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Yun Hai Fermented Black Beans $17.95

It takes 6 months to make fermented black beans.

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.

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HOW TO USE

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.

Kitchen Notes

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.

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