Doubanjiang is a specialty of Sichuan Province, China. It is also known as "black doubanjiang" and is highly regarded in China as a premium product.
Doubanjiang is originally a type of miso made by fermenting broad beans and aging them with spices, but until now in Japan, the taste of broad beans has not been demanded, and the general perception was that "doubanjiang is spicy." This doubanjiang made in Pi County, Sichuan Province, is made using carefully selected broad beans and is flavored with plenty of "Er Jing Tiao Lajiao," a chili pepper with a unique Sichuan flavor, and is left to sit for more than three years. During that time, every day when the sun comes out, the jars are uncovered and stirred one by one, and when it rains, the jars are covered, and the jars are raised with care as if they were our own children.
The color deepens day by day, and after three years it is finally taken out of the jar and garnished with a dense, concentrated flavor and an appetizing aroma to garnish Sichuan cuisine. (No preservatives, chemical seasonings, or colorings are used.)