Fermented black beans
豆豉· dou chi
pantry
Taste & Role
Salty🍯 Sweet🐟 UmamiSavory🫙 Fermented
Used as a savory seasoning rather than a bean dish, douchi are typically rinsed, then mashed or minced with garlic and ginger to season steamed fish, ribs, mapo tofu, eggplant, and stir-fries. They add deep umami and salty complexity to sauces and braises.
What it is
Fermented black beans, known as douchi, are whole soybeans that have been fermented with salt and often ginger or other aromatics until they turn soft, black, and wrinkled. Despite the name, they are not black turtle beans but salted fermented soybeans. They are a staple seasoning in Cantonese, Sichuan, and Hunan cooking.
Nutrition
per 100 g- Calories
- 184 kcal
- Protein
- 10.53 g
- Total fat
- 7.89 g
- Carbs
- 15.79 g
- Fiber
- —
- Sodium
- 5895 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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