Fermented bean paste is a traditional condiment made from soybeans or other legumes that have been fermented with specific molds, yeasts, and bacteria. This process enhances the flavor and nutritional value of the beans, resulting in a thick, savory paste. It is commonly used in various cuisines, particularly in Asian dishes, to add depth and umami. There are different types of fermented bean paste, such as miso in Japan and doubanjiang in China. Each variety has its unique taste and uses, ranging from soups and marinades to stir-fries and sauces. Fermented bean paste is rich in protein and beneficial probiotics, making it a popular choice for both flavor and health.