Export Quality Ginamos / Bagoong / Shrimp Paste 500 grams [Shipped within 24hrs]

The Ginamos Process

To process hipon into ginamos, the shrimps are dried for a day until it has the texture of boiled rice.  It is then mixed well with sea salt in a 1:1 ratio (or depending on taste and can be 2 parts hipon to 1/4 part salt), pounded in a huge wooden mortar with pestle until fine (the binayo method), and the hipon stick to each other.  This state enables the mixture to be formed into cakes or blocks ready for the market. After pounding into a paste, the ginamos is fermented at room temperature, and traditionally kept to drain in a tabungos, a square bamboo basket that is hip-high and can even be as tall as the shoulders, or in a concrete trough.  The longer the fermentation, the more marimis (well-blended, smooth, and refined) the flavor as crustacean and salt age together.  Ginamos can be kept up to 3 years or even longer as long as some newly-made batch is mixed in to prevent the old batch from turning bitter. Did you know that shrimp paste that is at least a year old is called “la-on” which is Hiligaynon for “old maid”?