives,

Shallot,

Ginger,

Almond,

Dried Garlic,

Dried Onion,

*Fermented Red Chilli (*Rice Koji, Red Chilli, Salt),

Garlic,

Mixed Spice.

Time Spent:

*Rice Koji: Three days,

*Brown Rice Koji: Three days,

*Tamari Koji: Two weeks,

*Spicy Koji: Three months,

*Aged Brown Rice Miso: Two years,

*Fermented Red Chilli: One week,

*Blending all the final ingredients and packing & labeling: Two hours.

Want to make a simple Stir-Fry? Try our quick and easy recipe!