Bhutanese Organic Soya Bean Ezay (200g)

Traditional chili paste incorporating “Keeneyma” (fermented black soybeans) for intense umami depth and signature heat.

Soya Bean Ezay with Keeneyma (fermented black soybeans)

For generations, the families living in the foothills of southern and eastern Bhutan have preserved a secret that adds profound depth to their meals. They ferment black soybeans using a natural process, transforming them into Keeneyma. This traditional ingredient is the soul of our Soya Bean Ezay.

Keeneyma is the Bhutanese cousin to Japan’s natto, Korea’s chungkok-jang, and Thailand’s thua-nao. The cooked soybeans are allowed to ferment, developing a sticky texture and a powerful, savory umami flavor. We blend this prized fermented soybean with fire-roasted organic chilies, garlic, and Himalayan spices to create a chili paste that is both intensely flavorful and wonderfully complex. The heat of the chilies is balanced by the deep, savory, almost meaty notes of the Keeneyma, resulting in a condiment that is far more than just spicy. It is a protein-rich, probiotic-packed taste of rural Bhutan.

How to enjoy this unique paste in Bangkok:

The Traditional Bhutanese Way: Serve a small spoonful alongside a bowl of steamed Bhutanese Red Rice. The nutty, earthy rice is the perfect canvas for the paste’s powerful flavor. It is also a classic accompaniment to Ema Datshi, the national dish of chilies and cheese.
The Bangkok Twist: Use a spoonful to add an incredible umami depth to a simple vegetable stir-fry. Sauté your greens, then stir in the ezay at the end. It is also a phenomenal secret ingredient for Tom Yum soup, adding a fermented complexity that elevates the broth.
The Modern Way: Mix a little into mayonnaise or yogurt for a spicy, umami-rich dip. Spread it on a sandwich or burger. Use it as a glaze for grilled tofu or chicken. Its bold, savory character also makes it an excellent flavor base for noodle soups or hearty stews.

Made by Tshejor’s Ayzey, a women-led enterprise in Thimphu, this ezay contains no preservatives. It is preserved naturally through fermentation, salt, and the inherent antimicrobial properties of chilies and Sichuan pepper.

Net Weight: 200g

History of Bhutanese Organic Soya Bean Ezay (200g)

Keeneyma is the Bhutanese term for fermented black soybeans, a traditional ingredient prepared by the communities living in the foothills of southern and eastern Bhutan, where the climate is warmer and suitable for soybean cultivation. This indigenous food is produced through a natural solid-substrate fermentation, which, in scientific terms, is very similar to “kinema,” a well-known sticky fermented soybean food of the Eastern Himalayas. The fermentation process is driven by beneficial bacteria, primarily of the Bacillus genus, which work to break down the complex proteins and carbohydrates in the soybean.

Soybeans, known as bhatmas in the Nepali language, have been used to prepare various fermented and non-fermented recipes in the Eastern Himalayan regions of Nepal, India, and Bhutan for centuries. This practice has deep roots in the region’s food heritage.

This particular Soya Bean Ezay is crafted by Tshejor’s Ayzey, a renowned Bhutanese manufacturer based in Thimphu. The company has been creating homemade-style pickles, known as “ezay,” for over two decades, with its inception in the year 2000. Their product “Dalle Keeneyma” (Keeneyma with Dalle chilies) is one of their signature offerings, made with traditional ingredients and innovative recipes, without any preservatives and with less oil than traditional preparations. The company is also known for its social mission, employing eight women who are housewives and supporting students’ school fees through the Loden Foundation.

Nutritional Value of Bhutanese Organic Soya Bean Ezay (200g)

Nutrient

Range

Calories

210

Protein

Fat

12g

Carbohydrates

72g

Fiber

Sodium

780

Dietary Pros:

High in Plant-Based Protein
Contains Natural Probiotics from fermentation
No Artificial Preservatives
Vegetarian
Gluten-Free

Health & Lifestyle Benefits:

Protein-Rich: The fermented soybeans provide a significant amount of plant-based protein, making this ezay a nutritious addition to vegetarian meals.
Probiotic Support: The natural fermentation process introduces beneficial bacteria, which can support a healthy gut microbiome. The dominant bacteria in fermented soy foods like kinema are from the Bacillus genus, which is known to produce beneficial enzymes and metabolites.
Enhanced Nutritional Bioavailability: Fermentation helps break down complex proteins and carbohydrates, making the nutrients in the soybeans easier for the body to digest and absorb. It also naturally increases the content of certain vitamins and bioactive compounds.
Metabolism Boost: The capsaicin from the fire-roasted organic chilies can help boost metabolism and promote circulation.
Complex Flavor, Small Quantity: The intense umami and spicy flavor of this ezay means a little goes a long way. It is a low-calorie way to add massive depth and satisfaction to any dish.
Empowers Women Entrepreneurs: By purchasing this product, you directly support Tshejor’s Ayzey, a women-led enterprise in Bhutan that employs local women and supports community education through the Loden Foundation.

How to make Bhutanese Organic Soya Bean Ezay (200g)?

Soya Bean Ezay is a ready-to-eat condiment. Here are three delicious ways to incorporate it into your cooking.

Ezay Fried Rice: Prepare cold, cooked rice (preferably Bhutanese Red Rice). In a wok or large pan, heat a little oil and stir-fry your choice of vegetables (onions, carrots, peas, bell peppers) until tender. Push the vegetables to the side and scramble an egg in the pan. Add the cooked rice and 1-2 teaspoons of Soya Bean Ezay. Stir-fry for 2-3 minutes until the rice is well-coated and hot. The ezay adds an incredible umami depth and spicy kick to a simple fried rice.
Spicy Keeneyma Noodle Soup: Prepare a light broth using vegetable or chicken stock. Add cooked noodles, some leafy greens, and a few slices of mushroom or tofu. Off the heat, stir in 1-2 teaspoons of Soya Bean Ezay per bowl. The fermented soybean paste melts into the broth, giving it a rich, savory, and complex flavor. Garnish with fresh coriander and a squeeze of lime.
Ezay-Glazed Stir-Fried Tofu or Paneer: Cut firm tofu or paneer into cubes. Pan-fry in a little oil until golden brown and crispy. In a small bowl, mix 2 tablespoons of Soya Bean Ezay with 1 tablespoon of soy sauce, 1 teaspoon of honey, and a splash of water. Add this glaze to the pan and toss to coat the tofu or paneer. Cook for 1-2 minutes until the glaze thickens and caramelizes. Serve as an appetizer or a side dish with rice.