Bean Paste

Bean paste is a common ingredient in many Asian cuisines, made by fermenting cooked soybeans with salt and often other ingredients like grains (rice or barley) or other beans. The fermentation process breaks down proteins and carbohydrates, creating a rich, savory flavor and a thick, paste-like consistency.

Manufacturers use bean paste primarily as a flavoring agent to add umami, saltiness, and depth to dishes. It is a key ingredient in many sauces, marinades, soups, and stews, particularly in East Asian cooking. It can also be used as a base for dips or as a seasoning for vegetables and meats.

Bean paste is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Fermented foods like bean paste can be a source of probiotics, which may support gut health, though research is ongoing. Regulatory bodies like JECFA have evaluated similar fermented products. While generally considered healthy in moderation, some bean pastes can be high in sodium, so individuals monitoring their salt intake should consume them mindfully.