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.
豆板醤を加える。
Add the chili bean paste.
麻婆豆腐には豆板醤が欠かせない。
Chili bean paste is essential for mapo tofu.
辛さを調整したいときは、豆板醤の量を増やしたり減らしたりする。
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:
- 豆板醤を入れる: to add chili bean paste
- 豆板醤小さじ1: one teaspoon of chili bean paste
- 豆板醤で味付けする: to season with chili bean paste
RELATED TERMS:
- 甜麺醤: sweet bean paste — another Chinese seasoning, sweeter and not spicy
- 豆鼓醤: black bean paste — fermented black soybean paste
- コチュジャン: gochujang — Korean chili paste, sweeter and less salty
- 味噌: miso — Japanese fermented soybean paste