Description
A traditional Chinese method of fermenting soybeans to create a savory paste.
Technical
The process involves soaking, cooking, and fermenting soybeans to break down their cellular structure and produce a paste with a characteristic flavor and texture. This is achieved through the action of microorganisms such as Aspergillus oryzae and Lactobacillus plantarum, which break down proteins, carbohydrates, and fats, producing lactic acid, acetic acid, and other compounds.
Science
Primary Reaction
Microbial fermentation
Sensory Profile
Aroma ()
savoryumamiearthyfunkynuttymusty
Wine Analogy
Aged Sherry with oxidative nutty notes
Coffee Analogy
Dark roasted Indonesian coffee with earthy undertones