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doenjang
''Doenjang'' ((:twendʑaŋ)), or bean paste (HS code: 2103.90.1010), literally means "thick sauce" in Korean.
==Production==
To produce ''doenjang'', dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called ''meju'' (). The blocks are then exposed to sunlight or warmth. When so exposed, dried rice plants are attached to the surface of the soybean blocks. Dried rice plants are readily available in Korea and are a rich source of bacteria (''Bacillus subtilis''). The fermentation process begins at this stage. The ''Bacillus subtilis'' bacteria reproduce, consuming soybean protein and water in the ''meju''. The unique smell of the ''meju'' is mainly the ammonia produced by the bacteria. One to three months later, depending on the block size, the ''meju'' are put into large, opaque pottery jars with brine and left to further ferment, during which time various beneficial bacteria transform the mixture into a further vitamin-enriched substance (similar to the way milk ferments to become yogurt). Liquids and solids are separated after the fermentation process, and the liquid becomes Korean soy sauce (Joseon ''ganjang''; ). The solid, which is ''doenjang'', is very salty and quite thick, often containing (unlike most ''miso'') some whole, uncrushed soybeans.
While traditional homemade ''doenjang'' is made with soybeans and brine only, many factory-made variants of ''doenjang'' contain a fair amount of wheat flour just like most factory-made soy sauce does. Some current makers also add fermented, dried, and ground anchovies to accentuate the ''doenjangs savory flavor.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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