FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments382Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1
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Recipes

11 recipes

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A small bowl of soy–black-vinegar dip with ginger sits beside two steamed dumplings.
Elevated risk

Soy–black-vinegar dumpling dip

An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.

China · Modern method
· Condiments
Toyomansi-style Filipino dip of soy sauce and calamansi with sliced chilli, shown with whole calamansi as ingredient context; no garlic or onion.

Toyomansi-style soy-calamansi dip

Toyomansi is a Filipino table dip of soy sauce and calamansi juice, served with grilled or fried foods; this version adds sliced chilli and optional sugar.

Philippines · Modern adaptation
· Condiments
Photograph of Saishikomi shoyu.

Saishikomi shoyu

Saishikomi shoyu is a double-brewed soy sauce: a second moromi is made with a finished soy sauce in place of salt water, which makes a dark, concentrated sauce with softer salt.

Yamaguchi and San'in through Kyushu
Condiments
Pale amber usukuchi shoyu in a white ceramic dish, poured from a small vessel, with dry soybeans, wheat berries and salt in separate dishes.

Usukuchi shoyu

Usukuchi is Japan's light-coloured soy sauce, a Kansai style identified by its pale colour rather than by lower salt, with the colour set by production choices made during brewing.

Kansai
Condiments
A bowl of clear pale-amber hon-mirin beside glutinous rice, rice koji and a clear glass carafe.

Mirin

Hon-mirin is a Japanese rice seasoning made by saccharifying glutinous rice with rice koji in shochu, then pressing and usually heating the mash.

Japan
Condiments
Two plain bowls of Chinese soy sauce, one amber and one deep reddish-brown, with cooked soybeans and roasted cracked wheat beside them.

Jiangyou (Chinese soy sauce)

Jiangyou is the Chinese soy sauce family, an umbrella term for light, dark and seasoned sauces made by two main process families: high-salt liquid-state and low-salt solid-state brewing.

China
Condiments
Illustrative quick yuzu ponzu in a ceramic dipping dish, garnished with yuzu zest; the exact recipe combines yuzu, soy, vinegar, mirin, kombu and bonito.

Quick yuzu ponzu

This quick ponzu combines soy sauce, vinegar, hon mirin, kombu, dried bonito and yuzu juice after a brief boil and a warm extraction; the recipe serves five.

Japan · Modern method
· Condiments
Clear amber mentsuyu noodle dipping sauce in a small glass bowl, with dried kombu and bonito flakes beside it.

Mentsuyu (noodle dipping sauce)

Mentsuyu seasons Japanese noodles with dashi, soy sauce and mirin. Two home formulas are recorded here: a 2012 light-soy and bonito sauce, and a concentrate diluted 1:2 for dipping or 1:4 for hot soup.

Japan
· Condiments
Photograph of Shoyu-koji.

Shoyu-koji

A Japanese kitchen condiment of rice koji matured in soy sauce until the grains turn soft and sweet. The same name also means the mould-grown soybean and wheat used to brew soy sauce.

Japan · Modern method
· Condiments
Photograph of Koikuchi soy sauce.
Elevated risk

Koikuchi soy sauce

Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.

Japan · Traditional method
· Condiments
Illustrative soy sauce: a small ceramic dish of thin, translucent, deep reddish-brown seasoning.

Soy sauce

Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.

Japan · Traditional method
· Condiments