This article is within the scope of WikiProject China, a collaborative effort to improve the coverage of China related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.ChinaWikipedia:WikiProject ChinaTemplate:WikiProject ChinaChina-related articles
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
I went through all the bean products listed here and it seems almost all are soybean based. The only one I wasn't clear on was whether ssamjang contained soy or any beans at all, for that matter. In any case, it doesn't make a very strong case for a separate article. Also of note: natto isn't really a paste as the beans aren't ground up; some of the products are listed twice but under different names for different countries. —Tokek (talk) 00:30, 15 April 2008 (UTC)[reply]
Oppose merge - we don't merge Catsup to Tomato sauce or Tomato. Fermented bean pastes do include pastes in which part or none of the beans are pulverized. Badagnani (talk) 00:37, 15 April 2008 (UTC)[reply]
The article titles aren't precisely synonymous with each other, I agree, but the content of these two have potential for overlap, I suppose unlike ketchup and tomato sauce. Most of the products listed over at "Fermented soy products" are also listed here (Fermented bean paste), with the exceptions of Tamari, Tempeh, Pickled tofu, and Stinky tofu. My first concern was that "Fermented bean paste" should really be titled "Fermented soybean paste," judging from content. Now I wonder whether the initial choice of scope for the article and the decision to keep the two articles separate was more of an accident rather than choice. —Tokek (talk) 12:21, 15 April 2008 (UTC)[reply]
I see that the article was moved from being titled "Soybean paste" to "Fermented bean paste" [1] —Tokek (talk) 12:24, 15 April 2008 (UTC)[reply]
Comment - The reason is that some of them include other beans, such as broad beans. Badagnani (talk) 17:21, 15 April 2008 (UTC)[reply]
Comment Well, strawberry ice cream isn't 100% milk only but it's still considered a dairy product, no? Seeing how soy is included in all fermented bean products listed in this article, it seems to suggest that it's an essential ingredient. In fact, you already merged the list in this article to the target article of the proposed merger. [2]. Isn't this article essentially a large subtopic of Fermented soy products? —Tokek (talk) 16:56, 17 April 2008 (UTC)[reply]
Oppose - Although fermented bean pastes is a large subclass of fermented soy products, it is distinct enough to warrant staying as its own article. As well, there are also may fermented soy products beyound just fermented bean pastes. The article should be further developed independently side by side to shown this distinction Sjschen (talk) 02:42, 28 May 2008 (UTC)[reply]
I was looking up black bean paste came across the Zha jiang mian article and that led me here. Black bean isn't soy. --Dara (talk) 00:22, 16 August 2010 (UTC)[reply]
