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Sauces and condiments from Taiwan
Taiwan's traditional black-bean soy sauce is brewed from black soybeans. Steamed black beans are mixed with fried flour and koji mould for about a week, then dry-salted in closed jars, given brine, and left for about six months. A Taiwan study followed one batch at a Yunlin factory and in a lab.
| Black soybeans (Tainan No. 5)15 kg | [nguyen2023] |
| Fried high-gluten flour1.5 kg | [nguyen2023] |
| Aspergillus oryzae mould powder1 g per kg of soybeans | [nguyen2023] |
| Sea salt, mixed into the koji beans20 % (w/w) | [nguyen2023] |
| Starter | Aspergillus oryzae koji |
Total time across the recorded steps: 6.1 months
What changes: Black soybeans are steamed soft, drained and cooled
Microbes at work in this step
Not documented for this step.
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
Taiwan's traditional black-bean soy sauce is brewed from black soybeans. Steamed black beans are mixed with fried flour and koji mould for about a week, then dry-salted in closed jars, given brine, and left for about six months. A Taiwan study followed one batch at a Yunlin factory and in a lab. Made in 4 steps over 6.1 months. The longest step, add brine and ferment, takes 5.9 months (Nguyen N.T.H 2023) and runs at 17–32 °C (Nguyen N.T.H 2023). Salt is 20 % (Nguyen N.T.H 2023). Aspergillus and Bacillus, dominant in the factory (room temperature) mash do most of the fermenting.
| Main step | 5.9 monthsReported[nguyen2023] | Add brine and ferment |
|---|---|---|
| Temperature | 17–32 °CMeasured[nguyen2023] | Add brine and ferment |
| Salt | 20 %Reported[nguyen2023] | Mix with sea salt and close in jars |
It is made from black soybeans. In the study batch the koji was first mixed with dry sea salt in jars, and the brine was added a week later.
The study notes that soy sauce makers add a 20 % salt brine to inhibit undesirable microorganisms. It also detected Klebsiella and Staphylococcus in the mash, which it says are thought to come from workers' hands.
Hazards the sources name: Klebsiella (genus-level reads in the mash, thought to come from workers' hands).
Every number is labelled with how it is known. How this atlas is made
A 1995 review by an engineer who worked five years making soy sauce in Taiwan describes Taiwan's soy sauce, its CNS (Chinese National Standard) standard and its traditional black-bean soy sauce, which he links to the origin of douchi.
