Fermented Black Beans (Douchi)
Natural amino acid bombs! Rich and salty black grains in Chinese cuisine
Description
Black soybeans fermented long-term with salt, koji, and spices, then dried into crumbly grains. The 'dry, raw' version of the black beans inside Lao Gan Ma chili crisp. Absolutely essential for Mapo Tofu or Cantonese steamed spareribs, imparting miso-like deep depth and intense saltiness.
Classification: Everyone, Ingredient, Spice, Douchi, Fermented Food, Mapo Tofu, Steamed Dishes, Amino Acids
Shops selling Fermented Black Beans (Douchi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black soybeans
- Salt
- Water
Instructions
- [Typical Uses]
- [Mapo Tofu / Twice-Cooked Pork]: Fry slowly in low-temp oil with Doubanjiang at the start to dissolve aroma and umami into the oil.
- [Douchi Pai Gu (Steamed Ribs)]: Massage minced Douchi, garlic, and soy into spareribs and steam.
- Add to steamed fish sauces.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami and saltiness、like soy sauce and miso condensed to the limit
Substitutes at Japanese supermarkets
Substitute with JP 'Hamanatto' or a mix of Hatcho Miso and soy sauce (aroma is inferior)
Pairing
Mapo Tofu / Steamed Pork Ribs / Steamed Fish
Trivia
Guangdong's 'Yangjiang Douchi' is famous as China's top brand. Often sold in dried round paper tubes (or boxes). An absolute god-tier ingredient you must stock to cook authentic Chinese food at home.
Eating tips & etiquette
When using, do not add whole; 'mince finely with a knife' to help the umami dissolve into the oil. Extremely salty, requiring careful salt adjustment in the dish.
Allergen
Soybeans