Ingredients
15 cup dry rice - (1/2 can be sweet rice)
10 lb miso
2 lb yellow soy bean flour
5 lb honey, plus...
40 oz honey
2 1/4 cup salt
1 1/2 lb paprika
1/2 lb cayenne (more if desired!)
3 cup soy sauce
Directions
Cook rice.
Bake flour in 325F oven until lightly browned, about
1/2 hour. Stir often.
Combine all ingredients. Stir down several times a
day until it stops rising. Do not put in jars for at
least a month. Refrigerate or put in freezer.
Servings: 4 gallons
Ko Chu Jung Recipe brought to you by Recipe Ideas
Categories: Beans; Grain; Rice; Sauce; Sauce And Dip
The History of Recipes
We can track the history of `recipes` far back into ancient history, in fact as far back into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius tells us how the early Romans were skilled in the use of many spices and herbs, including some that we all recognise for example thyme, rue and asafoetida. Later on, we have some interesting books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals eaten by the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices prompted an explosion in manuscripts on cooking, most of which are kept safe in academic collections. For the next few years, the rich families of Wesstern Europe strove to offer the most extravagent meals, and consequentially chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes of their peers. By the advent of the twentieth century, cooking publications are greatly in demand as a result of better eduction, leisure time and disposable income. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Ko Chu Jung recipe.
