Douchi

Also Called

salted douchi, salted black bean, fermented black bean

Usage

as a seasoning, as military rations

Description

Douchi bears a resemblance to black raisins and is an important savory seasoning in Chinese cuisine, particularly widespread in the southern regions of China. High-quality douchi should maintain full and plump grains, with a glossy outer skin and a soft, tender texture inside. Although the final product is black, the ingredient can be black soybeans or yellow soybeans. After the fermentation process, yellow soybeans will also eventually turn black. The aroma and flavor of douchi are directly related to the types of microorganisms involved in the biochemical reactions during production. Depending on the microorganisms, douchi can be classified into Aspergillus oryzae mold type, Mucor mold type, and bacterial type, with Aspergillus oryzae type being the most common.