Douchi

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Douchi (Chinese: 豆豉; pinyin: dòuchǐ), also called hamanatto or Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce.

Douchi is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat sour.

Douchi should not be confused with black turtle beans, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

The process and product are similar to ogiri and iru, both being African fermented bean products.

[edit] Use

Douchi is especially used to flavor fish or stir-fried vegetables (particularly bitter melon and leaf vegetables). Unlike some other fermented soybean-based foods such as natto or tempeh, douchi is only a seasoning, and is not meant to be consumed in large quantities.

Small packets of douchi are available wherever Chinese foods are sold.