Fermented bean paste

bean pastefermented soybean pastesavory bean pastesfermented soybean proteinfermented pastepreserved fermented
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 pasteDajiangsoy bean paste
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.

Yellow soybean paste

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

Tauco

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

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.

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.

List of fermented soy products

fermented soy products
List of fermented soy products

Miso

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

Doubanjiang

Broad bean chili pastetōbanjandòubànjiàng
Fermented bean paste

Gochujang

chili pastechogochujangdanggochujang
Fermented bean paste

Sweet bean paste

bean pastechunjangsweetened
Sweet bean paste
Fermented bean paste

Korean cuisine

KoreanKoreaKorean dish
Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and napa cabbage.

Koreatown

Koreatowns in JapanBergen County KoreatownK-Town
Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Glutamate flavoring

Chinese restaurant syndromeglutamic acidglutamate
Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese, and also occur in hydrolyzed protein such as yeast extract.

Zhajiangmian

zhájiàngmiànzhajiang mianjajamen
Zhajiang sauce is normally made by simmering stir-fried ground pork or beef with salty fermented soybean paste.

Chinese pickles

pickled vegetablespreserved vegetablesChinese vegetable pickles
Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes . The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes.

Red cooking

red cookedred braisedred
Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu or rock sugar is commonly used to give an appetising reddish brown hue and flavor to the items being cooked.

Baijiu

shāojiǔChinese herbal wineSpirit
Sauce aroma (醬香, jiàngxiāng): A highly fragrant distilled sorghum liquor of bold character, named for its similarity in flavor to Chinese fermented bean pastes and soy sauces. It is made from sorghum repeatedly fermented in stone brick pits. To the Western palate, sauce fragrance baijiu can be quite challenging. It has large amounts of ester compounds, which impart a layered umami flavor. To the initiated, it is quite delicious and is considered the perfect complement for fine preserved and pickled foods (醬菜, jìangcài). This class was formerly known as "Mao-aroma", after the best known liquor of this class, Maotai.

List of soy-based foods

soy foodssoy-based foods
Fermented bean paste

List of Asian cuisines

Central AsiaCentral AsianSoutheast Asian
Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends. Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"), is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. It features cooking methods such as sautéing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.

Chicken feet

chicken footPhoenix clawschicken
In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar; or in abalone sauce.

Yun dou juan

Kidney bean roll
The kidney beans would then be crushed and compressed into linear mash/paste form with diameter of 3.5 cm. The mash/paste would then be placed on a piece of wet cloth and formed into rectangular shape with knife, and a layer of bean paste is placed on top of the rectangular shaped kidney bean mash/paste, and rolled together.