Douchi

Douchi (Chinese: 豆豉; pinyin: dòuchǐ), also known as tochi, fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ; Jyutping: haak1dau2 dau6si6), or salted black beans, is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.

Douchi is made by natural fermentation and salting of black soybeans. Douchi can be classified as Aspergillus-type douchi, Mucor-type douchi, bacterial-type douchi, or Rhizopus-type douchi. There are two main stages to the douchi-making process: first the cooked black soybeans undergo natural mold growth and fermentation, then they are salted to continue fermentation. A maturation stage may follow, in which the douchi is aged in brine or with other ingredients to develop flavor. Black soybeans are most commonly used. The process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet. The product made with white soybeans is called mianchi.

Douchi, "Chinese salted black beans", and "black soybeans" are not the same as the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.