bean paste

Bean paste is a fermented or cooked condiment made from legumes, most commonly soybeans or azuki beans, ground into a smooth or textured paste. The most widely recognized variety is miso, a Japanese fermented paste produced through koji (Aspergillus oryzae) inoculation and salt-based fermentation lasting months to years. Other notable bean pastes include Chinese doubanjiang (broad bean paste), Korean doenjang (soybean paste), and adzuki bean paste used throughout East Asia. The flavor profile ranges from deeply umami and savory to slightly sweet, depending on fermentation duration, salt content, and bean variety. Color varies from pale beige to deep brown or reddish-brown.

The production process typically involves cooking beans, inoculating with fermenting cultures or enzymes, and aging in controlled conditions with salt as a preservative. Some varieties are simply ground cooked beans without fermentation. The resulting paste contains concentrated proteins, amino acids, and beneficial microorganisms.

Bean paste serves as a foundational seasoning and flavor base across East and Southeast Asian cuisines. Miso is used in soups, dressings, marinades, and glazes, with lighter varieties favoring delicate applications and darker varieties preferred for robust dishes. Doubanjiang and gochujang (Korean chili bean paste) are essential to stir-fries, braises, and sauces. Bean paste can be dissolved in water or broth to create complex umami-rich bases, or thinned into dressings and condiments. It pairs effectively with grains, vegetables, seafood, and meat, and is increasingly incorporated into Western cooking for depth of flavor.