FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood7Fermented whole fish and seafood7
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Recipes

7 recipes

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AI-generated illustration of a grilled Som-fak serving in banana leaf with rice and fresh accompaniments; visual context only, not a safety endpoint.
High risk

Som-fak

Som-fak is a Thai fermented freshwater-fish cake. JIRCAS records its ingredients, proportions, wrapping and 3–5-day fermentation, but does not validate a safe household process or endpoint.

Thailand
· Fish and seafood
Illustrative fully cooked pla som tilapia serving; the cited video documents an unvalidated fish batch, not this cooked presentation.
High risk

Pla som, tilapia batch

Thai pla som made from tilapia salted, filled with sticky rice and garlic, bagged and held at room temperature for about three to four days.

Thailand
Fish and seafood
A whole grey-white plaa-som fish with rice grains on a plain ceramic plate.

Plaa-som (pla som)

Plaa-som is a Thai sour fish: freshwater fish salted overnight, then mixed with cooked rice and garlic and fermented for about five to seven days at ambient temperature.

Northeast Thailand
Fish and seafood
A serving of Hokkaido izushi layered with small hatahata fish, rice, carrot, daikon and ginger.
High risk

Izushi

Hokkaido izushi layers fish, vegetables, rice and kōji for cold-season lactic fermentation. This MAFF recipe uses small hatahata with a vinegar pretreatment; it is one regional household formula, not a universal izushi method.

Hokkaido · Traditional method
· Fish and seafood
Illustrative serving of Shiga funazushi, sliced Lake Biwa crucian carp with orange roe on a ceramic platter
High risk

Narezushi (funazushi)

A documentary account of funazushi, Shiga’s long-ripened narezushi associated with Lake Biwa and roe-bearing nigorobuna. It preserves regional, historical and cultural context; it is not a household preparation guide.

Shiga Prefecture
Fish and seafood
Illustrative serving of narezushi, fish and rice arranged on a leaf
High risk

Narezushi

A documentary account of Japanese narezushi, a family of salted-fish and rice ferments. This entry preserves the East Kishu (Mie) source’s identity and regional context without providing a household preparation method.

Mie Prefecture · Traditional method
Fish and seafood
Illustrative view of the blended pūhā-and-mussel study preparation in a small screw-cap jar; not a photograph of an actual research batch.

Toroī with pūhā or watercress

Dixon's 2007 thesis records ten toroi study batches, five with puha and five with watercress, each from 2 kg of shell-on green-lipped mussels and about 600 g of greens. Its method is a laboratory one.

Aotearoa New Zealand · Modern method
Fish and seafood