Flavoring for beans or greens
This is a savory, umami-rich condiment or sauce base, typically made from fermented soybeans, garlic, ginger, and chili. It's a staple in many East and Southeast Asian cuisines, used to add a deep, complex flavor to simple dishes like steamed greens or boiled beans.
🍽️ Nutrition at a glance
It is generally low in calories, carbohydrates, and fat, but can be high in sodium. Its primary nutritional contribution is from the fermented soybeans, which provide plant-based protein, B vitamins, and minerals.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 2.5 g |
| Carbs | 3 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 0.5 g |
| Sodium | 600 mg |
| Iron | 1.5 mg |
| Manganese | 0.4 mg |
| Copper | 0.2 mg |
| Selenium | 3 µg |
| Vitamin B6 | 0.1 mg |
| Folate | 15 µg |
| Potassium | 80 mg |
| Phosphorus | 40 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process not only creates its signature savory flavor but also increases the bioavailability of certain nutrients and can produce beneficial probiotics, making it a flavor-packed, gut-friendly addition to meals.
