Tauco
Bottle of tauco on display in Indonesian supermarket |
| Origin |
| Place of origin |
Indonesia |
| Region or state |
Nationwide |
| Creator(s) |
Chinese Indonesian cuisine |
| Details |
| Course |
Cooking sauce |
| Main ingredient(s) |
Fermented soy |
| Variations |
Closely related to Douchi |
Tauco (Chinese: 豆醬; pinyin: dòujiàng; Pe̍h-ōe-jī: tāu-chiùⁿ), is a paste made from preserved fermented yellow soybeans in Chinese Indonesian cuisine. The name comes from the pronunciation in the Hokkien dialect and it is originated from China. The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine.
The sauce is often used as condiment and flavouring for stir fried dishes such as tahu tauco (tofu in tauco sauce), kakap tahu tausi (red snapper with tofu in soybean sauce), or in soup such as swikee oh (frog legs in tauco soup) and pie oh (softshell turtle in tauco soup). Today the major production center of tauco in Indonesia is in Cianjur, West Java.
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