Fermented soybean paste
For Chinese dietary therapy, Fermented soybean paste (豆酱) is a food of Neutral nature and Salty · Umami flavor. A family of fermented soybean pastes (dòu jiàng, miso) used as a flavor base; tradition associates them with the center.
Traditional energetics
- Nature
- Neutral
- Flavor
- Salty · Umami
- Affinity
- Spleen · Stomach
- Direction of Qi
- Neutral · harmonizes the center
- Season
- All year
- Group
- Fermented
How tradition reads it
A family of fermented soybean pastes (dòu jiàng, miso) used as a flavor base; tradition associates them with the center.
Classic dissolved at the end into broths with wakame and tofu; culinary tradition avoids boiling it, as it loses aroma and fermented nuance.
In the kitchen
Dissolved at the end into soups and broths, in marinades and dressings.
Found in health-food and Asian stores; a thick soy sauce can cover its salty role in broths.
Current nutrition note
A ferment high in sodium and histamine; use it as a condiment, not a main dish.
Precautions
High in sodium and, as a ferment, histamine: caution with hypertension, low-salt diets, and histamine intolerance; contains soy and sometimes glutenous grains.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
