Douchi

History

Fermented black soybeans are the oldest-known food made from soybeans. In 165 BCE, they were placed in Han Tomb No. 1 at Mawangdui Tomb Site in South Central China, which was sealed about 165 BCE and first opened in 1972. Written in 90 BCE, the Records of the Grand Historian (Shiji) by Sima Qian refers to 1,000 earthenware vessels of salty fermented soybeans (shi), indicating they were an important commodity. When the prince of Huainan was exiled in 173 BCE, he and his retinue were provided with shi among other necessities.

Use

Douchi is used as an ingredient for mapo tofu and to flavor fish or stir-fried vegetables, particularly bitter melon and leaf vegetables. Unlike nattō or tempeh, douchi is used only as a seasoning and is not meant to be consumed in large quantities, being typically much saltier. Small packets of douchi are often available where Chinese foods are sold. Common dishes include steamed spare ribs with fermented black beans and chili pepper, and fried dace with salted black beans.

In Japanese, douchi is referred to as daitokuji natto, hamanatto, hamananatto, shiokara-natto, and tera-natto. In Korea, a similar black bean sauce called chunjang is used in jjajangmyeon, introduced by Chinese settlers in Incheon in the early 20th century. In Thailand, it is called เต้าซี่ (tausi) and is made from black soybeans. In Vietnam, it is called tàu xì or đậu xị.

In Cambodia, it is referred to as seang and is often used with prahok. In Philippine cuisine, it is called tausi and is used when steaming fish. In Cantonese-speaking regions, it is called dau6si6 or haak1dau2 dau6si6. In Chinese Indonesian cuisine, it is called tausi and used in kakap tahu tausi.

In Hispanophone parts of Latin America, it is called tausí or tau-sí. Similar African fermented products are ogiri and iru.