Soongs

Soongs are a type of fermented soybean product originating from East Asia. They are made by fermenting cooked soybeans with a starter culture, often containing specific strains of *Aspergillus oryzae* or other molds and bacteria. This fermentation process breaks down proteins and carbohydrates in the soybeans, resulting in a unique flavor, aroma, and texture.

The appearance of soongs can vary widely depending on the specific type and region of origin. Some soongs are soft and paste-like, while others are firm and crumbly. The color can range from white and yellow to deep brown. Common examples of soongs include various types of fermented bean pastes, such as douchi (China), doenjang (Korea), and miso (Japan).

Soongs are a versatile ingredient used in a wide array of culinary applications. They can be eaten as a condiment, incorporated into sauces and marinades, or used as a base for stews and soups. The distinct umami flavor profile of soongs adds depth and complexity to dishes. Their nutritional profile often includes protein, vitamins, and minerals, with the fermentation process potentially enhancing bioavailability. Historically, soongs have played a significant role in the traditional diets of many Asian cultures, valued for their preservation qualities and flavor contributions.