These soybeans, partially decomposed by means of a special mold, then dried and sometimes salted, predate soy sauce. Black beans have a pleasing winy flavor and when used properly are a wonderful complement to seafood and meats. Rinsing black beans is unnecessary. When buying the salted kind, simply take their saltiness into account when adding other seasonings. Depending on the dish, black beans should be chopped lightly or crushed a little with the side of a cleaver to release their flavor, then tossed with a tablespoon or two of Shaoshing wine or dry sherry, and chopped garlic and ginger if the dish calls for them, and set aside until ready to use.
Fermented black beans, often flavored with bits of ginger and sometimes orange peel, are usually sold in 8-ounce packages. After the package is opened, they should be transferred to a covered jar and stored away from light and heat. They will keep indefinitely.
