Elevated risk
Sufu (fermented bean curd)
Sufu, or furu, is Chinese fermented tofu: bean curd is salted and ripened, often after a mould stage, into a soft, creamy, intensely savoury condiment.
Recipes
1504 records with their sources, across 11 categories.
All condiments73
Fermented, enzyme-ripened and mixed seasonings55
Adjacent and excluded3
Fermented fruit and fruit-derived foods3
Fruit preserves3
Legume, seed and plant-protein ferments3
Koji, mold starters and mold-ripened ferments2
Vegetable lactic2
Acid and oil pickles1
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings55Adjacent and excluded3Fermented fruit and fruit-derived foods3Fruit preserves3Legume, seed and plant-protein ferments3Koji, mold starters and mold-ripened ferments2Vegetable lactic2Acid and oil pickles1Garum and fish sauces1Filtered to
Recipes
Elevated risk
Shio koji, rice-koji salt seasoning
A Japanese seasoning of rice koji, salt and water, left at room temperature until the koji's enzymes and its microbes turn it into a savoury, salty paste for marinades and dressings.