Natto, a popular food in Japan, is traditionally matched with chopped green onions, soy sauce, mustard and raw eggs. Steamed soybeans, wrapped and fermented in rice straw, undergo a magical change that produces glutamic acid, which is also a source of natto’s tastiness.

Japanese natto originates from Douchi (fermented and salted black soybean), an important seasoning with its origins in China. In Cantonese Cuisine, Douchi, with its special flavor works well with a variety of dishes. Steamed fish and spare ribs with Douchi are both classic Cantonese dishes.

Guangdong's unique natural environment creates Douchi’s distinct taste. Yangjiang’s Douchi has been recognised as one of Guangdong’s intangible cultural heritage items. Black beans are fermented in the local monsoon climate, abundant sunlight, enjoying the temperature and moisture of the coastal area.

30 days of fermentation enables black beans to develop a special taste matching dishes of Chinese and Japanese cuisine well, as it’s perfectly paired with seafood, spare ribs, steamed fish and Indian lettuce.

Script | Zheng Jielin Xu Lei

Filming | Zheng Jielin

Video editing | Zhou Xinyu, Zhang Di, Yao Jiashuo (Intern)

Planning | Cai Huafeng, Zheng Jielin

Operation | Zhou Renguo, Ma Hua

English version | Jason (intern), Huang Yanting (intern)

English editor | Keane, Hannah, Jerry