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Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso , other varieties of beans, such as broad beans , may also be used.
Doenjang [1] (Korean: 된장; "thick sauce") or soybean paste [1] is a type of fermented bean paste [2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production.
A fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China. Pehak ...
Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking.
Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...
Miso is a fermented soybean paste that is made by fermenting soybeans with koji (fermented grains like rice or barley, or soybeans). Like a lot of food history, the history of miso is a bit ...
Hishio and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD. [3] [4] This fermented food was called shi (Chinese: 豉; pinyin: Shì). The beginning of the current origin of miso is mishō or mishou in the Nara period (710–794); [5] [6] with hishio still meaning beans.
Fermented soybean paste is a rich source of isoflavone, [6] which helps in preventing cardiovascular diseases and supplies daily nutrients to the body. [ 7 ] The first official record of the use of doenjang is written in the Samguk Sagi , the historical records of the Three Kingdoms era registered by government officials and scholars.