Ingredients A–ZSeasoningsChecked 2026-09-30
Chinese seasonings (doubanjiang, tianmianjiang, douchi) 豆板醤・甜麺醤・豆鼓など（中国の調味料）
Food ingredientUsed in 1 product on this site
Seasonings used in Chinese dishes such as twice-cooked pork (回鍋肉) and mapo tofu (麻婆豆腐). The Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement) describe “豆板醤” (doubanjiang) as a “唐辛子味噌” (chili miso) made by salting and fermenting broad bean koji, then adding chili miso and the like and aging it, and “甜麺醤” (tianmianjiang) as a sweet “中華甘みそ” (Chinese sweet miso) brewed by adding koji to wheat flour and salt. “豆鼓” (douchi) is a food made by fermenting beans.
How it appears on labels
| On the label (Japanese) | Meaning |
|---|---|
| 豆板醤 | doubanjiang |
| トウバンジャン | doubanjiang (written in katakana, トウバンジャン) |
| 甜麺醤 | tianmianjiang |
| テンメンジャン | tianmianjiang (written in katakana, テンメンジャン) |
| 豆鼓 | douchi (fermented beans) |
| トウチ | douchi (written in katakana, トウチ) |
| 辣醤 | lajiang (辣醤) |
Labeling rules
- The Food Labeling Standards have no definition or naming rule for doubanjiang, tianmianjiang, douchi, or lajiang (their names do not appear in Appended Table 3 or Appended Table 4).
- When a processed food's ingredient list says only “豆板醤” or “甜麺醤”, it is a compound ingredient made from several ingredients, with the contents in parentheses omitted. The contents in parentheses may be omitted when the compound ingredient is less than 5% of the whole product, or when the contents are clear from the name (Food Labeling Standards, Article 3; the Consumer Affairs Agency's Q&A on the Food Labeling Standards). In that case, the label does not tell you what is in it, such as whether it uses broad beans or soybeans.
- Even when the contents are omitted, ingredients that are subject to allergen labeling (wheat, soybeans, etc.) must still be written (following the approach of Q&A E-20).
Good to know
- In the Standard Tables, “トウバンジャン” (doubanjiang) is in the group of pungent seasonings (辛味調味料類) and has 17.8 g of salt equivalent per 100 g, and “テンメンジャン” (tianmianjiang) is in the group of seasoning sauces (調味ソース類) and has 7.3 g. The tianmianjiang description says that when soybeans are the raw material, sugar is added to make the product. “豆鼓” (douchi) and “辣醤” (lajiang) are not in the Tables (douchi appears only as a seasoning named in the description of mapo tofu).
- China's National Food Safety Standard GB 2761-2017 (maximum levels of mycotoxins in foods) puts douchi (豆豉) in the category of fermented bean products, together with fermented tofu (腐乳) and natto. The same standard sets the limit for aflatoxin B1 in brewed jiang (酿造酱, brewed sauces) at 5.0 µg or less per kg. The article on doubanjiang explains this in more detail.
- Among the products on this site, the organic toubanjan (有機トウバンジャン, Kaze to Hikari, made in Taiwan) starts its ingredient list with organic sugar, followed by organic chili, organic soybeans, and organic wheat. Broad beans are not listed. Even under the same name, doubanjiang, the ingredients differ by product.
- The sauce mix for twice-cooked pork (回鍋肉用の合わせ調味料, Ajinomoto Cook Do) lists “豆鼓”, “甜麺醤”, “豆板醤”, and “辣醤” in its ingredients, none with contents in parentheses. The label does not say what “辣醤” is made from.
Food composition data
| Doubanjiang and tianmianjiang (per 100 g) | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Salt equivalent (g) |
|---|---|---|---|---|---|
| Doubanjiang (トウバンジャン)Food No. 17004 | 49 | 2.0 | 2.3 | 7.9 | 17.8 |
| Tianmianjiang (テンメンジャン)Food No. 17106 | 249 | 8.5 | 7.7 | 38.1 | 7.3 |
| Rice miso, red dry miso (for comparison)Food No. 17046 | 178 | 13.1 | 5.5 | 21.1 | 13 |
Per 100 g of the edible portion. Source: MEXT, Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement).
Products on this site that contain it
| Product | As written on the label |
|---|---|
| 「Cook Do®」回鍋肉用 90g味の素 | 豆鼓 |
| 「Cook Do®」回鍋肉用 90g味の素 | 甜麺醤（タイ製造等） |
| 「Cook Do®」回鍋肉用 90g味の素 | 豆板醤（タイ製造等） |
| 「Cook Do®」回鍋肉用 90g味の素 | 辣醤 |
Product pages are in Japanese for now; each one reads every ingredient on the label.
Related pages
- Article: Doubanjiang (standards for Pixian doubanjiang, differences from tianmianjiang, salt content, and mycotoxins)
- Product: Organic toubanjan (Kaze to Hikari), ingredients
- Ingredient: Miso
- Ingredient: Soybeans
- Ingredient: Compound ingredients (chutney, curry paste, seasoning powders, etc.)
- Ingredient: Sake and wine (Shaoxing wine, laojiu)
- Products on this site: Asian seasonings
Sources
- Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) — e-Gov Japanese Law Search
- Q&A on the Food Labeling Standards (revised March 28, 2025) — Consumer Affairs Agency
- Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement) — MEXT
- China National Food Safety Standard GB 2761-2017: maximum levels of mycotoxins in foods — Foodmate database
Sources are in Japanese unless noted otherwise. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in standards of public bodies and industry associations. It does not judge whether an ingredient or product is good or bad. If you have a food allergy, always check the label on the package.