tausi

Tausi is a type of fermented soybean product originating from East Asia, particularly popular in China and Korea. It is made by fermenting soybeans, which are then often processed further. The specific preparation methods and resulting textures can vary. In some instances, taisi is dried and aged, developing a firm, sometimes crumbly consistency. In other preparations, it may be ground or mashed into a paste.

The flavor profile of taisi is generally described as savory, with umami notes and a distinct fermented tang. It is often used as a flavoring agent or a condiment in various culinary applications. It can be incorporated into stir-fries, soups, or used as a base for sauces. The fermentation process breaks down proteins in the soybeans, which can contribute to its unique taste and digestibility. Historically, taisi has been a valuable source of protein and nutrients in traditional diets. Its production often involves specific microorganisms that are crucial for the fermentation process. While similar to other fermented soybean products like miso or doenjang, taisi possesses its own unique characteristics in terms of preparation and flavor.