Fermented bean paste is a category of fermented foods

Fermentation (food)

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...

 typically made from ground soybean

Soybean

The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...

s, which are indigenous to the cuisines of East

East Asia

East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms...

 and Southeast Asia

Southeast Asia

Southeast Asia, South-East Asia, South East Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies on the intersection of geological plates, with heavy seismic...

. In some cases, such as in the production of miso

Miso

is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...

, other varieties of beans such as broad bean

Vicia faba

This article refers to the Broad Bean plant. For Broadbean the company, see Broadbean, Inc.Vicia faba, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean native to north Africa and southwest Asia, and extensively cultivated elsewhere. A variety is provisionally...

s, may also be used.

The pastes are usually salty and savory

Umami

Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...

, but may also be spicy, and are used as a condiment

Condiment

A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

 to flavor foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat

Wheat

Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...

 flour, pulverized mantou

Mantou

Mantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents...

, rice

Rice

Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...

, or sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

 and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground.

Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass.

Due to the protein content of the beans, the fermentation process releases a large amount of free amino acid

Amino acid

Amino acids are molecules containing an amine group, a carboxylic acid group and a side-chain that varies between different amino acids. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen...

s, which when combined with the large amounts of salt

Edible salt

Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride , a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess...

 used in its production, produces a highly umami

Umami

Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...

 product. This is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup

Miso soup

is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.-Miso paste:...

.

Types

Various types of fermented bean paste (all of which are based on soy and cereal grains) include:

Food	Cuisine of
Doubanjiang Doubanjiang Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called la doubanjiang .It is used particularly in Sichuan cuisine, and in fact, the people...	China
Douchi Douchi Douchi , also called Chinese fermented black beans , is a flavoring most popular in the cuisine of China, and is used to make black bean sauce....	China
Tian mian jiang	China
Tauchu Tauchu Tauchu , in Chinese cuisine, is a paste made from preserved soybeans, often used when steaming fish.The name comes from the pronunciation in the Min Nan dialect.-External links:*...	China
Yellow soybean paste Yellow soybean paste Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative...	China
Dajiang Dajiang (food) Dajiang is a type of fermented soybean paste that is popular in Northeast China. The tradition of eating dajiang is said to have been started by the Manchu people, who originally occupied China's northeastern provinces...	China
Miso Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...	Japan
Doenjang Doenjang Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...	Korea
Gochujang Gochujang Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...	Korea
Cheonggukjang Cheonggukjang Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans.- Production :It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the jip, dried rice plants,...	Korea
Tương Tuong Tương is the name applied to a variety of condiments a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine....	Vietnam
Tauco Tauco Tauco , is a paste made from preserved fermented soybeans in Chinese Indonesian cuisine. The name comes from the pronunciation in the Hokkian dialect and it is originated from China...	Indonesia