common dishes made with douchi are steamed spare ribs with fermented black beans and chili pepper (豉椒排骨), and braised mud carp with fermented black beans (豆豉鯪魚). Around the world Fermented black soybeans are an ancient traditional food, used as condiments and seasonings in many Far Eastern countries and Chinese diaspora communities, where they are known by a variety of names. In Japanese, douchi is also referred to as daitokuji natto, hamanatto, hamananatto, shiokara-natto, and tera-natto, sometimes using the same Han characters (豆豉), similar ones (豆鼓), or completely different ones; however, they are almost never known by their Chinese name Zushi (豆豉 or ずし) In Korea, a similar black bean sauce made from roasted soy beans called chunjang is used in the well-known jjajangmyeon. It was first introduced by Chinese settlers in Incheon in the early 20th century; chunjang has made several changes and evolutionary steps over time. In Thailand, this sauce is called เต้าซี่ ("tausi") and is made from the black soybean. Normally, Chinese Thais use it for original old Chinese recipe such as sauce, steam etc. In Vietnam, this sauce is called tàu xì or đậu xị and is made from the black soybean. In Cambodia, douchi is also referred to as seang, or fermented salted bean, in the Khmer language, and is a common recipe. It is often used with the fermented salted fish prahok. In Philippine cuisine, it is called tausi in Cebuano and Tagalog, both derived from the Lan-nang tāu-sīⁿ (豆豉). It is often used when steaming fish. In Cantonese-speaking regions, douchi is referred to as dau6si6 ("douchi") or hak1dau2 dau6si6 ("black-bean douchi"). In Chinese Indonesian cuisine, it is called tausi which is derived from its Hokkien name. It is usually used in kakap tahu tausi, which is stir-fried red snapper, tofu, and douchi. In Malaysia it is called kacang cibai or soya chibae . In Spanish-speaking parts of Latin America, douchi is commonly referred to as tausí or tau-sí. Similar African fermented products are ogiri and iru. Black bean paste A condiment called black bean paste, black bean sauce (豆豉醬), or black bean garlic sauce (蒜蓉豆豉酱), Tochidjan (豆豉醬), prepared from douchi, garlic, and soy sauce, is popular in Chinese cuisine. See also List of fermented foods List of fermented soy products Yellow soybean paste References Fermented soy-based foods Umami enhancers Indonesian Chinese cuisine