Fermented bean paste is a traditional condiment made from fermented soybeans, often combined with grains like rice or wheat. It is a staple in many Asian cuisines, particularly in Chinese, Korean, and Japanese cooking. The fermentation process enhances the flavor, giving it a rich, savory taste that can range from sweet to salty. This paste is used in various dishes, including soups, stews, and marinades, adding depth and umami. Different types of fermented bean paste exist, such as miso in Japan and doenjang in Korea, each with unique flavors and uses in culinary practices.