Top Results for Fermented Bean

Lao Gan Ma Black Bean Sauce is a fermented Chinese sauce originating from Guizhou province. It’s notable for its complex savory flavor profile achieved through douchi (fermented black beans) and chili oil. The product is commonly used in stir-fries and other dishes where a bold, umami taste is desir...

Dhokla is a popular Indian snack originating from Gujarat. It’s a steamed bean dish crafted primarily with chickpea flour and relies on fermentation for its characteristic tangy flavor. This unique preparation has earned it a Geographical Indication status, recognizing its cultural significance with...

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking. The name translates to "seafood sauce," though it does not typically contain seafood and is instead made from a base of fermented soybean paste. The sauce is sweet and savory, com...

Lee Kum Kee Chili Bean Sauce is a Chinese cooking condiment made with fermented soybean material and chili peppers. It provides concentrated saltiness, fermented savoriness, and heat, and is commonly incorporated into stir-fries, braises, marinades, and sauces rather than used in large quantities by...

Mixsoon Bean Essence is a Korean skincare product formulated with fermented soybean extract, aiming to hydrate and soothe the skin’s surface through its rich concentration of amino acids and antioxidants.

Stinky tofu is a traditional Chinese fermented bean curd dish commonly served as a street food across Taiwan, Hong Kong, and mainland China. The tofu undergoes a fermentation process in a brine made from fermented milk, vegetables, and meat, which produces a characteristically strong, pungent odor....

Mixsoon Bean Cream is a Korean skincare product formulated with fermented soybean extract, aiming to hydrate and soothe the skin’s surface for a smoother appearance. It contains ingredients like allantoin and hyaluronic acid to support moisture retention.

Douzhi is a traditional Beijing fermented drink made from mung beans, generally from the liquid produced when mung-bean starch is processed. It has a gray-green appearance and a sour, pungent aroma and flavor that distinguish it from fresh bean beverages. In Beijing cuisine it is commonly served hot...

Natto is a Japanese food made by fermenting cooked soybeans with Bacillus subtilis var. natto. The fermentation produces a characteristic sticky, stringy texture and a strong aroma, along with a savory flavor. Natto is commonly eaten with rice, often at breakfast, and is sold in small containers for...