The black soy bean has a heritage that pre-dates Western civilization. The native soy bean plant was discovered by the Chinese over 2,000 years ago. Its amazing nutritional value and versatility (it produces various beans) were appreciated even in the simplest of rural households. Still today, a common feature of the peasant kitchen is an earthenware crock containing salt-fermented black soy beans. This dish has developed a remarkable following in the Western world, proving that the combination has universal appeal.
