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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.
| Black soybeans | Soaked and steamed[jiang2025][tang2025] |
| Salt2 % w/w in one Liuyang process; salt-free types also exist | Liuyang douchi is low in salt; salted types elsewhere are aged with salt water, ginger, spices or sometimes rice wine[tang2025][sic-nuggets] |
| Starter | mould grown in a qu room; in Liuyang the traditional manual process relies on spontaneous fermentation |
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
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
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 daysReported[jiang2025] | Grow the mould (qu-making) |
|---|---|---|
| Temperature | 28–32 °CReported[jiang2025] | Grow the mould (qu-making) |
| Salt | 2 %Reported[tang2025] | Pile-ferment, then salt |
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, and bacteria such as Stenotrophomonas maltophilia made them in lab cultures. In those cultures temperature changed the output differently by strain; Bacillus velezensis made more at 35 °C than at 45 or 55 °C.
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.
