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Fermented foods made from ground soybeans
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast
Fermented_bean_paste
Chinese condiment
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting
Fermented_bean_curd
Bean paste used in Asian cuisines
ingredient Filling songpyeon with mung bean paste Sandwich in Nagoya Making bean paste flower Bean dip Fermented bean paste Hsiung, Deh-Ta (2000). The Chinese
Sweet_bean_paste
Chinese spicy bean paste
toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans (fava beans), chili peppers
Doubanjiang
Paste made from adzuki beans
bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam, also called adzuki bean paste
Red_bean_paste
soybeans Doubanjiang – Chinese spicy bean paste Doenjang – Korean fermented bean paste Fermented bean paste – Fermented foods made from ground soybeans Miso –
List_of_food_pastes
Chinese fermented soybean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily
Yellow_soybean_paste
Topics referred to by the same term
Bean paste can refer to: Fermented bean paste, a savory or spicy fermented paste made typically of salted soybeans, used in many Asian cultures Sweet bean
Bean_paste
Korean fermented bean paste
pronounced [tøn.dʑaŋ, twen-]; lit. 'thick sauce') or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is
Doenjang
fermented as part of their production. This is a list of fermented drinks. Although many fermented drinks are alcoholic beverages, not all fermented drinks
List_of_fermented_foods
Legume grown for its edible bean
milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean
Soybean
Spicy soybean paste used in Korean cuisine
thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang)
Ssamjang
Fermented and salted black soybeans
typically called fermented black soybeans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), Chinese fermented black beans, or salted black beans, is most widely
Douchi
Traditional Japanese seasoning
(된장) Dòuchǐ (豆豉) Hozon (保存) Fermented bean paste List of fermented soy products Marukome (マルコメ), a Japanese miso soup paste producer Soy sauce Tauco (Chinese:
Miso
Cheonggukjang – Korean fermented soybeans Doenjang – Fermented soybean paste Doubanjiang – Chinese spicy bean paste Douchi – Fermented and salted black soybeans
List_of_soy-based_foods
of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists. Food portal Lists portal List of fermented foods
List of fermented soy products
List_of_fermented_soy_products
Korean fermented soybeans
portal Doenjang – Korean fermented bean paste Douchi – Fermented and salted black soybeans Fermented bean paste – Fermented foods made from ground soybeans
Cheonggukjang
Generic name for flavor-enhancing compounds based on glutamic acid and its salts
glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed
Glutamate_flavoring
include: Doubanjiang – Chinese spicy bean paste Doenjang – Korean fermented bean paste Gochujang – Spicy fermented Korean condiment Hoisin sauce – Sauce
List_of_sauces
Japanese fermented soybeans
Traditional Korean food made by fermenting soybeans. Fermented bean paste – Fermented foods made from ground soybeans Japanese cuisine – Other fermented soy foods include
Natto
Condiment made from soybeans
a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from
Tương
Burmese fermented bean paste
pronunciation: [póʊɴjèd͡ʑí]; also spelt pone yay gyi and pone ye gyi) is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially
Pon_ye_gyi
Semi-liquid edible substance
(aubergine) based paste. Date paste is used as a center-fill in pastries. Fermented bean paste is made from ground soyabeans and allowed to ferment. Funge de
Paste_(food)
Sichuan cuisine dish
bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally
Mapo_tofu
Species of plant in the pea and bean family
with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang. Broad beans (Colombia: Haba(s)) are a common food in most regions
Vicia_faba
Fermentation starter
forerunner of Japanese amazake). The process of making rice wine and fermented bean paste using molds was first documented in the 4th century B.C. In 725 AD
Kōji_(food)
oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage
Korean_cuisine
(排骨酱) Sesame paste (麻酱) Fermented bean paste/Yellow bean paste (黄酱) Garlic chive flower sauce (韭花酱) Doubanjiang (豆瓣酱) – a mix of fermented beans, chilis,
List_of_Chinese_sauces
Species of plant
beans seldom appear in savory dishes. In Hong Kong, hulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste
Mung_bean
Type of dipping sauce
plantain chips Food portal Chips and dip Chutney Fermented bean paste Hummus List of dips Sweet bean paste Fenster, C. (2011). 1,000 Gluten-Free Recipes
Bean_dip
Species of flowering plant
bean, twisted cluster bean, sator bean, stink bean, or petai is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with
Parkia_speciosa
Spicy fermented Korean condiment
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder)
Gochujang
Swedish fermented Baltic Sea herring
Malaysian and Indonesian fermented fish Prahok – fermented fish paste (usually mudfish) unique to Cambodia Rakfisk – Norwegian fermented freshwater fish Shiokara
Surströmming
dip bread or crackers Sour cream – Fermented dairy product Soy sauce - Savory sauce made from fermented soy beans, originating from China Sweet soy sauce –
List_of_condiments
Condiment prepared with chili peppers
Gochujang, or red chili paste, is a savory, sweet, and spicy fermented condiment made with chili powder, glutinous rice flour, meju (fermented soybean) powder
Chili_sauce_and_paste
Traditional Shan food made from fermented soybeans
(ရှမ်းပဲပုပ်လေးကျွန်တော်) is a classic Burmese song. Fermented bean paste – Fermented foods made from ground soybeans List of fermented soy products Chukeatirote, Ekachai
Thua_nao
Chongqing dish of deep-fried chicken with dried chilies
for the aromatics. Sliced ginger, garlic, and doubanjiang (spicy fermented bean paste) are bloomed in the oil. The final and most critical step involves
Laziji
Species of legume
(ပဲပိစပ်) in Burmese. It is commonly used in making pon ye gyi, a fermented bean paste used in traditional Burmese cuisine. "Macrotyloma uniflorum (Lam
Macrotyloma_uniflorum
Thai noodle soup
with a tomato meat sauce made of minced pork, tomatoes, garlic, and fermented bean paste. The dish is always served with fresh herbs. Lao khao soi noodles
Khao_soi
Fine dining restaurant in Seoul, South Korea
vegan menu. The restaurant reportedly focuses on the role of jang (fermented bean pastes) in Korean cuisine. Hyodo Chicken – A Korean fried chicken chain
Mingles_(restaurant)
Soy-based food used as a protein source
The dry fermented tofu is then soaked in salt water, Chinese rice wine, vinegar or minced chili peppers, or in a mixture of whole rice, bean paste, and soybeans
Tofu
Korean kimchi stew
(myeolchi) stock. The stew is seasoned with fermented bean paste (doenjang) or fermented red pepper paste (gochujang). Like many other Korean dishes,
Kimchi-jjigae
Pure cocoa mass in solid or semi-solid form
cocoa liquor, paste or mass, is pure cocoa in liquid or semi-solid form. It is produced from cocoa bean nibs that have been fermented, dried, roasted
Chocolate_liquor
Chinese noodle dish
"noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce.
Zhajiangmian
Sweet savory sauce in China and Korea
Although terms such as "sweet bean sauce" and "sweet bean paste" are used to describe the sauce, it is primarily made from fermented wheat flour. A mixture of
Tianmian_sauce
Topics referred to by the same term
River, an ancient river of China Jiang County, in Shanxi, China Fermented bean paste, known as 酱 (jiàng) in Chinese Jiāng (state), ancient Chinese state
Jiang
County in South Korea
restaurants Product list: traditional hot pepper paste, soybean paste, soybean sauce, fast-bean fermented paste, pickled vegetables, etc. Sunchang is twinned
Sunchang_County
Vietnamese dipping sauce
and sometimes chili, or tương xào made from tương, a Vietnamese fermented bean paste/soy sauce.) Bánh cuốn or "rice rolls", where wide sheets of rice
Nước_chấm
East Asian liquid condiment
is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus
Soy_sauce
Tofu filled with ground meat or fish
that features a distinct pink-colored broth, created by the use of fermented bean paste and, sometimes, tomato. Modern Thai Yong Tau Foo might enhance the
Yong_tau_foo
Culinary traditions of Malaysia
with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy
Malaysian_cuisine
Chinese baked item
rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately
Mooncake
Liquid, cream, or semi-solid food served on or used in preparing other foods
compose dishes from sauces including different kinds of soy sauce, fermented bean paste including doubanjiang, chili sauces, oyster sauce, and also many
Sauce
Fatty seed of Theobroma cacao
of the cocoa bean during production The cocoa bean, also known as cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma
Cocoa_bean
Culinary traditions of Vietnam
from soy sauce (nước tương; usually light soy sauce), fermented bean paste (tương), and fermented bean curd (đậu phụ nhự or chao) to douhua (soft tofu sweet
Vietnamese_cuisine
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
Cheonggukjang, doenjang, douchi, fermented bean curd, miso, natto, soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru, thua
Fermentation in food processing
Fermentation_in_food_processing
Category of dishes in Burmese cuisine
lime, long beans, and mangoes. Fermented ingredients, including lahpet (pickled tea leaves), ngapi (fish paste), pon ye gyi (fermented bean paste), and pickled
Burmese_salads
Distilled alcoholic beverage from China
named for its similarity in flavor to fermented bean pastes and soy sauces. It is made from sorghum repeatedly fermented in stone brick pits. It has large
Baijiu
Immature soybean pod used as a specialty food
to the dish. It literally means "stem beans" (枝 eda = "branch" or "stem" + 豆 mame = "bean"), because the beans were often sold while still attached to
Edamame
Mineral composed of sodium chloride
the anticlastogenic and antimutagenic properties of doenjang, a fermented bean paste. Kosher or kitchen salt has a larger grain size than table salt and
Salt
Dishes in Thai cuisine made with curry paste
the paste can include spices such as turmeric, pepper, coriander seeds, cardamom pods, and cumin, or other ingredients such as boiled fermented fish
Thai_curry
Indonesian fermented bean paste
Food portal Indonesia portal Douchi Yellow soybean paste Fermented bean paste List of fermented soy products Miso Aini (8 May 2013). "Tauco yang Enak
Tauco
Korean soup used to cure hangovers
sea cucumber, and abalone. They are mixed together with tojang (fermented bean paste) and are simmered thoroughly for a day. The cooked soup is then put
Haejang-guk
Chinese hot pot dish
sesame oil (to temper the spiciness), soy sauce, minced garlic, and fermented bean paste. In recent years, specialized mala hotpot restaurants have added
Chongqing_hot_pot
Culinary traditions of Chinese Malaysian immigrants and their descendants
with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy
Malaysian_Chinese_cuisine
East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China
List_of_Chinese_desserts
Type of Korean soy sauce
sauce is made entirely of fermented soybeans and brine. The brewing process also produces doenjang, a Korean fermented bean paste. Meju, Korean soybean brick
Soup_soy_sauce
Chinese culinary technique
Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu and rock sugar is commonly used to both flavor and impart
Red_cooking
Taiwanese mooncake pastry filled with salted duck egg yolk and red bean paste
mooncake of which the filling is made of salted duck egg yolk and red bean paste. According to the "Baked Food Information Magazine" in August 1986, the
Egg_yolk_pastry
Dishes in Burmese cuisine made with curry base
braised pork belly Fermented bean paste pork curry (ဝက်ပုန်းရည်ကြီး) – a curry of pork cooked with pon ye gyi (fermented bean paste) Pork and bamboo shoot
Burmese_curry
Region in East Asia
soup or stew, such as galbitang (stewed ribs) or doenjang jjigae (fermented bean paste soup). The center of the table is filled with a shared collection
Korea
Monotypic genus of plant in the spurge family
cuisine, fermented castor bean paste is the spice ogiri, used to flavor soups. The preparation involves careful detoxification of the beans. Ink made
Ricinus
Type of rice
cake from the dehydrated juice of pressed fermented glutinous rice Tapai ketan – cooked glutinous rice fermented with yeast, wrapped in banana or roseapple
Glutinous_rice
Fried tofu (炸豆腐) Sapo tahu with seafood Doufulu, type of fermented and pickled tofu Fermented bean curd is a form of processed, preserved tofu used in East
List_of_tofu_dishes
Species of plant
Bhikham and Makar Sankranti festival in Jammu and Lower Himachal. Fermented Vigna mungo paste is also used to prepare Lakhnapuri Bhalle or Lakhanpuri Laddu
Vigna_mungo
Study of fermentation and its uses
though), and sauerkraut A wide variety of fermented foods made from soybeans, including fermented bean paste, nattō, tempeh, and soya sauce From the Ancient
Zymology
Japanese soup flavored with miso
(dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of fermented, dried, and smoked bonito), or hoshi-shiitake (dried shiitake). The kombu
Miso_soup
Ilocano (Filipino) dish of mixed vegetables
pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong
Pinakbet
Korean-dominated ethnic enclave
sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste). Many Koreatowns are
Koreatown
Soy product from Java, Indonesia
Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation
Tempeh
Cake with red bean paste filling
Red bean cake is a type of Chinese cake with a sweet red bean paste filling. There are many regional varieties, including Taiwanese versions. Cantonese-style
Red_bean_cake
Taiwanese fast casual restaurant chain
fried pork chops as well as sweet potato leaves containing a hint of fermented bean paste and served with minced pork rice. The minced pork rice is drenched
Formosa_Chang
fermented fish paste Fish sauce (ငံပြာရည်) Pon ye gyi (ပုန်းရည်ကြီး), a fermented horse gram bean paste Pe ngapi (ပဲငါးပိ), fermented soybean paste Fermented
List of ingredients in Burmese cuisine
List_of_ingredients_in_Burmese_cuisine
Malay condiment made from fermented durian
Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. ISBN 978-81-322-2800-4. Owens, J. David (10 December 2014). Indigenous Fermented Foods
Tempoyak
Chinese and Japanese food made from soybeans
records in China in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine. An early written
Tofu_skin
Japanese confection
starter of fermented dough called lao mien (老麺) kneaded into the final dough, and the manjū skin is then wrapped around an adzuki bean paste. Even the
Manjū
Regional food from Henan, China
as Paste Noodles or Jiang fan (浆饭), is a regional food from Henan, China. It is a kind of noodle made from a unique process utilizing fermented bean milk
Paste Noodles (Jiang Mian Tiao)
Paste_Noodles_(Jiang_Mian_Tiao)
Species of tree grown for its seeds
tall) evergreen tree in the Malvaceae family. Its seeds—cocoa beans when dried and fermented—are used to make chocolate liquor, cocoa powder, cocoa butter
Theobroma_cacao
Indian vegetarian dish
grounded and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then
Dhokla
Type of dish made from a combination of staple foods
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world where the staple foods of rice and beans are combined in
Rice_and_beans
Species of flowering plant with edible seeds
are variously known as gram, Bengal gram, chana (চানা), garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest
Chickpea
sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine
List_of_Asian_cuisines
bean paste – Paste made from adzuki beans Red bean soup – Chinese sweet dessert soupPages displaying short descriptions of redirect targets Red beans
List_of_legume_dishes
Fermented oil seed used as a flavouring
species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria". International Journal of
Ogiri
Korean stuffed steamed bun
typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli
Jjinppang
Condiment made from fish
fish fermented with soybeans and salt was used as a condiment. By the time of the Han dynasty, soybeans were fermented without the fish into soy paste and
Fish_sauce
glutinous rice dumpling with different fillings such as sweet red bean paste, black sesame paste, mango, and peanuts Osmanthus cake – Flower-scented sweet cake
List of Chinese bakery products
List_of_Chinese_bakery_products
Vegetables or fruits that have been fermented by pickling with salt and brine
pinyin: Xiáncài), or marinated in mixtures based on soy sauce or savory bean pastes (酱菜; 醬菜; jiàngcài). The former is usually done using high-fiber vegetables
Chinese_pickles
Fermented soy product
beans are taken out and crushed in a mortar and pestle (thlong and synrei in Khasi). Tungrymbai is usually prepared by crushing the fermented beans until
Tungrymbai
and Mindanao islands of the Philippines made from fermented yellowfin tuna entrails. Garum – a fermented fish sauce that was used in the cuisines of ancient
List_of_fish_sauces
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FERMENTED BEAN-PASTE
FERMENTED BEAN-PASTE
FERMENTED BEAN-PASTE
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FERMENTED BEAN-PASTE
FERMENTED BEAN-PASTE
FERMENTED BEAN-PASTE
FERMENTED BEAN-PASTE
FERMENTED BEAN-PASTE
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