On Sun, 03 May 2015 14:47:23 -0600, "W. Lohman" > wrote:

>On 5/3/2015 1:45 PM, JRStern wrote:
>> Does Chinese "black bean" sauce use the same black beans as Mexican
>> black beans, or is the Chinese "black bean" black soybeans?
>
>Great question, I'm thinking the latter.
>
>> Actually I'm just off to the market to see what they offer, premade
>> "black bean sauce" seems to be the way to go.
>>
>> J.
>
>Great stuff, many uses.

I have a local restaurant that has a chicken with spicey garlic black
bean sauce, and I could live on it! Onions, green peppers, tiny bits
of jalapeno. I have no idea if they make the sauce or get it premade
in barrels.

Well, my local Kroger/Ralphs does not have the fermented black beans
or the premade sauce from Kikkoman or anyone else.

http://www.kikkomanusa.com/homecooks...=10512&fam=105

Have to try a local Japanese market, and if that doesn't work have to
dig up a Chinese market. Or sneak into the restaurant's kitchen ...

J.