Miso, the salty fermented bean paste, forms the base of many soups, sauces and marinades. Every region in Japan has its own special recipe.

While the paste may have roots elsewhere, miso soup – a Japanese creation – is believed to have emerged during the Kamakura period (1185–1333).

Pixian doubanjiang, a spicy paste made from chilies with fermented soy and fava beans, is a core ingredient of Sichuan cooking. I bought some for a recipe and it has since become a staple of my ...

Fermented bean paste, or doubanjiang, adds umami to the dish. The area is known for being humid, so people eat spicy food to get rid of the damp feeling in their bodies.

Korean fermented chili paste is a distinct flavor that can not easily be replaced. But if at home cooks want something similar they can try sriracha, ssamjang, hoisin sauce or tomato paste.

In Korea, doenjang jjigae, or bean-paste stew, is the kind of thing you have with rice for breakfast or a simple lunch; in American restaurants, it's often included in a set meal, or sent out as a ...

1½ tbsp fermented bean paste 1 tbsp chilli paste 350g snake beans, snapped into 3cm lengths ¼ cup chicken or prawn stock 2 tbsp oyster sauce ½ tsp salt to taste ¼ tsp white pepper to taste ...