Fermented bean paste facts for kids

A bowl of doenjang, a yummy Korean fermented soybean paste

Fermented bean paste is a special kind of food made from soybeans. It's very popular in the cooking of East, South, and Southeast Asia. Sometimes, other beans like broad beans are also used, for example, in making miso.

These pastes are usually salty and have a rich, savory taste called umami. They can also be spicy! People use them to add flavor to many dishes, like stir-fries, stews, and soups. The pastes can be light tan, reddish brown, or dark brown. Their color changes depending on how they are made. This includes how long they are fermented, if things like wheat flour, rice, or sugar are added, and what tiny living things (like bacteria or molds) are used in the process. Sometimes, the soybeans are roasted or aged before being ground, which also affects the color and taste.

Fermented bean pastes are often the first step in making soy sauces, like tamari. They can also be an extra product from the same fermented mix. This paste is also the main ingredient in hoisin sauce.

Beans are full of protein. When they ferment, tiny parts called amino acids are released. These, along with the salt used, create that strong umami flavor. This is especially true for miso, which is so flavorful it can be the main ingredient in dishes like miso soup.

Different Kinds of Bean Pastes

There are many different types of fermented bean pastes. They are all made from soybeans and sometimes other grains. Here is a table showing some popular ones from different parts of the world:

See also

In Spanish: Pasta de judía fermentada para niños