Mochijiang

Also Called

ground soybean paste

Usage

as a seasoning

Description

Mochijiang, presenting a deep brown color, exhibits a smooth and creamy texture. It is a paste-like sauce formed by grinding “chizha” (residues produced during soy sauce production) into a paste. We can think of it as a paste-like soy sauce. The main difference between mochijiang and mianchijiang lies in the texture of the sauce: mianchijiang retains the original shape of soybeans, whereas mochijiang does not. Mochijiang is commonly used in Cantonese cuisine as a seasoning to enhance umami flavor.