Douchi
Douchi Douchi (Chinese: 豆豉; Hanyu Pinyin: ), also called ... is used to make black bean sauce. Douchi is made by fermenting and salting soybeans ... with natto or the smellier cheeses. Use Douchi is especially used to flavor fish or ... based foods such as natto or tempeh, douchi is only a seasoning, not meant ...
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Radically 151   (translated from German)
... in: ?? jiangdou = eye bean)? (in: ?? wandou = pea)? (?? douchi as spice cooked and gesalzene Sojabbohnen used ...
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Category:Food ingredient stubs
... Crouton Crust (baking) D Diced tomatoes Djahe Douchi Durra Dutch process chocolate E Egg yolk ...
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Talk:Osechi
... mame (黒豆, Black soybeans) linked to Douchi instead of soybean? Should the Konbu (昆 ...
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Category:Fermented foods
... Calpis Century egg Crème fraîche D Doenjang Douchi F Fermented fish Filmjölk Fish sauce Fruit ...
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Black bean
... bean especially popular in Latin American cuisine Douchi, a kind of fermented soybean especially popular ...
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Category:Food ingredients
... Conpoy Cooking wine Copra Cornmeal Crouton D Douchi Duxelles E Enriched flour F Fish fumet ...
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Category:Soy products
... this section of this category. D Doenjang Douchi Douhua L Lecithin N Natto O Okara ...
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Category:Chinese cuisine
... fungus Crataegus D Daikon Daylily Double steaming Douchi Douhua Drunken chicken E Egg drop soup ...
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Natto
Natto Natto eaten on top of rice is always stirred before consumption Nattō (納豆) is a traditional Japanese food product made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. With an acquired ...
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