Soybeans
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Black bean sauce (Dou chi jiang)
Black bean sauce, also known as douchi sauce, is a popular condiment in Chinese cuisine. It's made with fermented and salted black soybeans, which are used to give the sauce a strong, savory, and slightly bitter flavor. The beans are typically mas... READ MORE
Fermented black soybeans (Douchi)
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. Th... READ MORE
Fermented bean curd (Furu)
Furu or fermented bean curd is a traditional condiment made from soybeans. Soybeans are soaked, ground, and then boiled to create soy milk. Coagulants are added to the soy milk to curdle it, forming tofu, which is pressed into blocks and dried. Th... READ MORE
Black soybeans (Hei dou)
Black soybean is a variety of soybean that's native to China and contains a variety of phytochemicals. The phytochemicals found in the dark exterior of black soybeans, such as antioxidants, are potentially effective in helping to reduce the risk o... READ MORE
Yellow bean sauce (Hugan jiang)
Hugan jiang is a traditional yellow bean sauce. This sauce is made from fermented soybean leftovers from the production of soy sauce. The leftovers are mixed with salt, flour, and water, sugar, or soy sauce. There are many varieties of yellow bean... READ MORE
Dishes with Soybeans
Doenjang jjigae
The star ingredient in this traditional Korean stew is fermented soybean paste (doenjang). Although there are many variations, this hearty dish typically consists of a flavorful broth that is enriched with rice water, anchovies, kelp, and a genero... READ MORE
Chilli crab
Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sau... READ MORE
Kongnamul muchim
Seasoned soybean sprouts are a classic side dish in traditional Korean cuisine. The sprouts are rinsed and shortly cooked, but should remain firm and crispy. They are then mixed with various ingredients which typically include soy sauce, scallions... READ MORE
Mame daifuku
Mame daifuku is a beloved Japanese sweet dating back to the Edo period. The sweet consists of a rice cake filled with anko, soybeans, or azuki beans. Mame daifuku is commonly served at Japanese tea ceremonies, although it can also be served alongs... READ MORE
Slugburger
Slugburger is an American burger variety with origins in Corinth, Mississippi. Despite its unusual name, it is not made with slugs, but gets its name from the Depression-era practice of combining ground meat with fillers such as potato flour or so... READ MORE
Natto Curry
Natto curry is a Japanese curry variety prepared with natto – fermented soybeans – as the main ingredients. Apart from the pungent and sticky natto, the dish often also contains taro, daikon radish, potatoes, onions, and carrots, but a... READ MORE