豆板醤(とうばんじゃん)

とうばんじゃん
noun
doubanjiang; chili bean paste
food
1. doubanjiang; chili bean paste
A spicy fermented paste made from broad beans, chili peppers, and salt. A fundamental seasoning in Sichuan cuisine, widely used in Japanese cooking for mapo tofu, stir-fries, and other Chinese-style dishes.
豆板醤(とうばんじゃん)を加(くわ)える。
Add the chili bean paste.
麻婆豆腐(まーぼーどうふ)には豆板醤(とうばんじゃん)が欠(か)かせない。
Chili bean paste is essential for mapo tofu.
辛(から)さを調整(ちょうせい)したいときは、豆板醤(とうばんじゃん)の量(りょう)を増(ふ)やしたり減(へ)らしたりする。
When you want to adjust the spiciness, increase or decrease the amount of chili bean paste.

A Chinese-origin condiment (from Sichuan province) that has become a staple in Japanese kitchens, especially for Chinese-style cooking. The reading とうばんじゃん follows the Chinese pronunciation. Available at any Japanese supermarket.

Common collocations

Related words

  • 甜麺醤(てんめんじゃん): sweet bean paste — another Chinese seasoning, sweeter and not spicy
  • 豆鼓醤(とうちじゃん): black bean paste — fermented black soybean paste
  • コチュジャン: gochujang — Korean chili paste, sweeter and less salty
  • 味噌(みそ): miso — Japanese fermented soybean paste

Related Words

Related: 味噌(みそ) (miso)
general
Added 2026.3.31 7:18 · Revised 2026.9.9 0:23
20500/20947_toubanjan