Douchi (豆豉)

A close-up ofdouchi
Alternative names	Fermented black soybeans, Chinese fermented black beans, salted black beans, salty black beans
Place of origin	Chinese
Main ingredients	Fermentedsoybean
Media: Douchi (豆豉)

Douchi
Douchi in Chinese characters
Chinese	豆豉
Hanyu Pinyin	dòuchǐ
Jyutping	dau6-si6
Transcriptions Standard Mandarin Hanyu Pinyin dòuchǐ IPA [tôʊ.ʈʂʰɨ̀] Yue: Cantonese Yale Romanization dauh-sih Jyutping dau6-si6 IPA [tɐw˨.si˨] Southern Min HokkienPOJ tāu-sīⁿ

Douchi (Chinese:豆豉;pinyin:dòuchǐ), also known astochi,fermented black soybeans,Chinese fermented black beans (Chinese:黑豆豆豉;pinyin:hēidòu dòuchǐ;Jyutping:haak1dau2 dau6si6), orsalted black beans, is a type offermented and salted blacksoybean most popular in thecuisine of China, where they are most widely used for makingblack bean sauce dishes.^[1]

Douchi is made bynatural fermentation and salting of black soybeans. Douchi can be classified asAspergillus-type douchi,Mucor-type douchi, bacterial-type douchi, orRhizopus-type douchi. There are two main stages to the douchi-making process: first the cooked black soybeans undergo natural mold growth and fermentation, then they are salted to continue fermentation. A maturation stage may follow, in which the douchi is aged in brine or with other ingredients to develop flavor.^[2] Black soybeans are most commonly used. The process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet.^{[citation needed]} The product made with white soybeans is calledmianchi.

Douchi, "Chinese salted black beans", and "black soybeans" are not the same as theblack turtle bean, a variety ofcommon bean that is commonly used in the cuisines ofCentral America,South America, and theCaribbean.

Fermented black soybeans are the oldest-known food made from soybeans. In 165 BCE, they were placed, clearly marked, in Han Tomb No. 1 atMawangdui Tomb Site inSouth Central China. The tomb was sealed about 165 BCE and was first opened in 1972.^{[1][page needed]} The high-ranking woman to whom the undisturbed tomb belonged was probably the wife of the first Marquis of Tai.^{[citation needed]}

Written in 90 BCE, theRecords of the Grand Historian (aka theShiji), bySima Qian, Chapter 69, refers to 1,000 earthenware vessels of mold-fermented cereal grains and salty fermented soybeans(shi). They were now an important commodity inChina. When the prince ofHuainan (legendary inventor of tofu) was exiled for inciting rebellion (in 173 BCE) against his brother, the Han Emperor Wendi. He and his retinue were, nevertheless, provided with such necessities of life as firewood, rice, salt,shi (fermented black soybeans), and cooking utensils. This date, 173 BCE, is before Han Tomb No. 1 at Mawangdui was sealed.

It is used as an ingredient formapo tofu.Douchi is also used to flavorfish orstir-fried vegetables (particularlybitter melon andleaf vegetables). Unlike some other fermented soybean-based foods such asnatto ortempeh,douchi is used only as a seasoning, and is not meant to be consumed in large quantities, being typically much saltier.

Small packets ofdouchi are available wherever Chinese foods are sold.

Some common dishes made withdouchi are steamedspare ribs with fermented black beans and chili pepper (豉椒排骨), andfried dace with salted black beans (豆豉鯪魚).

Fermented black soybeans are an ancient traditional food, used as condiments and seasonings in manyFar Eastern countries and Chinese diaspora communities, where they are known by a variety of names.^{[1][page needed]}

• InJapanese,douchi is also referred to asdaitokuji natto,hamanatto,hamananatto,shiokara-natto, andtera-natto, sometimes using the same Han characters (豆豉), similar ones (豆鼓), or completely different ones; however, they are almost never known by their Chinese nameZushi (豆豉 or ずし).
• InKorea, a similar black bean sauce made from roasted soy beans calledchunjang is used in the well-knownjjajangmyeon. It was first introduced by Chinese settlers in Incheon in the early 20th century;chunjang has made several changes and evolutionary steps over time.
• InThailand, this sauce is calledเต้าซี่ ("tausi") and is made from the black soybean. Normally, Chinese Thais use it for original old Chinese recipe such as sauce, steam etc.
• InVietnam, this sauce is calledtàu xì orđậu xị and is made from the black soybean.
• InCambodia,douchi is also referred to asseang, or fermented salted bean, in the Khmer language, and is a common recipe. It is often used with the fermented salted fishprahok.
• InPhilippine cuisine, it is calledtausi inCebuano andTagalog, both derived from theLan-nangtāu-sīⁿ (豆豉). It is often used when steaming fish.
• InCantonese-speaking regions,douchi is referred to asdau⁶si⁶ ("douchi") orhaak¹dau² dau⁶si⁶ ("black-bean douchi").
• InChinese Indonesian cuisine, it is calledtausi which is derived from its Hokkien name. It is usually used inkakap tahu tausi, which is stir-friedred snapper, tofu, anddouchi.
• InSpanish-speaking parts ofLatin America,douchi is commonly referred to astausí ortau-sí.
• Similar African fermented products areogiri andiru.

A condiment calledblack bean paste,black bean sauce (豆豉醬),^[3]black bean garlic sauce (蒜蓉豆豉酱), ortochidjan (豆豉醬), prepared fromdouchi, garlic, andsoy sauce, is popular in Chinese cuisine.

• List of fermented foods
• List of fermented soy products
• Yellow soybean paste

Wikimedia Commons has media related toPreserved black beans.

• Fermented soy-based foods
• Umami enhancers
• Indonesian Chinese cuisine

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