These fermented black bean nuggets known as douchi 豆豉 are soft, savory, succulent, and rich with funky flavor. They’re the essence of the umami of fermented soy, and bring depth and complexity to any dish they’re used in.
They feature prominently in dishes like mapo tofu, clams in black bean sauce, and the Taiwanese chive-and-pork stir fry called flies' head, named after the dark and beady appearance of the beans.
Douchi are one of the oldest known fermented soy products, and are a foundation of soy sauce and bean paste production. Soy sauce brewery Yu Ding Xing inoculates pressure-cooked black soybeans with koji, then ferments them until they sporulate. Before continuing with the soy sauce brewing process, they set aside a portion of the inoculated beans with sea salt to ferment and age, transforming them into the fermented black beans we sell here. As soon as they’re ready, they’re packed directly for us.
We’ve carried these fermented black beans since our early days. We used to pack them ourselves in stand-up pouches, but have upgraded to a presentation that they’re deserving of. Now, we pack them into medicinal jars from Taiwan. These red-lidded plastic jars can be found in medicine and herbal shops throughout Taiwan, in districts like Dadaocheng in Taipei.
Added bonus: these compact jars take up less space and hold 15 grams more beans. They're also easy to store and scoop from.
Tasting Notes and Usage
Salty and fragrant, with chocolatey undertones and a soft succulent bite
Fermented black beans are a core component of mapo tofu and flies' head (or, flies' head dumplings).
They also shine in cookbook author George Lee's vegan recipe for black bean tofu, as well as in Yu Ding Xing brewer Ozzy Hsieh's recipe for green pepper and you tiao with fermented black beans.
Ingredients and Instructions
Non-GMO black soybeans, sea salt.
Contains soy. Gluten-free.
Soak the beans for 5 minutes, then rinse before use. The beans contain large salt crystals, which are not harmful, but if not soaked, may create a surprising salty crunch in your dish.
Refrigerate after opening for maximum freshness.
About Yu Ding Xing
Based in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.
While tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.
As with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary Time, Terroir, Taiwan.
Specifications and Dimensions
Net Weight: 7.6 oz / 215 g
Gross Weight: 11.2 oz / 317 g
Jar Dimensions: 2.6” L x 2.6” W x 5.2” H / 6.6 cm L x 6.6 cm W x 13.2 cm H
Package Dimensions: 2.8” L x 2.8” W x 5.3” H / 7.1 cm L x 7.1 cm W x 13.5 cm H
Jars are not heatproof, microwaveable, or dishwasher safe.
