Salted, fermented black soybeans with intensely savory, salty, pungent flavor. A tablespoon provides concentrated umami, Aspergillus-derived enzymes, probiotics, and soy isoflavones in a highly bioavailable fermented form. The fermentation reduces phytic acid by 60-80%, dramatically improving mineral bioavailability. Contains genistein and daidzein (soy isoflavones) in a more bioavailable form than unfermented soy.
Available at Chinese and Asian grocery stores. Lee Kum Kee brand in most mainstream grocery stores (black bean garlic sauce). Very affordable.
Aspergillus oryzae (koji mold) produces proteases, lipases, and amylases that pre-digest proteins and starches — making the fermented black beans more digestible than raw soybeans and releasing amino acids that remain bound in unfermented soy. The isoflavone bioavailability is dramatically increased by fermentation — Aspergillus converts the inactive isoflavone glucosides to the active aglycone forms (genistein, daidzein) that have cardiovascular protective, bone-protective, and anti-cancer properties. For the APEX community managing cardiovascular disease, the isoflavones in fermented black beans contribute to the daily isoflavone intake documented to reduce LDL cholesterol and arterial stiffness. The umami contribution makes this an ideal culinary tool for flavor-driven healthy food compliance.
Rinse briefly before use. Mince or leave whole. Classic Chinese application: 2 tbsp fermented black beans + garlic + ginger heated in oil — the foundation of black bean sauce. In stir-fries, steamed fish (Cantonese whole fish with black bean sauce), mapo tofu. Available in jars or cans at Asian grocery stores.
Free, no account needed to ask.