Bittman and the Fermented Black Beans
In this Wednesday’s New York Times Food and Wine section Mark Bittman presented a stir-fry dish using fermented black beans (or douchi 豆豉). What a refreshing surprise it was to see such an esoteric ingredient presented in the mainstream media. I applaud Bittman for introducing this ingredient to his readers. It gives me an opportunity to expand on the information about fermented black beans and their uses.