These flavor powerhouses are the only small-batch, hand-fermented black soybeans available in the United States. A unique pantry staple typically used in Taiwanese and Chinese dishes, these soft, salty soybeans—not to be confused with the green legume found in American grocery stores—are a critical ingredient to Mapo Tofu, bean sauces and seafood dishes. Contrary to most widely available brands, these beans—after being fermented with koji and salted for 180 days—are packaged immediately, keeping them moist and succulent. Earthy, salty and a little sweet, they bring a funky, savory depth to dishes.
A byproduct of soy sauce, this product begins by inoculating black soybeans with koji, the spore that works its magic on Japanese staples like miso and soy sauce. After mixing the black beans with water and salt—and allowing them to rest for 180 days in earthenware vessels—some beans go on to become soy sauce, while others are reserved as a salty, funky, umami-forward cooking ingredient.
We test everything we sell. Here’s how we’d use this.
Before using, sift and rinse beans to remove salt crystals. Add to our Hoisin Broccoli and Tofu Traybake—chop up 1 tablespoon and some garlic and mix into the hoisin sauce that coats the broccoli. Add 1 to 2 tablespoons roughly chopped to the toban djan (chili-bean paste) in our Spicy Sichuan Tofu and Pork (Mapo Dofu). Try them in anything that calls for a black bean sauce.
This product is naturally gluten-free. Shelf stable for about 2 years following the printed manufacturing date when stored in a cool, dark place. Refrigerate after opening.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
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