{"title":"COOKING WITH STEAM 03 | CABBAGE RICE AND PORK RIB SOUP","description":null,"products":[{"product_id":"soy-paste-with-glutinous-rice","title":"Soy Paste with Glutinous Rice Grains (Single-Origin)","description":"\u003cp\u003eSoy paste is a \u003ca href=\"https:\/\/www.bonappetit.com\/story\/what-is-taiwanese-soy-paste\"\u003euniquely Taiwanese ingredient\u003c\/a\u003e made from cooking soy sauce with rice starch to give it body. The end result is similar in texture to oyster sauce, with a deeply umami and sweet soy flavor. Use it to glaze stir fries, marinate meats and tofu, or as a ready-to-go sauce for steamed vegetables. It makes a great sauce for dry noodle dishes or dip for danbing (Taiwanese egg crepe). \u003cbr\u003e\u003cbr\u003eThe base of this soy paste is Yu Ding Xing's 450-day aged soy sauce, fermented from non-GMO, single-origin Taiwanese black soybeans. It is then thickened with glutinous rice, leaving some of the rice grains visible in the product.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003esweet, salty, umami, with chocolate undertones\u003cbr\u003e\u003cbr\u003eUse it as a dip, a glaze, or for finishing stir-fries. Amazing when paired with \u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp\"\u003eSu Chili Crisp\u003c\/a\u003e as a finishing sauce\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, single-origin non-GMO Taiwanese black beans, rice, sea salt, sugar. \u003cbr\u003eGluten free.\u003cbr\u003e420ml.\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":25908116815972,"sku":"YX020100","price":25.5,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261173280990,"sku":"YX0201B3","price":71.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX020100-pdp-01.jpg?v=1744927063"},{"product_id":"white-sesame-oil","title":"White Sesame Oil, Cold Pressed","description":"\u003cp\u003eThis white sesame oil is cold-pressed in the old-fashioned way, thick with aroma and warmth. The seeds are toasted over a meticulously controlled wood fire, steamed to break down the seed walls, then shaped into oilseed cakes in circular molds. These circular cakes, wrapped in paper, are stacked in a hydraulic press and slowly compressed together to squeeze out the oil. Unlike expeller-pressed sesame oil, a method that generates heat, this compression method is a low-heat process, which keeps the oil as pure and unaltered as possible. \u003cbr\u003e\u003cbr\u003eThe resulting oil is toasty, fresh and well balanced. Sesame oil is healthy oil, containing mostly monounsaturated and polyunsaturated fats and is packed with antioxidants and amino acids.  Use it for salad dressings, finishing stir fries, or use as a dip. Absolutely versatile, but avoid high heat.\u003cbr\u003e\u003cbr\u003eWhat’s the difference between white and black sesame oil? They’re made from two different species. White sesame oil is made from hulled tan\/brown seeds, while black sesame oil typically has the hull on. White sesame oil has  a lighter flavor and is typically used as a finishing oil or for dressing; black sesame oil has a deeper flavor more suitable for cooking dishes or adding to broths. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003efragrant, sweet and slightly bitter with notes of toast and caramel\u003cbr\u003e\u003cbr\u003eThis well balanced aromatic oil is perfect for finishing dishes and seasoning. Add a small dash at the end of a stir fry or on your steamed fish or vegetables . Dishes:  cold cucumber salad, sesame noodles. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e8.5 fl. oz.\u003cbr\u003e\u003cbr\u003e100% cold pressed  white sesame oil\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":37392868966574,"sku":"DH010200","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/DH010200-pdp-01.jpg?v=1754000964"},{"product_id":"frost-salt","title":"Frost Salt","description":"\u003cp\u003eAn excellent all purpose sea salt.\u003cbr\u003e\u003cbr\u003eIn the Chinese lunisolar calendar, seasons are tracked in 24 periods called solar terms. This salt is formed between the 18th term, \u003ci\u003eFrost’s Descent\u003c\/i\u003e, in autumn, and the 5th, \u003ci\u003eQing Ming\u003c\/i\u003e, in Spring.  It crystallizes slowly in the cool weather and has a marine flavor, a uniform grain, and a sweet aftertaste.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003cbr\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003ci\u003ebriny, sweet, and complex with a dense, uniform grain\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eUse as an all around salt at the table or in cooking.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eNet weight 7.05 oz (200 g)\u003cbr\u003e\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581866718,"sku":"ZN010200","price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/palmdwcX1B7v4cOsQl3hMBJ3b4zGKy0-WA2Z_HiOmmA.jpg?v=1690492042"},{"product_id":"organic-dried-log-grown-shiitake-mushroom","title":"Organic Dried Shiitake Mushroom (Log-Grown)","description":"\u003cp\u003eSourced from a family-operated mushroom farm in the high mountains of Yunlin, Taiwan, our medium and large organic dried shiitake mushrooms are cultivated by hand on Formosan Sweet Gum logs. The cooler weather and wide temperature swings between day and night create optimal conditions for developing potent flavor and a sturdy texture.\u003cbr\u003e\u003cbr\u003eTo grow these mushrooms, farmers first make holes in the wood, into which they insert the shiitake spawn and cover with wax for ten months. Over those months, the farmers regularly water the spawn and roll over 100 tons of logs every few days, which stimulates the fungi and ensures even growth. After a ten-month inoculation period, shiitake mushrooms fruit in ten to twelve days. The farmers pick the mushrooms in the morning and sun-dry them until noon. Afterwards, they begin a labor-intensive drying process. The mushrooms are smoke-dried over a low-temperature longan wood fire, fueled by wood from the pruning of fruit orchards. This smoke imbues the mushrooms with the lightest touch of smoke, almost a coffee-like aroma. The layers of mushrooms must be rotated in the smoker for an even exposure, and the low, slow fire is watched for 48 hours to make sure the flame persists. Because the fire is so delicate, the farmers sleep next to the smoker, taking turns stoking it.\u003cbr\u003e\u003cbr\u003eShiitake mushrooms play a primary role in Taiwanese cuisine, adding characteristic earthy flavor to simple dishes like Braised Napa Cabbage 滷白菜 and Taiwanese Oil Rice 油飯. In their dried form, shiitake mushrooms not only retain a more concentrated earthiness, but also develop a more pronounced chew than the fresh version.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNote for the observant: on our packaging the mushrooms are described as being grown on basswood logs. They are not grown on basswood logs; that was an initial mistranslation of cut logs 段木 that we did not initially catch. This will be amended in future runs.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eAlso consider our \u003ca href=\"https:\/\/yunhai.shop\/collections\/dried-mushroom-collection\/products\/organic-dried-mushroom-bundle\"\u003eOrganic Dried Mushroom Bundle\u003c\/a\u003e, which includes shiitake \u003cbr\u003eand lion's mane mushrooms.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eDeeply earthy and umami with a dense, meaty texture\u003cbr\u003e\u003cbr\u003eFor the best flavor and texture, soak in cool water for at least six hours and up to twenty-four hours. For an express soak, use warm water and soak for thirty minutes, or until thoroughly softened.\u003cbr\u003e\u003cbr\u003eUse whole in braises, soups, and stocks (see our recipe for \u003ca href=\"https:\/\/www.instagram.com\/p\/CygyxZ-uFPR\/\"\u003eShiitake Mushroom Stock 香菇高湯\u003c\/a\u003e). Or slice and toss into stir fries. Also makes a great addition to congee.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eOrganic shiitake mushrooms (medium and large sizes)\u003cbr\u003e\u003cbr\u003e100 g \/ 3.5 oz\u003cbr\u003eNo preservatives or additives\u003cbr\u003e\u003cbr\u003eSeal tightly after use and store in a cool and dry place. For best flavor, consume shortly after opening.\u003c\/p\u003e\u003ch4\u003eAbout Ying Ying Grange\u003c\/h4\u003eLocated in the high mountains of Yunlin in Central Taiwan—1300 meters above sea level—Ying Ying Grange 盈盈農圃 is run by husband-and-wife team Wu Ru-Ying 吳如瀅 and Chen An-Chiang 陳安獎. It is also one of the last mushroom farms in the region to continue the practice of log-growing mushrooms, which came to popularity during the Japanese colonial period.  Ying Ying Grange produces both log-grown shiitake and space bag lion’s mane on their farm. Both are collected by hand the instant they are ready, then smoke-dried over a low-temperature longan wood fire, fueled by lumber from the pruning of fruit orchards.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.","brand":"YingYing Grange","offers":[{"title":"Default Title","offer_id":44251723333854,"sku":"YH070100","price":28.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/OJJaCoD96FIYp_91snoOu_rrZXSfg0ULrajzrCNc9hQ.jpg?v=1746116011"},{"product_id":"penglai-short-grain-rice","title":"Penglai Short-Grain Rice (Taoyuan No. 3)","description":"\u003cp\u003eNamed after Mt. Penglai, home of the immortals in Chinese and Japanese mythology, Penglai Short-Grain Rice 蓬萊米 is the quintessential style of everyday Taiwanese rice served at home and in restaurants across Taiwan.\u003cbr\u003e\u003cbr\u003eThis short-grain rice of the japonica variety was developed during the Japanese colonial period to cater to Japanese tastes for stickier shorter grains, as opposed to the long grain rice that dominated Taiwan at the time.\u003cbr\u003e\u003cbr\u003eBred to thrive in Taiwan's hot and humid climate, penglai is plump, moist, and Q (al dente). The cultivar we import, Taoyuan No. 3—grown by farmer Chen Shih-Hsien in Dayuan District, Taoyuan—is renowned for its light taro-like aroma.\u003cbr\u003e\u003cbr\u003eIt can absorb saucy braises, pair well with salty stir-fries, or retain shape as onigiri.\u003cbr\u003e\u003cbr\u003eThis product is part of the \u003ca href=\"https:\/\/yunhai.shop\/products\/island-of-dao-rice-set\"\u003eIsland of Dao: Taiwanese Rice Collection\u003c\/a\u003e, a set of three single-origin Taiwanese rices grown by three smallholder farmers across the island, curated by \u003ca href=\"https:\/\/siangkhaulu.com\/\"\u003eSiang kháu Lū\u003c\/a\u003e, a Taiwanese cultural kitchen and educational center promoting Taiwanese rice foodways.\u003cbr\u003e\u003cbr\u003eCheck out the rest of the collection:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/zailai-long-grain-rice\"\u003eZailai Long-Grain Rice\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/purple-long-grain-sticky-rice\"\u003ePurple Glutinous Rice\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/island-of-dao-rice-set\"\u003eIsland of Dao: Taiwanese Rice Collection\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWhy Rice, Why Now?\u003c\/h4\u003eFor centuries, rice has nourished families, sustained livelihoods, connected communities around cultural customs, and even shaped the terrain of Taiwan. In recent decades, however, rice consumption has dropped over fifty percent, from an average of 90 kg of rice per person per year forty years ago, to just 43 kg in 2022.\u003cbr\u003e\u003cbr\u003eThis decline presents challenges to farming—one of the oldest ways of life. As the cost of land increases and demand for rice drops, farmers may be less willing to cultivate rice, resulting in the gradual loss of farmland and disrupting their connection to and stewardship of that land.\u003cbr\u003e\u003cbr\u003eIn this set, Siang kháu Lū turns to Taiwanese rice as a means of exploring the agricultural conditions in Chiayi, Yilan, and Taoyuan. Across these areas, they've witnessed the changes affecting Taiwan’s farming communities, heard the voices of Taiwanese farmers, and embraced the diversity of Taiwanese rice cuisine and culture.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eMoist, sticky, and Q, with the aroma of taro\u003cbr\u003e\u003cbr\u003eSteam and enjoy as is—after all, it’s the rice most often seen on the Taiwanese table. Or, use for \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/rice-pancakes-made-from-penglai-short-grain-rice-%E7%B1%B3%E9%AC%86%E9%A4%85%E6%A1%83%E5%9C%923%E8%99%9F%E8%93%AC%E8%90%8A%E7%B1%B3\"\u003erice pancakes\u003c\/a\u003e, fantuan 飯糰 (rice rolls) or \u003ca href=\"https:\/\/yunhai.substack.com\/p\/eat-your-greens\"\u003eonigiri\u003c\/a\u003e, and fried rice.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ePenglai rice (Taoyuan No. 3)\u003cbr\u003e\u003cbr\u003eNet Weight: 21.2 oz \/ 600 g\u003cbr\u003e\u003cbr\u003eRefrigerate after opening. Best consumed within 6 months after opening. \u003c\/p\u003e\u003ch4\u003eAbout Siang kháu Lū\u003c\/h4\u003e\u003cp\u003eLocated in a traditional san he yuan 三合院 residence in Taoyuan, \u003ca href=\"https:\/\/siangkhaulu.com\/\"\u003eSiang kháu Lū 雙口呂\u003c\/a\u003e is a family-run cultural kitchen that promotes the culinary heritage of Taiwan through kueh 粿 (rice cake) workshops, sharing the techniques and stories behind different rice traditions in Taiwan.\u003cbr\u003e\u003cbr\u003eThe name Siang Kháu Lū, which literally translates to \"double entrance Lu,\" comes from the surname of co-founder Pei Yi's grandmother: Lü 呂. The character—two 口 connected by a path—symbolizes the connective intention of Siang Kháu Lū's founders. The archway leading into their cultural kitchen is a two-way entrance for guests to come in and partake in traditional rice delicacies, then take away with them a greater understanding of Taiwan's rice-based agriculture and cultural practices.\u003c\/p\u003e","brand":"Siang kháu Lū","offers":[{"title":"Default Title","offer_id":46208061309150,"sku":"SK010100","price":12.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/SK010100-pdp-01.jpg?v=1740611301"}],"url":"https:\/\/yunhai.shop\/collections\/cooking-with-steam-03-pork-rib-soup-and-cabbage-rice.oembed","provider":"Yun Hai Taiwanese Pantry","version":"1.0","type":"link"}