Fermented bean paste - Revision history

FoodBookSysop at 21:09, 29 December 2023

2023-12-29T21:09:06Z

← Older revision		Revision as of 17:09, 29 December 2023
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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.~~[1]~~		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.

	The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground.		The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground.

FoodBookSysop at 16:14, 5 December 2023

2023-12-05T16:14:43Z

← Older revision		Revision as of 12:14, 5 December 2023
Line 1:		Line 1:
			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.[1]

			The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground.

	https://amzn.to/47U32wJ		https://amzn.to/47U32wJ

	https://m.media-amazon.com/images/I/81cKfNhev-L._AC_SX522_.jpg		https://m.media-amazon.com/images/I/81cKfNhev-L._AC_SX522_.jpg

	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.[1]

	The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground.

	[[Category:Condiments]]		[[Category:Condiments]]

FoodBookSysop: Created page with "https://amzn.to/47U32wJ https://m.media-amazon.com/images/I/81cKfNhev-L._AC_SX522_.jpg 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.[1] The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foo..."

2023-12-02T16:01:39Z

Created page with "https://amzn.to/47U32wJ https://m.media-amazon.com/images/I/81cKfNhev-L._AC_SX522_.jpg 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.[1] The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foo..."

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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.[1]

The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground.

[[Category:Condiments]]