Fermented blacks beans are soybeans soaked in the brine in which they have been preserved and fermented. It were usually sold in canned or in jars in many supermarkets.
In the Philippines, they are popularly known as Taosi or Tausi. Fermented black beans are used basically as a seasoning although they do add more than just saltiness to food because of its sharp and spicy flavor and somewhat bitter and sweet. They are usually added in some fish and other seafood dishes as well as in certain meat dishes.
Materials and Equipments:
- soybeans cooking container
- salt jar for fermentation
- rice bran shallow bamboo basket (bistay)
- wheat flour
- Aspergillus oryzae
- The soybeans are washed in several changes of tap water and soaked overnight. The soaked beans are drained and washed.
- The beans are boiled until they are tender that they can easily be pressed between fingers.
- The boiled beans are transferred into a shallow baskets or bistay to drain and cool.
- Beans are dried for 30 minutes either under the sun or for one hour in the shade.
- Cooked dried beans are then coated with roasted wheat flour.
- One teaspoon per 3 kg of a 3-day old rice bran culture of yellow-greenish mold known as Aspergillus oryzae is introduced to the beans as seed. The mixture is mixed thoroughly.
- The seeded beans are spread to a thickness of about 1-2 inches thick in the basket. Then covered with either cheesecloth or clean Manila paper and allowed to stand for 3-4 days in a damp clean place till it is profusely covered with the mold growth.
- The beans with molds are transferred into a jar containing a brine solution (20-22%) and is covered.