Fermented bean paste

soybean pastebean pastefermented soybean pastesavory bean pastessoy pastefermented pastefermented soybean proteinfermented with beanspreserved fermentedsoy bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.wikipedia
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Soybean

soysoybeanssoya
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.
Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.

Doenjang

soybean pasteDajiangdwenjang
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.

Cheonggukjang

deopuljang
It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste.

Yellow soybean paste

taochiaoHuangjiang (yellow soybean paste)yellow bean sauce
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water.

Miso

miso pastejangmame miso
In some cases, such as the production of miso, other varieties of beans such as broad beans, may also be used.
Fermented bean paste

Pon ye gyi

Pon ye gyi (ပုန်းရည်ကြီး, ; also spelt pone yay gyi and pone ye gyi) is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes.

Tauco

tauchu
Tauco, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines.

Tương

Tương is the name applied to a variety of condiments a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine.

Korea

KoreanKorean PeninsulaSouth Korea
Therefore, soybean paste, soy sauce, gochujang or red pepper paste and kimchi are some of the most important staples in a Korean household.

Doubanjiang

bean pasteBroad bean chili pastebroad bean paste
Fermented bean paste

List of fermented soy products

fermented soy products
List of fermented soy products

Gochujang

chili pastechogochujangchili pepper paste
Fermented bean paste

Sweet bean paste

bean pastechunjangsweetened
Sweet bean paste
Fermented bean paste

Fermentation in food processing

fermentationfermentedferment
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.

East Asia

Easteastern AsiaEastern
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.

Southeast Asia

south-east AsiaSoutheastSouth East Asia
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.

Vicia faba

fava beansbroad beanfava bean
In some cases, such as the production of miso, other varieties of beans such as broad beans, may also be used.

Umami

savorysavouryumami taste
The pastes are usually salty and savory, but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups.

Condiment

condimentsCooking Condimentstoppings
The pastes are usually salty and savory, but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups.

Stir frying

stir-friedstir frystir fried
The pastes are usually salty and savory, but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups.

Wheat

cornTriticumdwarf wheat
The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground.

Mantou

steamed bunmántoubakpao
The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground.

Rice (disambiguation)

riceAman paddypaddy
The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground.

Sugar

sugarssugar tradesugar cube
The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground.