Yellow Soybean Paste (Huang Dou Jiang)
北の大地の万能味噌！大豆の粒が残る「しょっぱ甘い」ディップソース
Description
A fermented soybean seasoning always stocked in Northern Chinese (Beijing/Northeast) fridges. Unlike Tianmianjiang (wheat miso), it features intense amino acid umami from soybeans and intact 'whole soybean kernels'. Very similar to Japanese 'Moromi Miso' but sweeter and richer.
Classification: Everyone, Condiment, Miso, Sweet Seasoning, Northern Cuisine, Soybeans, Versatile
Shops selling Yellow Soybean Paste (Huang Dou Jiang)
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How to use
Ingredients
- Soybeans
- Water
- Salt
- Wheat flour
- Sugar
- Yeast
Instructions
- [Typical Uses]
- [Raw Dip]: Dip raw veggies like cucumber, scallion, and radish directly into it (Zhan Jiang Cai).
- Blend with Tianmianjiang when making Beijing Zha Jiang Mian meat paste to add soybean depth and kernels.
- Fry with eggs for instant 'Egg Miso' (Ji Dan Jiang).
Learn more Substitutes, pairings, tips
Key spices
Fluffy texture of soybean kernels、and intense fermented umami/sweetness
Substitutes at Japanese supermarkets
Can be almost perfectly substituted with JP Moromi Miso (or Kinzanji Miso)
Pairing
Raw Veggies (Cucumber, Scallion etc.) / Mantou (Steamed bun)
Trivia
Absolutely indispensable for the Northeast regional dish 'Zhan Jiang Cai' (raw veggie dip). To supplement vitamins in severe winters, Northern farmers survived by gnawing scallions dipped in this preserved paste.
Eating tips & etiquette
While Tianmianjiang is a 'smooth paste for frying', Huang Dou Jiang is distinctly used as a 'chunky paste for raw dipping'. Contains zero heat, perfect for children.
Allergen
Soybeans, Wheat