What You Need to Know
The fermentation process involves soaking soybeans in water, then mixing with a type of fungus (Aspergillus oryzae) and allowing it to break down the proteins and carbohydrates. The mixture is then transferred to a fermentation vessel, where it is left to ferment for several days at a temperature of around 25-30°C.
Steps
- 1.
Doubanjiang (Sichuan, China): Creates the foundational fermented bean paste for Mapo Tofu
- 2.
Taucu (Malaysia): Forms the base for Nyonya braised pork dishes
- 3.
Chunjang (Korea): Develops the black bean paste for Jajangmyeon noodles
The Science
Primary Reaction
Proteolysis and carbohydrate breakdown by fungal enzymes