Douchi

Fermented Black Soy Beans

Douchi (roughly pronounced DOH-chi, with an i like the one in the word ‘shirt’) are salted and fermented black soy beans, found in many East Asian cuisines but most common in the food and cooking of China. They are also commonly called fermented black beans, or simply black beans, though it is important to note that they have nothing in common with the black bean commonly used in Central and South American cooking. Their pungent, powerful flavour makes a little bit go a long way, and they add a highly distinctive taste to dishes. Douchi are used on their own and as the basis for a number of sauces, most notably black bean sauce, which is simply a mixture of douchi, garlic and soy sauce.

Douchi have travelled around East and Southeast Asia over the millenia and have been adopted or adapted with variations in many cuisines.

Other names: dau si (Cantonese); daitokuji natto, hamanatto (Japanese); chunjang (Korean); seang (Khmer); tausi (Cebuan and Tagalog).


CHINESE RECIPES

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  • Salmon Fried Rice Cakes (Chao Nian Gao) - Diversivore.com
    Salmon Fried Rice Cake (Chao Nian Gao)
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    Universal Chinese Greens Part 2: Braising
    Braising is a great way to capture the essential flavours typical of good Chinese vegetables (especially leafy greens) without the hassle of stir-frying.  This basic recipe features tatsoi (or...
  • Poached Chicken and Choy Sum (Hakka-style) with Garlic and Ginger Sauce - Diversivore.com
    Poached Chicken and Choy Sum with Garlic and Ginger Sauce
    Poaching meats has gone out of vogue in many circles, but with care and an interesting technique, it can yield some of the most delicious, tender chicken ever.
  • Mapo tofu (Chinese Tofu, Pork, and Vegetables) - Diversivore.com
    Mapo Tofu
    A Chinese classic, and one that comes in endless varieties, mapo tofu is a simple and delicious dish that's easy to make and easy to adjust to your tastes.
  • Honey Ginger Pea Tips - Diversivore.com
    Honey Ginger Pea Tips
    Pea tips aren't too familiar outside of China, but they should be. They're incredibly healthy, delicious, and easy to use. Here the mild green taste is played against bright...
  • Universal Chinese Greens - Stir fried yu choy sum with ginger and garlic - Diversivore.com
    Universal Chinese Greens Part 1: Stir-fry
    All the basics about Chinese stir-frying, plus a basic and versatile recipe to practice with.
  • Stir Fried Udon with Chicken, Shimeji, and Broccolini - Japanese ingredients with a Chinese twist - Diversivore.com
    Udon Noodles with Chicken, Broccolini, and Shimeji Mushrooms
    Chinese flavours with Japanese ingredients - a great combination with big flavour that's ready in no time.
  • Taiwanese Tea Eggs - Hard boiled eggs steeped in Taiwanese tea and a mixture of spices - Diversivore.com
    Taiwanese Tea Eggs
    A simple and delicious classic, boiled eggs with a velvety yolk are marinated in tea and Chinese spices to make an unforgettable and distinctive snack or side.
  • Chinese egg noodles, made from scratch - Diversivore.com
    Homemade Chinese Egg Noodles
    Makes approximately 650-670 g of noodles (a little under 1.5 lbs)
  • Stir fried snow peas with lotus root - Diversivore.com
    Stir Fried Snow Peas and Lotus Root
    Snow peas are easy to love and use. Fortunately the same can be said of the less familiar lotus root. They're even better together in this distinctive stir fry.
  • Taiwanese stir fried white water snowflake stems (炒水蓮) with pickled cordia fruit (破布子) - Diversivore.com
    Stir-fried White Water Snowflake
    A distinctively Taiwanese treat, these slender, crunchy green stems from the aquatic plant known as white water snowflake (Nymphoides hydrophylla - aka crested floatingheart, or 水蓮 in Chinese) are...
  • Liangban Huanggua (涼拌黃瓜) - Chinese cucumbers with garlic, vinegar, sesame oil, and hot peppers - Diversivore.com
    Chinese Garlic Cucumber Salad (Liangban Huanggua)
    Delicious, garlicky, and adaptable to any level of spice.  This simple salad/side is wildly popular all over China for a good reason!
  • `Triptych of three blanched Chinese greens - Diversivore.com
    Universal Chinese Greens Part 3: Blanching and Dressing
    Chinese greens can easily be blanched to make flavourful, simple sides. This method is very rewarding, and easy to apply to a wide variety of vegetables.  This version...
  • Garlic and Lemon Bok Choy with Black Sesame Noodles - Diversivore.com
    Garlic and Lemon Bok Choy with Black Sesame Noodles
    Noodles are always good, but the bok choy is the star here. It cooks to a delicious, almost creamy texture, and works with the sauce without being overpowered.
  • Chinese Crispy Egg Roll (Biscuit Roll) Cookies on a plate - Mobile banner - Diversivore.com
    Chinese Crispy Egg Rolls
    Crispy Egg Roll cookies (aka biscuit rolls, or 香酥蛋卷 in Chinese) are a delightful, light, crispy treat, often given as a gift and popular around...
  • Shrimp and Clams with Douchi (Chinese Black Beans) and Citrus - Diversivore.com
    Shrimp and Clams in a Black Bean and Citrus Sauce
    Fermented black soybeans are one of the most distinctive flavours in Chinese cooking. Here, they're balanced beautifully by the bright taste of citrus.
  • Dongpo Rou - Chinese Braised Pork Belly - Diversivore.com
    Dongpo Rou (Chinese Red-cooked Pork Belly)
    This classic dish illustrates how essential Chinese ingredients (plus the rich taste of pork belly) can combine to make a simple, yet unforgettable meal.
  • Five spice baked crispy tofu with seared bok choy and watermelon radishes - Diversivore.com
    Five-spice Baked Tofu with Seared Bok Choy
    Crispy baked tofu is the answer to your meat-free prayers. Add creamy bok choy and flavourful Chinese spices for rich, satisfying, totally vegan comfort food.