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About: Fermented bean paste     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFoodIngredients, within Data Space : dbpedia.org associated with source document(s)

Type: yago:WikicatChineseCondimentsyago:Component103081021yago:Condiment107810907yago:Flavorer107809368yago:Food100021265yago:Foodstuff107566340yago:Ingredient103570709yago:Ingredient107809096yago:Matter100020827yago:Object100002684yago:Part103892891yago:PhysicalEntity100001930television stationyago:Substance100020090yago:WikicatFermentedFoodsyago:WikicatFoodIngredients New Facet based on Instances of this Class

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. The paste is also the main ingredient of hoisin sauce.