Tari

Otseqon sunflower condiment is a fermented savory condiment, basically a type of miso, made from fermenting sunflower oilcakes with pearled barley inoculated with kōji and packed with a lot of salt. It is used as a base for other condiments or added to soups and stirfries.

Using the oilcakes instead of sunflower seeds directly prevents the high oil content from going rancid during fermentation.

Sunflower condiment can be made with Cucurbita seed oilcakes instead, via a similar process.

On the more subtropical boats, a version of Otseqon sunflower condiment is made with peanut oilcakes.