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Spicy, fermented bean paste is “Dou Ban Jiang” in Chinese. You will probably find it labeled “chili bean paste” and it will be available at any store that carries a wide variety of Chinese ...
Miso, the salty fermented bean paste, forms the base of many soups, sauces and marinades. Every region in Japan has its own special recipe.
The bean paste is similar to miso (both are made from soybeans), DeLost says, but with more fermented flavor and less sweetness.
Menma: Fermented bamboo shoots. Miso: Fermented bean paste. A common base ingredient for ramen tare. Naruto: Short for narutomaki, a type of sliced fish cake with a spiral pink and white pattern.
Kimchi (fermented cabbage or other vegetables), gochujang (fermented red Chile paste), gochugaru (ground red chile flakes) and doenjang (fermented bean paste) have transformed my everyday cooking.
While the paste may have roots elsewhere, miso soup – a Japanese creation – is believed to have emerged during the Kamakura period (1185–1333).
Fermented bean paste or doenjang jjigae is one of the most popular Korean stews, eaten at all times of the day with plenty of steamed rice on the side.
In Korea, doenjang jjigae, or bean-paste stew, is the kind of thing you have with rice for breakfast or a simple lunch; in American restaurants, it's often included in a set meal, or sent out as a ...
3 ½ tablespoons (1¼ ounces) fermented black beans ½ teaspoon ground white pepper, or to taste 1 ½ tablespoons (⅝ ounce) sugar, or to taste 1 ...