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- Fermented_bean_paste abstract "Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans, may also be used.The pastes are usually salty and savory, but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, 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.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.Due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. This is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup.".
- Fermented_bean_paste thumbnail Doenjangwithbeans.jpg?width=300.
- Fermented_bean_paste wikiPageID "8831257".
- Fermented_bean_paste wikiPageLength "2783".
- Fermented_bean_paste wikiPageOutDegree "48".
- Fermented_bean_paste wikiPageRevisionID "672095243".
- Fermented_bean_paste wikiPageWikiLink Amino_acid.
- Fermented_bean_paste wikiPageWikiLink Category:Chinese_condiments.
- Fermented_bean_paste wikiPageWikiLink Category:Fermented_foods.
- Fermented_bean_paste wikiPageWikiLink Category:Food_ingredients.
- Fermented_bean_paste wikiPageWikiLink Category:Food_preservation.
- Fermented_bean_paste wikiPageWikiLink Category:Soy-based_foods.
- Fermented_bean_paste wikiPageWikiLink Category:Umami_enhancers.
- Fermented_bean_paste wikiPageWikiLink Cheonggukjang.
- Fermented_bean_paste wikiPageWikiLink China.
- Fermented_bean_paste wikiPageWikiLink Condiment.
- Fermented_bean_paste wikiPageWikiLink Dajiang_(food).
- Fermented_bean_paste wikiPageWikiLink Doenjang.
- Fermented_bean_paste wikiPageWikiLink Doubanjiang.
- Fermented_bean_paste wikiPageWikiLink Douchi.
- Fermented_bean_paste wikiPageWikiLink East_Asia.
- Fermented_bean_paste wikiPageWikiLink Edible_salt.
- Fermented_bean_paste wikiPageWikiLink Fermentation_(food).
- Fermented_bean_paste wikiPageWikiLink Fermentation_in_food_processing.
- Fermented_bean_paste wikiPageWikiLink Gochujang.
- Fermented_bean_paste wikiPageWikiLink Hawaizaar.
- Fermented_bean_paste wikiPageWikiLink India.
- Fermented_bean_paste wikiPageWikiLink Indonesia.
- Fermented_bean_paste wikiPageWikiLink Japan.
- Fermented_bean_paste wikiPageWikiLink Korea.
- Fermented_bean_paste wikiPageWikiLink List_of_fermented_soy_products.
- Fermented_bean_paste wikiPageWikiLink Manipur.
- Fermented_bean_paste wikiPageWikiLink Mantou.
- Fermented_bean_paste wikiPageWikiLink Microbiota.
- Fermented_bean_paste wikiPageWikiLink Microflora.
- Fermented_bean_paste wikiPageWikiLink Miso.
- Fermented_bean_paste wikiPageWikiLink Miso_soup.
- Fermented_bean_paste wikiPageWikiLink Rice.
- Fermented_bean_paste wikiPageWikiLink Salt.
- Fermented_bean_paste wikiPageWikiLink Southeast_Asia.
- Fermented_bean_paste wikiPageWikiLink Soy_sauce.
- Fermented_bean_paste wikiPageWikiLink Soybean.
- Fermented_bean_paste wikiPageWikiLink Stir-fries.
- Fermented_bean_paste wikiPageWikiLink Stir_frying.
- Fermented_bean_paste wikiPageWikiLink Sugar.
- Fermented_bean_paste wikiPageWikiLink Sweet_bean_paste.
- Fermented_bean_paste wikiPageWikiLink Sweet_bean_sauce.
- Fermented_bean_paste wikiPageWikiLink Tauchu.
- Fermented_bean_paste wikiPageWikiLink Tauco.
- Fermented_bean_paste wikiPageWikiLink Tian_mian_jiang.
- Fermented_bean_paste wikiPageWikiLink Tương.
- Fermented_bean_paste wikiPageWikiLink Umami.
- Fermented_bean_paste wikiPageWikiLink Vicia_faba.
- Fermented_bean_paste wikiPageWikiLink Vietnam.
- Fermented_bean_paste wikiPageWikiLink Wheat.
- Fermented_bean_paste wikiPageWikiLink Yellow_soybean_paste.
- Fermented_bean_paste wikiPageWikiLink File:Doenjangwithbeans.jpg.
- Fermented_bean_paste wikiPageWikiLinkText "Fermented bean paste".
- Fermented_bean_paste wikiPageWikiLinkText "bean paste".
- Fermented_bean_paste wikiPageWikiLinkText "fermented bean paste".
- Fermented_bean_paste wikiPageWikiLinkText "fermented paste".
- Fermented_bean_paste wikiPageWikiLinkText "fermented soy beans".
- Fermented_bean_paste wikiPageWikiLinkText "fermented soy paste".
- Fermented_bean_paste wikiPageWikiLinkText "fermented soybean paste".
- Fermented_bean_paste wikiPageWikiLinkText "preserved fermented".
- Fermented_bean_paste wikiPageWikiLinkText "savory bean pastes".
- Fermented_bean_paste wikiPageWikiLinkText "soybean paste".
- Fermented_bean_paste hasPhotoCollection Fermented_bean_paste.
- Fermented_bean_paste wikiPageUsesTemplate Template:Portal.
- Fermented_bean_paste wikiPageUsesTemplate Template:Ref_improve.
- Fermented_bean_paste wikiPageUsesTemplate Template:Reflist.
- Fermented_bean_paste wikiPageUsesTemplate Template:Soy.
- Fermented_bean_paste subject Category:Chinese_condiments.
- Fermented_bean_paste subject Category:Fermented_foods.
- Fermented_bean_paste subject Category:Food_ingredients.
- Fermented_bean_paste subject Category:Food_preservation.
- Fermented_bean_paste subject Category:Soy-based_foods.
- Fermented_bean_paste subject Category:Umami_enhancers.
- Fermented_bean_paste hypernym Category.
- Fermented_bean_paste type Article.
- Fermented_bean_paste type Food.
- Fermented_bean_paste type TelevisionStation.
- Fermented_bean_paste type Article.
- Fermented_bean_paste type Component.
- Fermented_bean_paste type Food.
- Fermented_bean_paste type Ingredient.
- Fermented_bean_paste type Product.
- Fermented_bean_paste comment "Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans, may also be used.The pastes are usually salty and savory, but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown.".
- Fermented_bean_paste label "Fermented bean paste".
- Fermented_bean_paste sameAs Pasta_de_judía_fermentada.
- Fermented_bean_paste sameAs m.02pfwpv.
- Fermented_bean_paste sameAs Соевая_паста.
- Fermented_bean_paste sameAs เต้าเจี้ยว.
- Fermented_bean_paste sameAs Q4426758.
- Fermented_bean_paste sameAs Q4426758.
- Fermented_bean_paste sameAs 醱酵豆醬.
- Fermented_bean_paste wasDerivedFrom Fermented_bean_paste?oldid=672095243.
- Fermented_bean_paste depiction Doenjangwithbeans.jpg.
- Fermented_bean_paste isPrimaryTopicOf Fermented_bean_paste.