Taosi is salty fermented beans commonly used in food preparation or as condiment of Filipino dishes.
- Rice bran
- Wheat flour
- Aspergillus oryzae (mold)
- Cooking container
- Jar for fermentation
- Shallow bamboo basket (bistay)
- The soybeans are washed in several changes of tap water and are soaked overnight. The soaked beans are washed and the water is drained out.
- The beans are cooked by boiling in a suitable container until they are tender enough that they can easily be pressed between fingers.
- The boiled beans are transferred into a shallow basket or (bistay) to drain the excess water and then subsequently cooled.
- Beans are dried for 30 minutes under the sun or for one hour in the shade.
- Cooked dried beans are coated with roasted wheat flour.
- One teaspoon of a 3-day old rice bran culture of yellow-greenish mold known as aspergillus oryzae is introduced to the beans as seed. The mixture is mixed thoroughly.
- The seeded are spread to a thickness of about 1-2 inches thick. Then cover with either cheesecloth or clean Manila paper and allow to stand for 3-4 days in a clean place till it is profusely covered with the mold growth.
- The beans with molds are transferred into a jar containing salt solution and covered.