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By Naomi Duguid

Published 2012

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I call these Soybean Disks; tua nao is the Shan and Tai Koen name for them, and in Burmese they’re peipok. They’re an essential flavoring in Shan and Tai Koen cooking, and also used by the Kachin and others in Kachin and Shan States such as the Palaung. Miso paste or fermented soybeans can be substituted; for instructions, see individual recipes.