black bean sauce
A Chinese-style fermented black bean sauce used in cooking, especially in Sichuan cuisine. The Japanese name is derived from Chinese dòuchǐjiàng.
from Chinese dòuchǐjiàng
Black bean sauce is essential for mapo tofu.
Adding a little black bean sauce to this stir-fry enhances the flavor.
甜麺醤 is a sweet wheat-based sauce, while 豆鼓醤 is a salty fermented black bean sauce.
豆板醤 is a chili bean paste, often spicy, whereas 豆鼓醤 is a black bean sauce with a milder, savory flavor.
Standard kanji spelling for this Chinese-style black bean sauce.
Variant kanji spelling using 豉 instead of 鼓; both are used.
Mixed kana-kanji spelling commonly seen on product labels.
Borrowed from Chinese 豆豉醬 (dòuchǐjiàng), meaning fermented black bean sauce. The Japanese reading トウチジャン reflects the Chinese pronunciation.