A paste, made from fermented soya beans and barley or rice malt with salt, used in Japanese cookery. Also in miso paste.

Cookery. A thick paste of soaked flour or breadcrumbs, used to bind forcemeats; a thick boiled paste used as a binding sauce.

a thick, concentrated paste typically made by simmering strained puréed tomatoes and used to flavour and thicken dishes.

A paste or sauce made with chilli and shrimp, widely used in Thai cookery as a condiment or dipping sauce.

A paste or sauce made of sesame seeds, much eaten in the Middle East.

In Korean cookery: a paste made from fermented soya beans, used as an ingredient in dishes or as a condiment. Cf. gochujang, n.

Usually in form harissa. A hot sauce or paste of chillies, garlic, and various spices, used (originally in North Africa, esp. Tunisia) in cooking or…