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Soy and legumes from Huai River basin
Chouyandou is a sticky, strong-smelling Bacillus soybean from the Huai River basin, close to Japanese natto. Soaked yellow soybeans are steamed, seeded with Bacillus subtilis or simply wrapped hot in cloth and buried in straw, and kept warm until they grow a white film and long threads. The beans are seasoned to taste, after-ripened in the cold and eaten fresh or dried.
| Yellow soybeans500 g | Sorted[CGAPA-cyd] |
| Bacillus subtilis culture5 g | Optional; dissolved in 50 ml of water at 38–45 °C[CGAPA-cyd] |
| Salt, chilli and other seasonings | Added to taste when the beans are taken out[CGAPA-cyd] |
| Starter | defined B. subtilis culture, or none in the straw-nest (wudou) method |
Total time across the recorded steps: 27 h – 2.9 days
What changes: Soybeans soak until they double in weight
Output: soaked beans.
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
Chouyandou is a sticky, strong-smelling Bacillus soybean from the Huai River basin, close to Japanese natto. Soaked yellow soybeans are steamed, seeded with Bacillus subtilis or simply wrapped hot in cloth and buried in straw, and kept warm until they grow a white film and long threads. The beans are seasoned to taste, after-ripened in the cold and eaten fresh or dried. Made in 6 steps over 27 h – 2.9 days. The longest step, keep warm until stringy, takes 14–36 h (T/CGAPA group standard 2023) and runs at 35–52 °C (T/CGAPA group standard 2023). Bacillus subtilis does most of the fermenting.
| Main step | 14–36 hReported[CGAPA-cyd] | Keep warm until stringy |
|---|---|---|
| Temperature | 35–52 °CReported[CGAPA-cyd] | Keep warm until stringy |
Chouyandou is made like natto, but farm households traditionally made it only in the cold season and could ferment it with no starter by burying the hot beans in straw.
A 2023 consultation draft of a group standard says factory wet chouyandou must stay at 5 °C or below through storage and sale, with a 3-month shelf life, and must meet China's soybean-product standard GB 2712 [CGAPA-cyd]. In a DNA sequencing study of pooled samples, B. cereus was abundant in kinema from Bhutan, a related Himalayan Bacillus soybean food, while B. subtilis led in kinema from India and Nepal; the study did not test chouyandou (Kharnaior and Tamang 2022).
Hazards the sources name: Bacillus cereus, abundant by DNA sequencing of pooled kinema from Bhutan, a related Himalayan Bacillus soybean ferment (not studied in chouyandou).
Every number is labelled with how it is known. How this atlas is made
Farm households make it only from Shuangjiang (frost's descent, late October) to Lichun (start of spring, early February) [CGAPA-cyd].
