On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young
> wrote:

>I've never seen it at the store ... never looked for it, either ...
>but there it was at Costco, a big package of it. Looked good,
>but I don't know what people do with it.
>
>Ideas?
>
>nancy

Here's one thing I do with it.
http://www.kokoscornerblog.com/mycor...soy-sauce.html
or
http://tinyurl.com/qe4agck

Here's a recipe I've saved but haven't tried yet.

NOODLES IN DASHI WITH MISO-COATED PORK BELLY

YIELD 6 servings TOTAL TIME 1 hour CATEGORIES asian, soups
INGREDIENTSSubmit

For the Dashi (makes 4 1/2 cups)
1/4 oz. kombu
1 oz. bonito flakes
For the Pork Belly and Noodles
1 lb. skinless pork belly, cut into 1/2-inch pieces
1/2 cup red miso paste
3 tbsp. awamori rice liqueur
3 tbsp. mirin
1 1/2 tbsp. packed dark brown sugar
2 tbsp. toasted sesame seeds
4 cups Dashi
5 oz. mung bean sprouts
9 oz. somen noodles
4 scallions, thinly sliced
Angel hair chile threads, to garnish
INSTRUCTIONSSubmit

Make the dashi: In a small saucepan, combine kombu with 5 cups water
and bring to a boil. Remove from the heat, discard kombu, and stir in
bonito flakes. Let the dashi stand for 5 minutes, then pour through a
fine sieve into a bowl and discard the bonito flakes. Let the dashi
cool to room temperature and refrigerate for up to 3 days or until
ready to use.
For the pork belly: Heat a 12-inch skillet over medium. Add the pork
belly and 1 tablespoon water and cook, stirring, until the fat renders
and the pork is golden brown, about 25 minutes. Using a slotted spoon,
transfer the pork to a paper towel-lined plate and wipe the skillet
clean.
In a medium bowl, toss the cooked pork with the miso, awamori, mirin,
sugar, and 3 tablespoons water until evenly coated. Scrape the pork
and sauce into the skillet, return it to medium heat, and cook,
stirring, until the liquid reduces and the pork becomes sticky, about
10 minutes. Stir in the sesame seeds and remove the skillet from the
heat. Meanwhile, heat the dashi in a small saucepan over low and keep
warm.
Bring a medium saucepan of water to a boil. Add the mung beans and
cook for 1 minute. Using a slotted spoon, remove the sprouts and
transfer to paper towels to drain. Add the noodles to the boiling
water and cook until tender, 2 to 3 minutes. Drain the noodles and
divide them evenly among 6 serving bowls. Divide the dashi and mung
beans among the bowls and top with the pork, scallions, and chile
threads.

koko

--

Food is our common ground, a universal experience
James Beard