At menu development today, there were a lot of things happening. And a lot of things got done.
We made hoisin sauce using Korean black bean paste, saikyo miso, water, sugar, and vinegar. At first I looked at the can of hoisin ingredients. It called for wheat flour and I figured that I didn’t want to really cook this sauce and, if I did, not for a very long period. As one cook said, it (our sauce) came pretty close.
It reminded me of my time in Lima, Peru. They didn’t have Korean ko choo jang but they had other ingredients to make our own. It's fun and always great to know exactly what is in your food, especially when it doesn't need any stabilizers or preservatives.