Tauco (from Hokkien *tau-chio*, "soy paste") — the Indonesian equivalent of Chinese doubanjiang or Japanese miso. Whole soybeans fermented with Aspergillus oryzae, salted, and aged in brine for weeks to months. Used as a seasoning in Javanese and Chinese-Indonesian cooking — particularly in dishes like tahu tauco (tofu braised in tauco sauce) and sayur tauco.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6