ABSTRACT
Soy nuggets, or douchi in mandarin Chinese, toushih in Cantonese, and hamanatto in Japanese, is made by fermenting whole soybeans with strains of Aspergillus oryzae, although some other strains of fungi or bacteria may also be responsible. The finished product (Figure 6.17) has a flavor similar to jiang or soy sauce. Because of its black color, it is also known as salted black beans in the West. Soy nuggets are commonly used as an appetizer to be consumed with bland food or as a flavoring agent to be cooked with vegetables, meats, and seafoods.
