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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Photograph of Shoyuzuke.

Shoyuzuke

Foods steeped in soy sauce, a salty fermented seasoning liquid that transfers salt and fermentation products into them; shoyuzuke uses a transformed liquid medium rather than a fresh brine.

Japan · Traditional method
· Condiments
A small assortment of sliced daikon, cucumber and aubergine miso-zuke on a plain ivory plate; one visual example of the broader method.

Miso-zuke

Foods embedded in salty fermented miso paste, which transfers salt and fermentation products into them; misozuke uses an already transformed medium rather than a fresh vegetable brine.

Japan · Traditional method
· Condiments