Fermented (Preserved) Black Beans

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Origin: China
Size: 500g
Cuisine: China
Also known as: Salty Chinese black beans, salted black beans, douchi, daitokuji natto, hamanatto, hamananatto, shiokara-natto, tera-natto, preserved soybeans
Related recipes: Chairman Mao's red-braised pork

Vegetarian Vegan Gluten Free

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Description

Fermented black beans – also known as preserved black beans – are a savoury ingredient mixed often used in Haunese cooking. These Yang Jiang beans are made from black soya beans which have been soaked in water, steamed and then preserved in salt and flavoured with ginger. Fermented black beans keep very well – as demonstrated in 1972, when the 165 BC Han Dynasty tombs were excavated, revealing some fermented black beans inside. Though happily not these ones!

Grind some of the fermented black beans to a paste and mash with garlic to introduce deliciously salty flavours to sauces. Preserved black beans can also be soaked in cold water for half an hour before being added to stews and stir fries to incorporate less-salty, earthen and soy-like savoury flavours to a dish.

Ingredients: (Soya beans) black beans, salt, ginger