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Amy Kaneko

Chili Bean Paste

Appears in
Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes
Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

  • About

Known as toban djan, this dark red paste contains bits of hot red chili, garlic, and mashed soybeans. Strong-flavored and spicy, it is frequently used in such Chinese-inspired recipes as Mapo Dofu, Ebi no Chiri So-su, and Shohei no Butaniku to Goma Ramen. It is hot, but not incendiary. Taste it before you use it to determine your own tolerance. Look for chili bean paste stocked alongside other Asian sauces in the international food aisle of most supermarkets. If you can’t find it, chili garlic paste or chili garlic sauce can be substituted.

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