Tao Chiao (Tao Jiao)

[Kanga Japan]

Is TAO JIAO (เต้าเจี้ยว - fermented soy bean paste/sauce) the same as TAO JIAO NAM (เต้าเจี้ยวน้ำ)?

 

Also, what is TAO JIAO KHAO (เต้าเจี้ยวขาว)?  Perhaps white soy bean paste?

 

Thank you for your help.

[Pla shado]

น้ำ (nam) typically indicates a liquid but my wife tells me that as far as she knows there is no difference between เต้าเจี้ยว and  เต้าเจี้ยวน้ำ.  Effectively, she says, they don't have a term like เต้าเจี้ยวแห้ง TAO JAIO Hang (dry) to distinguish between the types of sauce so they don't use the word น้ำ either.

 

I asked her about เต้าเจี้ยวขาว and she says yes it probably means white soy bean paste but she simply uses the yellow soybean paste for everything.

 

Not a very definitive answer to your question but even the Thai wife is unsure of the usage. 

[Kanga Japan]

Dear Pla shado,

 

Thank you for your information.  You have been busy today.

 

I think I will remove TAO JIAO NAM from my list.  Having it in there is just confusing.

 

By the way, is there in fact a white soy bean paste/sauce?

 

Thanks for your help.

[Pla shado]

 

By the way, is there in fact a white soy bean paste/sauce?

 

The Thai word for soy bean (ถั่วเหลือง) "thua leuang" translates literally to yellow bean.  My wife says that maybe the Chinese have a white soy bean that they use but in Thailand she only knows of the yellow one. 

[Kanga Japan]

Thanks Pla shado,

 

I think I will leave that out of my list also, because it is based on Thai ingredients and if it is not Thai and not often used in Thai cooking, it is not really that necessary.

 

I appreciate your help.