Sometimes I have guests that are just curious enough (or familiar enough) to open my refrigerator and take a peek at what’s inside. One of the questions I get is, “What do you do with all those different pastes?” Well, to be honest, if absolutely necessary, I sometimes substitute another with no major regrets, but I always try to keep Japanese, Chinese and Korean soybean pastes on hand so that if I’m cooking a Japanese dish, I use the specific Japanese paste required, and so on. I only have one kind of Korean soybean paste though — …read more