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Here's what I learned from Japanese resources; It's the different level of maillard reaction (never heard of it!), or browning reaction, that decides Red or White, for which the length...
Love it! One of the few non-sweet non-fatty spreads on my toast. I guess it tastes familiar for my Japanese soy-source-fed palate.
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Here's what I learned from Japanese resources; It's the different level of maillard reaction (never heard of it!), or browning reaction, that decides Red or White, for which the length...
Love it! One of the few non-sweet non-fatty spreads on my toast. I guess it tastes familiar for my Japanese soy-source-fed palate.