Douchi - Wikipedia

Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, ... Douchi FromWikipedia,thefreeencyclopedia Jumptonavigation Jumptosearch Fermentedandsaltedblacksoybean Thisarticleneedsadditionalcitationsforverification.Pleasehelpimprovethisarticlebyaddingcitationstoreliablesources.Unsourcedmaterialmaybechallengedandremoved.Findsources: "Douchi" – news ·newspapers ·books ·scholar ·JSTOR(December2009)(Learnhowandwhentoremovethistemplatemessage) Douchi(豆豉)Aclose-upofdouchiAlternativenamesFermentedblacksoybeans,Chinesefermentedblackbeans,saltedblackbeans,saltyblackbeansPlaceoforiginChineseMainingredientsFermentedsoybeanCookbook:Douchi(豆豉) Media:Douchi(豆豉) Douchi"Douchi"inChinesecharactersChinese豆豉HanyuPinyindòuchǐJyutpingdau6-si6 TranscriptionsStandardMandarinHanyuPinyindòuchǐIPA[tôu.ʈʂʰɨ̀]Yue:CantoneseYaleRomanizationdauh-sihJyutpingdau6-si6IPA[tɐ̀u.sìː]SouthernMinHokkienPOJtāu-sīⁿ Douchi(Chinese:豆豉;pinyin:dòuchǐ),ortochiisatypeoffermentedandsaltedblacksoybean.InEnglish,itisknownasfermentedblacksoybeans,Chinesefermentedblackbeans(Chinese:黑豆豆豉;pinyin:hēidòudòuchǐ),saltedblackbeans,saltyblackbeans,orjustblackbeans.TheyareaflavoringmostpopularinthecuisineofChina,wheretheyaremostwidelyusedformakingblackbeansaucedishes.[1][page needed] Douchiismadebyfermentingandsaltingblacksoybeans.Theblacktypesoybeanismostcommonlyusedandtheprocessturnsthebeanssoft,andmostlysemi-dry(ifthebeansareallowedtodry).Regularsoybeans(whitesoybeans)arealsoused,butthisdoesnotproduce"saltedblackbeans";instead,thesebeansbecomebrown.Thesmellissharp,pungent,andspicy;thetasteissalty,somewhatbitterandsweet.[citationneeded]Theproductmadewithwhitesoybeansiscalledmianchi. Douchi,"Chinesesaltedblackbeans",and"blacksoybeans"shouldnotbeconfusedwiththeblackturtlebean,avarietyofcommonbeanthatiscommonlyusedinthecuisinesofCentralAmerica,SouthAmerica,andtheCaribbean. Contents 1History 2Use 2.1Aroundtheworld 3Blackbeanpaste 4Seealso 5References History[edit] Fermentedblacksoybeansaretheoldest-knownfoodmadefromsoybeans.In165BC,theywereplaced,clearlymarked,inHanTombNo.1atMawangduiTombSiteinSouthCentralChina.Thetombwassealedabout165BCandwasfirstopenedin1972.[1][page needed]Thehigh-rankingwomantowhomtheundisturbedtombbelongedwasprobablythewifeofthefirstMarquisofTai.[citationneeded] In90BC,intheRecordsoftheGrandHistorianbySimaQian,Chapter69,refersto1,000earthenwarevesselsofmold-fermentedcerealgrainsandsaltyfermentedsoybeans(shi).TheywerenowanimportantcommodityinChina.WhentheprinceofHuainan(legendaryinventoroftofu)wasexiledforincitingrebellion(in173BC)againsthisbrother,theHanEmperorWendi,hisretinueandhewere,nevertheless,providedwithsuchnecessitiesoflifeasfirewood,rice,salt,shi(fermentedblacksoybeans),andcookingutensils.Thisdate,173BC,isbeforeHanTombNo.1atMawangduiwassealed. Use[edit] Severalvarietiesofdouchianddouchiproducts Chickenfeetdimsumwithpreservedblackbeans Itisusedasaningredientformapotofu.Douchiisalsousedtoflavorfishorstir-friedvegetables(particularlybittermelonandleafvegetables).Unlikesomeotherfermentedsoybean-basedfoodssuchasnattoortempeh,douchiisusedonlyasaseasoning,andisnotmeanttobeconsumedinlargequantities,beingtypicallymuchsaltier. SmallpacketsofdouchiareavailablewhereverChinesefoodsaresold. Somecommondishesmadewithdouchiaresteamedspareribswithfermentedblackbeansandchilipepper(豉椒排骨),andbraisedmudcarpwithfermentedblackbeans(豆豉鯪魚). Aroundtheworld[edit] Fermentedblacksoybeansareanancienttraditionalfood,usedascondimentsandseasoningsinmanyFarEasterncountriesandChinesediasporacommunities,wheretheyareknownbyavarietyofnames.[1][page needed] InJapanese,douchiisalsoreferredtoasdaitokujinatto,hamanatto,hamananatto,shiokara-natto,andtera-natto,sometimesusingthesameHancharacters(豆豉),similarones(豆鼓),orcompletelydifferentones;however,theyarealmostneverknownbytheirChinesenameZushi(豆豉orずし) InKorea,asimilarblackbeansaucemadefromroastedsoybeanscalledchunjangisusedinthewell-knownjjajangmyeon.ItwasfirstintroducedbyChinesesettlersinIncheonintheearly20thcentury;chunjanghasmadeseveralchangesandevolutionarystepsovertime. InThailand,thissauceiscalledเต้าซี่andismadefromtheblacksoybean.Normally,ChineseThaisuseitfororiginaloldChineserecipesuchassauce,steametc. InVietnam,thissauceiscalledtàuxìorđậuxịandismadefromtheblacksoybean. InCambodia,douchiisalsoreferredtoasseang,orfermentedsaltedbean,intheKhmerlanguage,andisacommonrecipe.Itisoftenusedwiththefermentedsaltedfishprahok. InPhilippinecuisine,itiscalledtausiinCebuanoandTagalog,bothderivedfromtheLan-nangtāu-sīⁿ(豆豉).Itisoftenusedwhensteamingfish. InCantonese-speakingregions,douchiisreferredtoasdau6si6("douchi")orhak1dau2dau6si6("black-beandouchi"). InChineseIndonesiancuisine,itiscalledtausiwhichisderivedfromitsHokkienname.Itisusuallyusedinkakaptahutausi,whichisstir-friedredsnapper,tofu,anddouchi. InSpanish-speakingpartsofLatinAmerica,douchiiscommonlyreferredtoastausíortau-sí. SimilarAfricanfermentedproductsareogiriandiru. Blackbeanpaste[edit] Acondimentcalledblackbeanpaste,blackbeansauce(豆豉醬),[2]orblackbeangarlicsauce(蒜蓉豆豉酱),Tochidjan(豆豉醬),preparedfromdouchi,garlic,andsoysauce,ispopularinChinesecuisine;itcanbehome-madeorcommerciallyprepared.Inshops,itisavailableaseitherpaste(inajar)orsauce(inabottle). Seealso[edit] Foodportal Listoffermentedfoods Listoffermentedsoyproducts Yellowsoybeanpaste References[edit] WikimediaCommonshasmediarelatedtoPreservedblackbeans. ^abcShurtleff,W.;Aoyagi,AHistoryofFermentedBlackSoybeans(165B.C.to2011).Lafayette,California:SoyinfoCenter,2011 ^BBCFood:blackbeansaucerecipes vteSoy(Glycinemax)General Soyallergy Soycandle Soyink Soymolasses Soypaint Soyprotein Soybean Diseases Soybeanmeal Soybeanoil Soy-baseddishes Listofsoy-basedfoods Aburaage Agedashitofu Baiye Douhua Dubukimchi Edamame Hiyayakko Kongguksu Kongnamul Mapodoufu Misosoup Sundubujjigae Tahugoreng Tofuskinroll Yongtaufoo Plantmilk Soymilk Soyyogurt Vegancheese Meatanalogues Beanfeast Tempeh Texturedvegetableprotein Tofu Tofurkey Vegetarianhotdog Veggieburger SaucesandcondimentsSoysaucebased Ganjang Ponzu Sweetsoysauce Tamari Teriyaki Tsuyu Yìnyóu Pastes Doenjang Doubanjiang Miso Sweetbeansauce Yellowsoybeanpaste Tương Fermentedbean Akhuni Fermentedbeancurd Douchi Kinema Tauco Nattō Otherfoods Mamenori Oncom Soyflour Soymilkbasedinfantformula Soynut Soypulp Stinkytofu Tofuskin Listoffermentedsoyproducts BiochemicalsPhytoestrogens Genistein Genistin Glycitein Glycitin Ononin Daidzein Equol(metabolite) O-DMA(metabolite) Daidzin(leaves) Globulins(proteins) Beta-conglycinin Glycinin PHAs(Lectins) Soybeanagglutinin(lectin) Enzymes Beta-amylase Lipoxygenase Cysteineproteases Trypsininhibitors Kunitzinhibitor Bowman-Birkinhibitor Other Soylecithin(mixofPhospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates ProteaseInhibitors Cystatins Companies 8thContinent Alpro BocaBurger Gardenburger Kikkoman MorningstarFarms MrBean PlamilFoods Silk SoGood Tofutti Vitasoy Yamasa YeoHiapSeng Other Yuasa,artisantownofhistoricsoysaucedistilleries KikkomanSoySauceMuseum WilliamShurtleffandAkikoAoyagi  Category:Soybeans vteCantonesecuisineMaindishes Baoyu Bird'snestsoup Buddha'sdelight Cantoneseseafoodsoup Chinesesteamedeggs Congee Crispyfriedchicken Dragontigerphoenix Eggfooyoung Eighttreasureduck Hotpot Lemonchicken Porkknucklesandgingerstew Seafoodbirdsnest Sharkfinsoup Snakebitechicken Soysaucechicken Steammincedpork Subgum Sucklingpig Sweetandsourpork Whiteboiledshrimp Whitecutchicken Wontonnoodles Yangzhoufriedrice Dimsumandyumcha Annintofu Beeftripe Chasiubao Chickenfeet Coconutbar Hargow Jiandui Jiaozi Lomaigai Niangao Ox-tonguepastry Ricenoodleroll Shumai Springroll Steamedmeatball Swisswing Tarocake Tarodumpling Tendon Tofuskinroll Turnipcake Waterchestnutcake Yaugok Youtiao Zhaliang Siulaap Charsiu Chinesesausage Loumei Orangecuttlefish Roastgoose Siumei Siuyuk Whitecutchicken Dessertsandpastry Almondbiscuit Biscuitroll DeukDeukTong Douhua Gingermilkcurd Lomaichi Malayspongecake Mooncake Redbeancake Redbeansoup Sausagebun Tangbushuai Tongsui Whitesugarspongecake Condimentsandspices Fermentedbeancurd Five-spicepowder XOsauce Ingredients Beefball Blackbeanpaste Chenpi Conpoy Fermentedblackbeans Fishball Fishcake Froglegs Garlandchrysanthemum Kai-lan Mantisshrimp Ongchoy Pigbloodcurd Pig'sear Rapeseed Saangmein Seacucumber Shahefen Shrimproenoodles Spareribs Suancai Tofuskin Wonton Yimein Youmian Zhacai Others Chineseherbtea Driedshreddedsquid Cantoneserestaurant Beijingcuisine Shanghaicuisine HongKongcuisine Macanesecuisine Chinesecuisine HistoryofChinesecuisine Retrievedfrom"https://en.wikipedia.org/w/index.php?title=Douchi&oldid=1073998280" Categories:Fermentedsoy-basedfoodsUmamienhancersIndonesianChinesecuisineHiddencategories:ArticleswithshortdescriptionShortdescriptionmatchesWikidataArticlesneedingadditionalreferencesfromDecember2009AllarticlesneedingadditionalreferencesArticlescontainingChinese-languagetextWikipediaarticlesneedingpagenumbercitationsfromOctober2014AllarticleswithunsourcedstatementsArticleswithunsourcedstatementsfromAugust2013CommonscategorylinkisonWikidata Navigationmenu Personaltools NotloggedinTalkContributionsCreateaccountLogin Namespaces ArticleTalk English expanded collapsed Views ReadEditViewhistory More expanded collapsed Search Navigation MainpageContentsCurrenteventsRandomarticleAboutWikipediaContactusDonate Contribute HelpLearntoeditCommunityportalRecentchangesUploadfile Tools WhatlinkshereRelatedchangesUploadfileSpecialpagesPermanentlinkPageinformationCitethispageWikidataitem Print/export DownloadasPDFPrintableversion Inotherprojects WikimediaCommons Languages CatalàCebuanoEspañolFrançaisÍslenskaJawa日本語PolskiРусскийTagalog粵語中文 Editlinks