Tag: Douchi

A 2019 study showed that a black soybean variety has nearly double the antioxidant activity of yellow soybeans, largely due to high levels of anthocyanins in their dark skin. This impressive nutritional profile explains why black soybeans are used for a wide range of culinary and health-promoting purposes, from traditional dishes in East Asia to modern applications worldwide.

Archaeologists have found evidence of fermented black soybeans, or douchi, in Chinese tombs dating back to 165 BCE, making them one of the oldest known soy products. This ancient ingredient is the fundamental building block for what is blackbean sauce made of, a beloved and pungent staple in Chinese cuisine.