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Tauco or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese and Chinese Indonesian cuisine. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine.

Printed encyclopedias and other books with definitions for Tauco

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Google previewThe Genus Aspergillus (2013)

From Taxonomy and Genetics to Industrial Application by Keith A. Powell, Annabel Renwick, John F. Peberdy

Tauco is a sweet and savory paste-like soybean condiment produced in Indonesia. Some producers use A. oryzae for the koji whereas others use Rhizopus spp. originating from tempe, ...

Google previewMicrobiology of Fermented Foods (2012)

by Brian J.B. Wood

Tauco is a slurry containing 10% protein and sold in glass bottles, thus differing from Japanese miso, which is a paste containing 25% protein. In the above countries, the chemical acid hydrolysate of soybeans and the semi-chemical or shinshiki soy sauce are also popular, but the exact amount produced is not known. However, the soy sauce in Peking and Shanghai nowadays is different from the above and is prepared as follows: the koji is prepared by a usual method on a big ...

Google previewFood, Diversity, Vulnerability and Social Change (2010)

Research Findings from Insular Southeast Asia by Anke Niehof

Tauco is another fermented soybean product traditionally produced in Indonesia, especially in West Java. There are two stages in the fermentation process: first, it is fermented like tempe; second, salt (bacterial) fermentation. Tauco is a semi- liquid product and is used as a flavouring agent in cooking tofu and meat. Like tauco, soy sauce is also produced by using two stages offermentation, but in soy sauce production the fermented beans are pressed and only the filtrate is used, while ...

Google previewHandbook of Applied Mycology (1991)

Volume 3: Foods and Feeds by Arora

Tauco is a slurry containing 10% protein and sold in glass bottles, whereas Japanese miso is a paste containing 25% protein [47], B. Doubanjiang ( Toupanchiang) Doubanjiang is very popular in Central China; particularly in Sichuan sheng and in the basin of the Zhujiang (Pearl) River. Soybeans and broad beans are used for doubanjiang production. In some instances, spices such as chili, pepper, fennel, etc. also are added. Broad beans are washed, soaked in water for one day, ...

Google previewEncyclopedia of Food Microbiology (2014)

by Carl A. Batt

Biotransformation of Bland Foods Biological transformation of bland vegetable protein into meatflavored sauces and pastes by mold fermentation is common in Japanese miso and shoyu, Korean doenjang, Chinese soy sauce, and Indonesian tauco.

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Toge Goreng with Bumbu Tauco

Photo credit: .angels.

Scrabble value of T1A1U1C3O1

The value of this 5-letter word is 7 points, but it's not an accepted word in the Official Scrabble Players Dictionary.

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