"Sqwertz" > wrote in message
...
> Steve Pope > wrote:
>
>> Interesting, because I have seen black beans, soybeans,
>> and broad beans all listed on different jars of Chinese
>> fermented bean sauce.
>
> The first two are the same. Any time you see "black beans" as a
> chinese-based ingredient, it means fermented soybeans. Not the
> haricot beans.
>
> Fermented broad beans are used especially in bean pastes.
> Supposedly they're superior to fermented soybeans - but note that
> both the fermented soybeans and broad beans used in bean pastes are
> fermented VIA a different bacteria and using a different soybean
> than black soy beans. The fermented beans used in bean pastes are
> usually yellow or green soybeans, and are produced more like natto.
> These bean preps are also used as the starter for many soy sauces.
>

Jesus, who gives a ****.