Soybean Paste

Soybean paste is a fermented paste made from soybeans, salt, and often grains like rice or barley. The fermentation process, which can take months or years, gives it a rich, savory, and sometimes sweet flavor profile. It is a staple ingredient in many East Asian cuisines.

Manufacturers use soybean paste primarily as a flavoring agent, adding a deep umami taste to foods. It can also contribute to the color and texture of products. It is commonly found in soups, sauces, marinades, and dressings, particularly those with an Asian or ethnic flavor profile.

Soybean paste is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein and various micronutrients. Like other fermented foods, it contains probiotics which may benefit gut health. International bodies like JECFA have evaluated soybean paste and its components. Evidence regarding the health effects of soy consumption is mixed, with some studies suggesting benefits and others raising concerns, particularly for specific populations.