Salted Black Bean Douchi 500g

One of the easiest ways to enhance a dish is with fermented black soybeans known in Mandarin Chinese as douchi. Douchi are soybeans that have been inoculated with a mold, salted, and then left to shrivel and cure. In the 1970s, archaeologists found a sealed douchi inside a Chinese tomb from 165 B.C. C., making the seasoning the oldest known soy product in the world. Today it is a timeless addition to pan-Asian dishes around the world. In dim sum restaurants, small pieces of pork ribs are steamed with black beans. In the average Chinese home, douchi is served over fish which is then gently steamed with a bit of ginger and garlic. In Chinese-American restaurants, it is stir-fried with chicken and bell peppers. And in Taiwan and Hong Kong's seaside beer shacks, they're tossed into a hot wok of fresh clams, a bit of wine, and a bit of chili peppers. Think of douchi as salty Chinese capers, but with the flair and complexity of a deeply aged cheese. Time breaks down the protein in the bean, which combines with the sodium in the salt to form monosodium glutamate. MSG (nothing to fear!) is the building block of umami, the same savory sensation found in soy sauce, Parmesan cheese, and mushrooms. Douchi is a natural source and a wonderful shelf-stable addition to any pantry.