FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments73Fermented, 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 sauces1
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Recipes

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A glossy deep reddish-brown miso dengaku glaze in a ceramic bowl, with a spoon lifting its thick texture.

Miso dengaku glaze

A sweet-salty Japanese glaze of miso, mirin, sake and sugar, warmed until thick and spread on grilled tofu, eggplant, daikon or konnyaku. Regional versions in Aichi use red miso and dashi.

Aichi Prefecture · Traditional method
· Condiments
A shallow cream ceramic bowl holds finished golden-brown barley miso, its softly moist coarse paste flecked with visible barley grains.

Barley miso (mugi miso)

A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.

Kyushu · Traditional method
· Condiments
Thick brick-red Korean gochujang in an unbranded earthenware jar, with a wooden spoon lifting a scoop; original editorial reconstruction.
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Gochujang with glutinous rice and meju powder

Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.

Sunchang, Jeollabuk-do, South Korea · Traditional method
· Condiments