Mesu, identified as a noun denoting a type of fermented soybean product primarily utilized in Korean cuisine, serves as a fundamental ingredient in various dishes. This fermented block is essential for creating Doenjang (Korean soybean paste) and Ganjang (Korean soy sauce), imparting a deep umami flavor and contributing significantly to the overall taste profile. A common application involves rehydrating and incorporating the fermented soybean block into stews and soups, enhancing their savory depth.
The use of fermented soybean blocks offers nutritional benefits stemming from the fermentation process. This process increases the bioavailability of nutrients and produces beneficial probiotics. Historically, the crafting of fermented soybean products has been a crucial element of Korean food culture, representing a traditional method of food preservation and a source of essential nutrients during colder months. These fermented blocks represent a way of utilizing and preserving harvests for continued nutritional advantages.
