Chinese bean paste

Chinese bean paste, also known as black miso or fermented soybean tahini, is a traditional condiment in Asian cuisine, especially in China and Korea. It is a thick, dark paste made from fermented soybeans, often combined with wheat or rice, which gives it an intense umami flavor, slightly sweet and salty.

Its origin dates back thousands of years in Chinese gastronomy, where it is used to enrich sauces, marinades, and stews, adding depth and complexity to preparations. Today, Chinese bean paste is a fundamental ingredient in recipes such as mapo tofu, Korean jja-jangmyeon, and various soups and stews.

Among its properties, its high concentration of vegetable protein, fiber, and antioxidant compounds due to the fermentation process stands out. Furthermore, it provides beneficial enzymes for digestion and is a source of minerals such as iron and calcium.

In the Latin American context, this ingredient can be found under different names that facilitate its identification, such as fermented soybean paste, black bean paste, or black soy paste.

Its versatility and umami flavor make it an excellent ally to enhance the flavor of both traditional and modern dishes in home or professional cooking.