Fermented soybeans are called “black beans” in the U.S. and douchi in China, but we just like to call them umami bombs, since they pack so much flavor in such a little bean. An even older Chinese condiment than soy sauce, douchi are a fixture of Cantonese cuisine but also beloved in other parts of China, including Sichuan, where they are made in a different style and result in a different texture and taste—though they are interchangeable in Chinese recipes. In Sichuan, yellow soybeans are steamed; inoculated with qu (koji) and left to grow some snowy mold; then mixed with salt in a large earthenware jar, sealed and left to ferment. After fermentation, the soybeans end up deep black in color (hence their English name), plump and moist in texture, and intensely salty-savory in flavor. These douchi are individual, distinct beans, but soft and delicate, with a strong fragrance from their high moisture content. While supermarket black beans are aged from six months to a year, these premium, handcrafted douchi are aged in their jars for a full three years, intensifying the umami and depth of flavor. Unlike the more-familiar Cantonese black beans, which are dry and covered in salt, these should not be rinsed before use to clean or rehydrate, as they don't need it. However, they SHOULD be refrigerated once opened. These douchi are called Tongchuan, named after the historical county in northern Sichuan (now Santai County) where they were first commercially made, in 1670! As with most heritage products, at one point the originating area had many makers, which have since consolidated into one company that carries the brand name. Though the factory has been modernized in recent decades, they still ferment the soybeans using the traditional clay crocks pictured above, as we saw when we first visited the factory. It’s believed the porous clay allows the beans to interact with the environment in a way that makes them a distinct product of their terroir. Tongchuan is a China Time-Honored Brand, and the craft of making Tongchuan douchi even has National Intangible Cultural Heritage status, a rarity for food (which Pixian doubanjiang also has). Fermented soybeans are a must-have for twice-cooked pork, hot pot and dry pot, and can be added to a stir-fry for an added zing. We also love them in homemade chili crisp. Source: Tongchuan Agricultural Products Development Co., Mianyang, SichuanSize: 268 grams (9.5 ounces)Ingredients: soybean, water, saltContains: soybeanNon-GMO, Gluten-Free, Vegan
