Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.[1]
A bowl of doenjang, Korean fermented soybean paste
The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. 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 tauco) before being ground.
Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. The paste is also the main ingredient of hoisin sauce.[2][3]
Due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. This is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup.
Typesedit
Various types of fermented bean paste (all of which are based on soy and cereal grains) include:
^Wong, Maggie Hiufu (2022-01-05). "Soy sauce: A beginner's guide to one of the world's favorite ingredients". CNN Travel. Retrieved 2022-03-21.
^Beck, Andrea (2020-10-09). "The Real Difference Between Soy Sauce And Hoisin Sauce". Mashed.com. Retrieved 2022-03-21.
February 15, 2024
fermented, bean, paste, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, mar. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Fermented bean paste news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Fermented bean paste is a category of fermented foods typically made from ground soybeans which are indigenous to the cuisines of East South and Southeast Asia In some cases such as the production of miso other varieties of beans such as broad beans may also be used 1 A bowl of doenjang Korean fermented soybean pasteThe pastes are usually salty and savoury but may also be spicy and are used as a condiment to flavour foods such as stir fries stews and soups The colours of such pastes range from light tan to reddish brown and dark brown 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 tauco before being ground Fermented bean pastes are sometimes the starting material used in producing soy sauces such as tamari or an additional product created from the same fermented mass The paste is also the main ingredient of hoisin sauce 2 3 Due to the protein content of the beans the fermentation process releases a large amount of free amino acids which when combined with the large amounts of salt used in its production produces a highly umami product This is particularly true with miso which can be used as the primary ingredient in certain dishes such as miso soup Types editVarious types of fermented bean paste all of which are based on soy and cereal grains include Food Cuisine of RegionCheonggukjang Korea East AsiaDajiang China East AsiaDoenjang Korea East AsiaDoubanjiang China East AsiaDouchi China East AsiaGochujang Korea East AsiaHuangjiang yellow soybean paste China East AsiaHawaizaar Manipur India South AsiaKinema Nepal South AsiaMiso Japan East AsiaPon ye gyi Myanmar Burma Southeast AsiaTauco Indonesia Southeast AsiaTauchu Taucu Tocu Malaysia China Southern Min Southeast Asia and East AsiaTao Jiew Thailand Southeast AsiaTianmianjiang China East AsiaTương Vietnam Southeast AsiaThua nao Myanmar Burma Shan people Laos Thailand Southeast AsiaTungrymbai Meghalaya India South AsiaSee also edit nbsp Food portalBean dip List of fermented soy products Sweet bean pasteReferences edit The Book of Miso 2nd ed by William Shurtleff and Akiko Aoyagi Berkeley California Ten Speed Press 1985 Wong Maggie Hiufu 2022 01 05 Soy sauce A beginner s guide to one of the world s favorite ingredients CNN Travel Retrieved 2022 03 21 Beck Andrea 2020 10 09 The Real Difference Between Soy Sauce And Hoisin Sauce Mashed com Retrieved 2022 03 21 Retrieved from https en wikipedia org w index php title Fermented bean paste amp oldid 1165921120, wikipedia, wiki, book, books, library,
