Chinese Fermented Black Bean (Dou Chi) — Production and Applications

China — national production; Yangjiang (Guangdong) and Hunan are primary regions

Dou chi (豆豉) — fermented black soybean — is one of the oldest fermented condiments in China (documented Han Dynasty). Black soybeans are cooked, inoculated with Aspergillus or Rhizopus moulds, then salted and either dried (dry dou chi) or packed wet (wet dou chi). The fermentation produces rich glutamate complex that defines dishes from Hunan steamed fish head to Cantonese black bean spare ribs.

• Japanese miso — parallel fermented soybean tradition
• Korean doenjang — fermented soybean paste
• West African iru — fermented locust bean condiment

Intensely savoury, pungent, deeply fermented; rich glutamate backbone; earthy, slightly smoky from drying process