Description
Traditional Chinese method of fermenting soybeans to create a savory paste
Technical
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.
Science
Primary Reaction
Proteolysis and carbohydrate breakdown by fungal enzymes
Sensory Profile
Aroma ()
SavoryUmamiEarthyNuttyFermentedRichComplex
Wine Analogy
Aged Sherry with its nutty oxidative notes
Coffee Analogy
Dark roasted Sumatran coffee with earthy undertones