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Soy and legumes from China
Black soybeans are soaked, steamed and spread in a warm room until a mould coats them, then washed and piled so the heap heats up and the beans darken and turn savoury. They are salted or left unsalted and sun-dried into the dark, raisin-like beans used to season Chinese dishes. Made in 5 steps over 16 days. The longest step, grow the mould (qu-making), takes 12 days (Jiang L 2025) and runs at 28–32 °C (Jiang L 2025). Salt is 2 % (Tang H 2025). Aspergillus, the mould of the qu stage and Mucor or Rhizopus in Mucor- and Rhizopus-type douchi do most of the fermenting.
| Main step | 12 daysMeasured[jiang2025] | Grow the mould (qu-making) |
|---|---|---|
| Temperature | 28–32 °CMeasured[jiang2025] | Grow the mould (qu-making) |
| Salt | 2 %Measured[tang2025] | Pile-ferment, then salt |
| Black soybeans · Soaked and steamed[jiang2025][tang2025] | |
| About 2 % of the beans, or none | Salt · Liuyang douchi uses little or no salt; salted types elsewhere add more, with ginger, spices or rice wine[tang2025][sic-nuggets] |
| Starter | koji/qu/mold-starter (spontaneous mould in the qu room traditionally) |
Total time across the recorded steps: 16 days
What changes: Black soybeans soak and steam until soft
Output: steamed beans.
Microbes at work in this step
steaming kills the wild microbes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Douchi is a whole-bean ferment with a mould stage, like miso koji, but the mould is washed off and the beans are piled hot and dried whole instead of mashed into paste. Bacillus-only relatives such as natto skip the mould.
The hot core of the pile built up the most biogenic amines (47.70 mg/kg total) in one Liuyang study, made by bacteria such as Stenotrophomonas. Keeping the pile from overheating limits them.
Every number is labelled with how it is known. How this atlas is made
Soy nuggets are among the oldest known soy foods. A container of them was found in Western Han Tomb No. 1 at Mawangdui, sealed in about 168 BC. The Qimin Yaoshu (about AD 535) gives four recipes, including salt-free nuggets dried after a few days of fermentation.
