Fermented black beans (tausi)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Updated on August 28, 2009

While fermented blacks beans are sold in dry form in many countries, in the Philippines where they are known as tausi, they are sold soaked in the brine in which they have been fermented. Not to be confused with black bean sauce where the beans are almost liquefied. Tausi is sold canned, in jars or even by the gram in public markets. What are they?

fermented-black-beans

Fermented black beans are soy beans preserved in brine. How are they used? Fermented black beans are used basically as a seasoning although they do add more than just saltiness to food because they impart a distinct aroma and flavor too. They are especially good with fish and other seafood, as well as certain meat dishes. If dried, they need to be soaked in warm water to rehydrate them. If they come soaked in brine, they need to be drained and rinsed. To maximize their flavor, they are often ground or bruised before they are added to the food.

January 22, 2008  Print This Post   
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  1. Fish belly with black beans and chili | Fish & other seafood | Home-cooking rocks! says:
    August 24, 2009 at 12:03 pm

    [...] to Southeast Asia. What is it, exactly? It is lightly-fried talakitok belly tossed in sauteed tausi (fermented black beans), garlic and finger chilis (siling haba) then garnished with fresh wansuy [...]

    Reply


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