Douchi

Douchi (豆豉)
	soy product (en)
	2015 1012 Preserved black beans douchi close-up.jpg A close-up of douchi
Kayan haɗi	fermented food (en)

Douchi
	soy product (en)
Kayan haɗi	fermented food (en)

(Sinanci; pinyin), wanda aka fi sani da tochi, soya baƙar fata mai yisti, baƙar fata na Sinanci (Sinansi; pinyin: ; : ), ko baƙar fata ne mai yisti da gishiri wanda ya fi shahara a cikin abincin kasar Sin, inda aka fi amfani da su don yin soya.

Ana yin Douchi ta hanyar yin fermentation na halitta da kuma gishirin waken soya baƙi. Ana iya rarraba Douchi zuwa nau'in Aspergillus, douchi na Mucor, douchi na bakteriya, ko douchi na Rhizopus. Akwai manyan matakai guda biyu na tsarin yin douchi: da farko waken soya baƙi da aka dafa suna yin girma da fermentation na halitta, sannan a saka su gishiri don ci gaba da fermentation. Matakin girma na iya biyo baya, inda douchi ke tsufa a cikin ruwan gishiri ko tare da wasu sinadarai don samar da ɗanɗano.^[1] Ana amfani da waken soya baƙi a mafi yawan lokuta. Tsarin yana sa waken ya yi laushi, kuma galibi ya bushe kaɗan (idan aka bar waken ya bushe). Ana kuma amfani da waken soya na yau da kullun (farin waken soya) amma wannan baya samar da "waken soya mai gishiri"; maimakon haka, waɗannan waken suna yin launin ruwan kasa. Ƙamshin yana da kaifi, mai kaifi, kuma mai yaji; ɗanɗanon yana da gishiri, ɗan ɗaci da zaki. [ana buƙatar hujja][citation needed] Samfurin da aka yi da waken soya fararen ana kiransa mianchi.

Douchi, "baƙar fata mai gishiri na kasar Sin", da "baƙar soya" ba daidai ba ne da baƙar fata mai tururuwa, iri-iri na wake na yau da kullun wanda aka saba amfani dashi a cikin abincin Amurka ta tsakiya, Amurka ta Kudu, da Caribbean.

Tarihi

Fermented black soybeans are the oldest-known food made from soybeans. In 165 BCE, they were placed, clearly marked, in Han Tomb No. 1 at Mawangdui Tomb Site in South Central China. The tomb was sealed about 165 BCE and was first opened in 1972. ^{[page needed]} The high-ranking woman to whom the undisturbed tomb belonged was probably the wife of the first Marquis of Tai.^{[ana buƙatar hujja]}^{[citation needed]}

An rubuta shi a cikin 90 KZ, Tarihin Babban Masanin Tarihi (wanda aka fi sani da Shiji), na Sima Qian, Babi na 69, yana nufin tasoshin yumɓu 1,000 na hatsi mai yisti da gishiri mai yisti (shi) . Yanzu sun kasance muhimmiyar kaya a kasar Sin. Lokacin da aka kori yarima na Huainan (mai kirkirar tofu) saboda tayar da tawaye (a cikin 173 KZ) a kan ɗan'uwansa, Sarkin sarakuna na Han Wendi . Shi da ma'aikatansa, duk da haka, an ba su irin waɗannan abubuwan da ake buƙata na rayuwa kamar itace, shinkafa, gishiri, shi (baƙar soya), da kayan dafa abinci. Wannan kwanan wata, 173 KZ, kafin a rufe Kabarin Han No. 1 a Mawangdui.

Amfani da shi

Nau'o'in *douchi* da kayayyakin *douchi*

Ana amfani dashi azaman sinadarin mapo tofu . Ana kuma amfani da 'douchi' don dandana kifi ko kayan lambu da aka dafa (musamman melon mai zaki da kayan lambu). Ba kamar wasu abinci na soya ba kamar natto ko tempeh, ana amfani da douchi ne kawai a matsayin kayan yaji, kuma ba a nufin a cinye shi da yawa ba, yawanci yana da gishiri sosai.

Ana samun ƙananan fakiti na douchi duk inda ake sayar da abinci na kasar Sin.

Wasu kayan abinci na yau da kullun da aka yi da douchi ana amfani da su da haƙarƙashiya tare da baƙar fata da kuma sili, da kuma soya dace tare da baƙon baƙar fata mai gishiri.

A duk faɗin duniya

Waken soya mai launin baƙi abinci ne na gargajiya da aka saba amfani da shi, wanda ake amfani da shi azaman kayan ƙanshi da kayan ƙanshi a ƙasashe da yawa na Gabas ta Tsakiya da al'ummomin China da ke zaune a ƙasashen waje, inda ake kiransu da sunaye daban-daban.^{[page needed]}^{[page needed]}

A cikin Jafananci, ana kiran douchi da daitokuji natto, hamanatto, hamananatto, shiokara-natto, da tera-natto. Wani lokaci ta amfani da haruffa iri ɗaya na Han (豆ī), irin su (豆鼓), ko kuma daban-daban; duk da haka, kusan ba a san su da sunan Sinanci Zushi (豆ī ko__y) ba.
A Koriya, ana amfani da irin wannan soya mai baƙar fata da aka yi daga wake da aka gasa da ake kira chunjang a cikin sanannen jjajangmyeon. Mutanen kasar Sin ne suka fara gabatar da shi a Incheon a farkon karni na 20; chunjang ya yi canje-canje da yawa da matakan juyin halitta a tsawon lokaci.
A Thailand, ana kiran wannan sauce da "tausi" kuma an yi shi ne daga baƙar soya. Yawancin lokaci, 'yan kasar Sin na Thai suna amfani da shi don girke-girke na asali na tsohuwar kasar Sin kamar sauce, tururi da sauransu.
A Vietnam, ana kiran wannan sauce da kaya ko kuma ana yin shi ne daga baƙar soya.
A Kambodiya, ana kiran douchi a matsayin seang, ko wake mai gishiri, a cikin harshen Khmer, Ruwa shine girke-girke na yau da kullun. Sau da yawa ana amfani dashi tare da prahok mai gishiri.
A cikin Abincin Philippine, ana kiransa tausi a Cebuano da Tagalog, dukansu an samo su ne daga Lan-nang tāu-sīn. Sau da yawa ana amfani dashi lokacin tururi kifi.
A cikin yankunan Cantonese, ana kiran douchi da dau6si6⁶ ("douchi") ko haak1dau2 dau6si 6 ("black-bean douchi").
A cikin abincin Indonesian na kasar Sin, ana kiransa tausi wanda aka samo daga sunansa na Hokkien. Yawancin lokaci ana amfani dashi a cikin kakap tahu tausi, wanda shine ja snapper, tofu, da douchi.
A cikin sassan Hispanophone na Latin Amurka, ana kiran douchi da Tausí ko tau-sí.
Irin waɗannan kayayyakin fermented na Afirka sune ogiri da iru.

Black bean paste

Wani kayan yaji da ake kira black bean paste, black bean sauce, ^[2] black bean garlic sauce, ko tochidjan, wanda aka shirya daga douchi, tafarnuwa, da soy sauce, ya shahara a cikin abincin Tashar Sin.

Dubi kuma

Jerin abinci mai yisti
Jerin kayayyakin soya da aka fermented
Yankin soya mai launin rawaya

Manazarta

↑ Que, Zhiluo; Jin, Yao; Huang, Jun; Zhou, Rongqing; Wu, Chongde (March 2023). "Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation". Trends in Food Science & Technology. 133: 160–175. doi:10.1016/j.tifs.2023.01.010.
↑ "Black bean sauce recipes". BBC Food.

[1] Que, Zhiluo; Jin, Yao; Huang, Jun; Zhou, Rongqing; Wu, Chongde (March 2023). "Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation". Trends in Food Science & Technology. 133: 160–175. doi:10.1016/j.tifs.2023.01.010.

[2] "Black bean sauce recipes". BBC Food.

[1]

[2]

Douchi (豆豉)
soy product ^(en)
2015 1012 Preserved black beans douchi close-up.jpg A close-up of douchi
Kayan haɗi	fermented food ^(en)