Fermented Black Beans (Douchi)
一粒で旨味が数倍に！台湾の家庭料理を支える「黒豆」の塩辛
Description
Black beans fermented with salt and koji. The Taiwanese variant is slightly sweet and often sold in a 'wet' state (Yinshi). Adding a little adds intense umami and depth.
Classification: For Everyone,Fermented Condiment,Taiwanese Black Bean Seasoning
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
- Koji
- (Sugar)
Instructions
- [Usage Secret]
- [Bao Xiang (Aroma Release)] Heat oil in a wok, toss in a handful of Douchi with garlic, and sauté on low 'until fragrant'. This is the start of stir-frying.
- [Cangying Tou (Chive Stir-fry)] Sauté Douchi with minced chives and pork. The name comes from black grains looking like 'flies' heads', but the taste is peerless.
- [Yinshi Oysters] Stir-fry-braise oysters and tofu in Douchi sauce; a Taiwanese eatery staple.
Learn more Substitutes, pairings, tips
Key spices
Rich、heavy aroma of fermented black beans
Substitutes at Japanese supermarkets
Japanese Hamanatto or Tera-natto (very close)
Pairing
Cangying Tou, Yinshi Oysters, Steamed Fish
Trivia
[For Everyone] Compared to dried Chinese Douchi, Taiwanese 'Yinshi' is moister, softer, and milder in salt. Always available bottled in Shin-Okubo. Since it pairs with meat, fish, and veg, it's the 'umami amplifier' most trusted by Taiwanese housewives.
Eating tips & etiquette
[Unique Eating] Adding extra Douchi when frying bitter melon (Kugua) neutralizes the bitterness with Douchi's umami and sweetness, making it remarkably easy to eat!
Allergen
Soy