A hint of umami from fermented black beans brings out the natural sweetness of this seasonal delicacy. Diwal is collected between 6 am to 10 am only, by the coastal waters in Capiz, Iloilo and Negros Occidental. They are found underwater beneath clay or silt soil, which makes it necessary to clean them well when using in a recipe.
What is tausi?
Tausi (or douchi) are fermented black soybeans, typically used in Chinese cooking. These are usually savory and very salty. It is best to rinse and drain them prior to using in recipes. It is often added to steamed fish, the perfect canvas for umami-rich dishes.
Recipe Tip
- Fermented black beans are very salty, so give them a quick rinse. Don’t soak too long—you’ll wash away the flavor. Lightly crush them after rinsing to release more aroma.
- Make sure to taste while cooking to avoid oversalting. Diwal has a natural brininess to it. and with the tausi being extremely salty, it’s important to limit any other addition of salt.
- You can also use chili oil, in lieu of long green chili.
