What is the difference between bean paste and fermented black beans? How to eat fermented black beans

Fermented black beans are a soy food made from soaked, steamed or boiled soybeans or black beans, and fermented. Fermented black beans have a long history. According to historical records, they existed in my country during the Han Dynasty. You can soak them in oil and dip them in a proper amount when eating porridge, rice, or noodles to season them. You can also make various delicacies, and they are very delicious!

Contents of this article

1. The difference between bean paste and fermented black beans

2. How to eat fermented black beans

3. What are the types of fermented black beans?

The difference between bean paste and fermented black beans

The difference between fermented black beans and bean paste is the raw materials. Fermented black beans are generally made from soybeans or black beans after steaming and fermentation, and are mostly used for seasoning. Fermented black beans are also a traditional Chinese medicine. They are suitable for people with colds, fear of cold and fever, headaches, nasal congestion, sneezing, abdominal pain, vomiting and diarrhea, chest fullness, and irritability. There is a difference between fermented black beans and bean paste. The raw materials are different, and the efficacy and health effects are also different. We must identify the right ones.

How to eat fermented black beans

You can soak it in oil and dip a proper amount of it in it to season porridge, rice or noodles. You can also make steamed spare ribs with fermented black beans, fish head and tofu with fermented black beans, braised grass carp with fermented black beans, chicken wings with Sichuan pepper oil and fermented black beans, steamed toon and fermented black beans, and fermented black bean squid, etc.

Fermented black beans are a soy food made from soybeans or black beans that are soaked, steamed or boiled, and fermented. In addition to being used as a seasoning, it can also be used as medicine.

There are many types of fermented black beans. According to their taste, they can be divided into salty fermented black beans, light fermented black beans, dry fermented black beans and water fermented black beans. According to the processing raw materials, they can be divided into black fermented black beans and yellow fermented black beans.

Fermented black beans have a long history. According to historical records, fermented black beans have existed in my country during the Han Dynasty.

What are the types of fermented black beans?

Depending on the raw materials used, it is divided into black fermented black beans and yellow fermented black beans. There are two flavors: dry fermented black beans and wet fermented black beans. The black fermented black beans with a moist texture are the main ones on the market in Taiwan.

The wet fermented black beans with soup retain the complete essence of black beans and have a strong flavor similar to the soy sauce at the bottom of a pot. It is mellow and sweet in the mouth, which masks the raw fishy smell of the food and enhances the color of the dish, making the flavor more lingering. Therefore, the price is higher.

Generally speaking, dry fermented black beans are quite salty. You can soak them in water before using them to reduce the saltiness and release their aroma. If you want wet fermented black beans to be more fragrant, it is recommended to soak them in rice wine before cooking. If you feel it is too salty, you can wash it with clean water first.

The method of making fermented black beans first appeared in the Han Dynasty. It was introduced to Japan in the Song Dynasty and became the "Tera Natto" and "Hama Natto" that are still made in the traditional way in Shizuoka Prefecture today. The main difference is that the texture is drier and does not contain soup. Local people mostly pair it with porridge or eat it directly, and rarely use it as a seasoning.