Soybean paste

Soybean paste is a traditional ingredient in various Asian cuisines, made from fermented soybeans. It has a creamy texture and an intense umami flavor, ideal for enriching soups, sauces, stews, and dressings.

Its origin dates back to China, where it has been used for centuries as a source of plant-based protein and a flavor enhancer in multiple preparations. Soybean paste is obtained through controlled fermentation of soybeans, a process that also improves its nutritional properties and digestibility.

Among its properties, its high content of plant-based proteins, fiber, B vitamins, and minerals such as iron and calcium stands out. Additionally, it is a healthy and versatile option for vegetarian and vegan diets, providing flavor and nutritional value.

In different Latin American countries, soybean paste may be found under names such as soya paste, soy miso (although traditional miso contains other ingredients besides soybeans), or simply fermented soybean paste. It is important to distinguish it from tofu or soy sauce, which are different soy derivatives.