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Soybean Paste (Tauco)
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Soybean Paste (Tauco)

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Name : (Bahasa) Tauco

(English) Fermented Soybean Paste

Color : Light tan, to reddish brown and dark brown

Origin : East and Southeast Asia

Form : Paste

Flavor : Nutty

Taste : Spicy, salty, savory

Culinary : It can be used as a condiment to flavor foods such as stir-fries, stews, and soups

Fermented bean paste is a category of fermented foods typically made from ground soybeans. In some cases, such as in the production of doubanjiang, other varieties of beans such as broad beans, may also be used. The differences in color of paste are due to different production methods sudh as the conditions of fermentation, the adition of wheat, mantau flour, rice, or sugar and the presence of different microflora such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground. Fremented bean pastes are sometimes the starting material used in producing soy sauces such as Joseon ganjang or tamari, or an additional product created from the same fermented mass.





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