widely known today.

番茄醬不同 。

It is made by fermenting mushrooms with salt and then extracting the liquid, which is then

它是通過用鹽發酵蘑菇，然後提取液體製成的，然後

flavored with spices like cloves and allspice.

用丁香和五香粉等香料調味。

The end result is a dark, umami-rich liquid used to season a variety of dishes, from stews

最終的結果是一種深色、富含鮮味的液體，用於調味各種菜餚，從燉菜

to meats and even pies.

到肉類，甚至是餡餅。

Mushrooms are the backbone of this unique ketchup for several key reasons.

蘑菇是這種獨特番茄醬的主幹，有幾個關鍵原因。

First, they provide the dominant flavor profile, offering a depth of umami and earthiness that

首先，它們提供了主要的風味特徵，提供了濃鬱的鮮味和泥土味，使其

sets it apart from other condiments.

與其他調味品區分開來。

Their natural glutamates enhance the savory characteristics of any dish they accompany.

它們的天然谷氨酸增強了搭配的任何菜餚的美味特徵。

Second, the fermenting process concentrates these flavors, making mushrooms not just an

其次，發酵過程濃縮了這些味道，使蘑菇不僅是一種

ingredient but the essence of the sauce.

配料，而且是醬汁的精華。

Lastly, the versatility of mushroom ketchup is largely due to the mushroom's inherent

最後，蘑菇番茄醬的多功能性很大程度上歸功於蘑菇與生俱來的

ability to complement and elevate other flavors, making it a multi-purpose seasoning.

補充和提升其他風味的能力，使其成為多用途的調味品。