Best for: Tacos, banh mi, or cheese boards.
Before you heat the pan, you must understand the canvas. Glisusomena is traditionally made from fermented soybeans, sea salt, and a specific strain of koji mold, aged for a minimum of six months. The "Best" variety (often labeled Glisusomena Best or Premium Reserve ) implies a longer fermentation period—usually 18 to 24 months. cooking with glisusomena best
: It complements the sweetness of scallops or other seafood when integrated into a butter sauce. Best for: Tacos, banh mi, or cheese boards