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March 8, 2014 |
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Douchi is made by fermentation|fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is pungent and bacterium|bacterial, although it does not compare with natto or the smellier cheeses. Douchi is especially used to flavor fish or stir frying|stir-fried leaf vegetables. Unlike some other fermented soybean-based foods such as natto or tempeh, douchi is only a seasoning, not meant to be consumed in large quantities. Small packets of douchi are available wherever Chinese foods are sold. Category:Chinese cuisine Category:Fermented foods Category:Food ingredients Category:Soy products food-stub This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Douchi".
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