FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments3Fermented, enzyme-ripened and mixed seasonings1Garum and fish sauces1Koji, mold starters and mold-ripened ferments1
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Recipes

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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
Photograph of Sufu (fermented bean curd).
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.

China · Traditional method
Condiments
Photograph of Mushroom garum (koji garum).
High risk

Mushroom garum (koji garum)

Mushroom garum is a savoury, smoked sauce made by crushing mushrooms with salt and rice koji and letting the mixture brew for months, a modern use of the garum method without fish.

Copenhagen · Modern method
· Condiments