Taucheo
Hokkien. Pe̍h-ōe-jī: tāu-chiù. English: Salted soy beans. Malay: Taucu / Tauco. Simplified Chinese: 豆酱 or 黄豆酱 Pinyin: dòu jiàng or huáng dòu jiàng.
A fascinatingly heterogenous condiment, a close cousin to miso and Korean doenjang. Clearly descended from Chinese jiàng, tau cheo has taken on a life of its own in Southeast Asia. What all versions have in common is that they’re made from fermented, salted, yellow soy beans, with a high proportion of solids in the final product.
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