Chinese fermented black beans
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Douchi (Chinese: 豆豉; pinyin: dòuchǐ, Cantonese: dao si), also called Chinese fermented black beans, is a flavouring most popular in the cuisine of China, and is used to make black bean sauce.
Douchi is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavour is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.
Douchi should not be confused with black turtle beans, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.
In Japanese, douchi is also referred to by the same kanji (豆豉) and pronounced as touchi.
The process and product are similar to ogiri and iru, both being African fermented bean products.