Soybean paste is a thick, fermented condiment made primarily from soybeans. It is commonly used in various Asian cuisines, particularly in Korean and Japanese dishes. The paste is rich in umami flavor and can vary in color from light brown to dark brown, depending on the fermentation process and ingredients used. There are different types of soybean paste, such as doenjang in Korea and miso in Japan. Each type has its unique taste and texture, making it suitable for soups, marinades, and sauces. Soybean paste is also a good source of protein and essential nutrients, contributing to a balanced diet.