Fermented black soybeans (Douchi)
(Fermented black soybeans, Tochi, Chinese fermented black beans, Salted black beans, Salty black beans, 豆豉, 黑豆豆豉, Tausi)
Also known as Chinese fermented black beans, douchi is an indispensable part of Chinese cuisine. The black soybeans are heavily salted and fermented, resulting in an extremely salty ingredient with a robust and pungent flavor.
They are rarely eaten plain and are usually used in classic Chinese dishes as a condiment or a seasoning. Since their taste resembles a mix of soy and fish sauce, they are often added to provide a unique flavor to Chinese culinary classics. In the cooking process, they develop a slightly sweet taste, which is a perfect match for stir-fry dishes, rice, and various Chinese sauces.
They are also common in meat dishes and classic Chinese soups, in which they enhance the freshness of other ingredients and provide a sharp background flavor. It is believed that douchi has been used in Chinese cuisine for centuries, with the earliest written mention dating back to 173 BC.
There are also numerous products created with this unusual ingredient, the most famous of them being black bean sauce, which is also one of the key ingredients in classic Chinese cuisine. Nowadays, packed douchi can be found in stores and supermarkets across China and in many international supermarkets around the world.
