Deeply savory and fermented, soybean paste has a rich umami flavor and a thick, creamy texture that adds depth to dishes. Its complex taste is both earthy and slightly sweet, making it a culinary powerhouse.
Where it comes from
A cornerstone of East Asian cuisine, soybean paste has ancient origins, with variations like miso in Japan and doenjang in Korea, each reflecting regional tastes and fermentation techniques.
In the kitchen
Used as a base for sauces, marinades, and soups, soybean paste enriches dishes with its umami depth, often combined with other ingredients to create layered flavors.
Nutrition (per 100g)
120kcalCal
10.0gProtein
3.0gFat
20.0gCarbs
1.0gFiber
Values are AI-estimated, not from a laboratory database
