Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.

Umami Builder: Fermented Black Beans

We use Chinese fermented black beans in the chile oil for our beef tartare. The black beans give the oil a smoky, rich flavor that works well with the classic French dish and is a unique twist that leaves the guests wondering how that flavor was achieved.

—Ian Begg, Executive Chef, Absinthe Brasserie & Bar, San Francisco

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