Tungrymbai
A Khasi and Jaintia fermented soybean food from Meghalaya: cooked beans ferment naturally in leaf-lined baskets above a fire, giving a sticky, pungent, savoury mass.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All legumes and seeds56
Legume, seed and plant-protein ferments31
Adjacent and excluded10
Koji, mold starters and mold-ripened ferments7
Fermented, enzyme-ripened and mixed seasonings2
Garum and fish sauces2
Not yet classified2
Grain and starch ferments1
Smoked salted and dried foods1
Legume, seed and plant-protein ferments31Adjacent and excluded10Koji, mold starters and mold-ripened ferments7Fermented, enzyme-ripened and mixed seasonings2Garum and fish sauces2Not yet classified2Grain and starch ferments1Smoked salted and dried foods1Filtered to
Recipes
Tofuyo
An Okinawan fermented tofu: dried tofu cubes matured in rice koji, awamori and salt, traditionally with red Monascus koji, until the curd turns smooth and intensely savoury.
Elevated risk
Rice-koji soybean miso
A traditional Japanese fermented paste made by mixing cooked soybeans with rice koji and salt. This guide details the ratio, the long enzymatic breakdown, and the months-long maturation required for depth.
Hazelnut paste and gianduja-style spread
Roasted, skinned hazelnuts refined in a stone melanger into a fluid paste, then sweetened and finished with cocoa as a gianduja-style spread.
Tahini (sesame paste)
Toasted sesame seeds ground to a pourable paste, made by two manufacturer routes: a high-speed blender in minutes, or a stone chocolate refiner over three hours.
Sieng
A Cambodian fermented soybean food in which cooked beans ferment into a sticky alkaline mass, then are preserved and matured in salt brine, sometimes sweetened with sugar.
Shiokara natto (hama natto, tera natto)
A Japanese family of salted, dark, non-stringy natto made from whole soybeans, roasted grain and salt water, with names such as hama-natto, Daitokuji-natto and tera-natto. Not the sticky Bacillus natto.
High risk
Cooked-bean koji garum
Cooked-bean koji garum is a dark liquid seasoning made from soft-cooked beans, rice koji, salt and water. A long warm hold lets koji enzymes break down the mash.
Yuba (soy milk skin)
The protein-lipid film that forms on hot soy milk, lifted sheet by sheet from a wide shallow pan; eaten fresh, or dried for later use.
Elevated risk
Three-bean miso
A home miso made from equal parts soybeans, chickpeas and Great Northern beans, cooked and mixed with rice koji and salt, then aged in a crock.
Elevated risk
Kinema, warm-cloth home batch
A home kinema made from overnight-soaked white soybeans, cooked, drained hot, wrapped in cloth and insulated to ferment for about a week.
Wewish (Cahuilla acorn mush)
Wewish is a Cahuilla preparation of finely ground, leached acorn meal cooked with water into a thick mush that can also be cooled and sliced.
Thua nao (dried)
Northern Thai fermented soybean shaped while still soft into flat cakes and dried, so the bacterial soybean ferment becomes a durable, shelf-stable seasoning reserve.
Soy milk (duyu)
A Korean-style soy drink of cooked whole soybeans blended with cold water, sesame and salt and served at once; tofu-making soy milk is a different, filtered milk.
Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Peanut butter
Peanut butter is a paste of ground roasted peanuts, usually with salt. Smooth and granular versions come from the same method, differing in how finely the nuts are ground.
Elevated risk
Ogiri-egusi (fermented melon-seed condiment)
A Nigerian condiment of cooked, fermented melon seeds, wrapped in leaves and held warm for several days, used to thicken and flavour soups and stews.
Okpiye (okpeye)
Okpiye, also written okpeye, is a Nigerian condiment from fermented Prosopis africana seeds; published studies describe laboratory batches, not a validated home method.
High risk
Nététou (Senegalese fermented néré)
Nététou is a Senegalese condiment of fermented African locust bean cotyledons. Casamance accounts describe staged cooking, dehulling and 48–72 hours of fermentation; these are not validated household safety limits.
Elevated risk
Natto
Natto is a Japanese fermented soybean food with a sticky coat and long strings, made by steaming soybeans and inoculating them with a natto Bacillus starter, then keeping them warm.
Mapi' (Hidatsa sunflower-seed balls)
Mapi' are Hidatsa sunflower-seed balls formed from parched meal. This modern, untested kitchen adaptation uses toasted kernels and keeps the historical method distinct.
High risk
Luk niang dong
A cultural account of luk niang dong, a Thai djenkol-bean pickle associated with southern Thailand. Not a recipe or eating recommendation: sources do not establish that pickling controls djenkolism.
Koya-dofu (freeze-dried tofu)
Tofu frozen, thawed, pressed and dried into a porous, durable soybean food; Japanese sources trace the tradition to the late Kamakura period.
Kōri-dōfu (frozen and dried tofu)
Japanese tofu frozen, aged below freezing, thawed and dried to a light sponge that is simmered in dashi; Iwadeyama makes it in winter air.
Elevated risk
Hawaijar
A sticky fermented soybean food of Manipur, made by packing cooked soybeans in leaf-lined bamboo baskets and keeping them warm, related to but distinct from Bekang and Akhone.
Frozen tofu (home freezer)
Drained firm tofu frozen in a home freezer so that ice reshapes the curd into a firmer, spongy, porous block for cooking; not the dried kori-dofu.
Doenjang meju
A cooked soybean brick, shaped and dried, that is fermented as a solid and later brined to make the Korean soy paste doenjang and the soy sauce ganjang.
High risk
Doenjang
Doenjang (된장) is a Korean fermented soybean paste made by brining meju, separating ganjang, then mashing and aging the solids. This recipe follows one documented Sunchang processing study.
Fresh Firm Tofu
Fresh firm tofu is made by coagulating cooked soybean milk, then draining and pressing the curds into a sliceable block. This version follows a published nigari method and traces tofu’s varied, contested history.
High risk
Yellow-pea koji garum
Yellow-pea koji garum is a dark liquid seasoning made by holding cooked split peas with rice koji, salt and water while the koji enzymes break down the mash.
High risk
Black oncom from defatted peanut cake
Black oncom is a mould-fermented cake made from defatted peanut cake, pressed to about 2 cm, steamed and then incubated for a day at ambient temperature.
High risk
Red Mucor-ripened sufu
Red sufu is tofu grown with an identified Mucor racemosus mould, salted, seasoned with red pepper and zanthoxylum, then matured under brine for 180 days.
Elevated risk
Tauco, Indonesian two-stage soybean paste
An Indonesian savoury soybean paste built in two stages: cooked beans and roasted flour carry a mould fermentation, then mature in salt brine into a thick, salty seasoning.
High risk
Ugba, Nigerian fermented African oil bean
Sliced cotyledons of the African oil bean, boiled soft and fermented in banana-leaf parcels into the sharply savoury Nigerian condiment and salad ingredient known as ukpaka.
Bacterial-type douchi
A Chinese fermented soybean condiment in which Bacillus-led bacteria, not moulds, drive the fermentation. Documented in Zunyi, Guizhou, and kept separate from mould-led douchi.
Peruyaan
An Apatani fermented soybean food from the Ziro Valley of Arunachal Pradesh: cooked beans are wrapped in ginger leaves and left near the hearth until sticky and savoury, then eaten with rice or as a chilli-seasoned chutney.
Pe poke
A Myanmar soybean ferment in which cooked beans turn sticky through alkaline bacterial fermentation, then are eaten fresh or seasoned, flattened and sun-dried into savoury wafers.
Elevated risk
Natto with half-pack starter in a yogurt maker
Pressure-steamed soybeans are mixed with half a retail natto pack, held in a yogurt maker, and chilled; the creator reports a yield of about 300 g.
Elevated risk
Natto with frozen retail starter
This video account makes natto from soybeans using frozen retail natto as a starter and a yogurt maker. It reports one home batch but leaves the starter mass, soak-water temperature, cooling controls and storage after chilling unstated.
High risk
Natto with a documented Bacillus subtilis starter
Steamed soybeans fermented by a named strain of Bacillus subtilis into Japan’s sticky, strongly savoury whole-bean food, bound by the thread-forming polymer the bacteria secrete.
Mucor-type douchi
A Chinese fermented soybean condiment from Chongqing and Sichuan, made by growing Mucor-type mould on cooked beans, then salting and maturing them into dark, savoury, soft beans with a concentrated aroma.
Mame-koji
Japanese soybean koji: steamed soybeans, loose or formed into balls, grown over with Aspergillus mould to make the enzymes for mame-miso, tamari and regional soybean condiments.
Elevated risk
Broad-bean mash (modern reconstruction)
Cooked broad beans crushed to a thick paste with garlic and salt, a museum preparation built on the one European pulse that was already old when the Viking Age began.
Elevated risk
Natto with retail starter and an oven-light incubator
A 250 g soybean batch uses one of nine retail-natto portions and a towel-wrapped oven-light setup; the thermometer location and starter-pack mass are unknown.
Elevated risk
Natto with liquid starter in a foam box
Liquid natto starter is mixed through pressure-cooked soybeans and incubated in a warmed foam box; the creator gives no incubation temperature.
High risk
Ogiri-okpei from Prosopis seeds
Ogiri-okpei is a Nigerian condiment of cooked Prosopis africana cotyledons left to ferment spontaneously in leaf-lined containers, then ground and dried.
High risk
Soybean tempeh with a packet starter
A two-cup soybean batch uses one Cultures for Health tempeh starter packet and vinegar. The supplier describes dehulling, a thin vented layer, controlled early incubation and attention to self-heating; it is not a validated home process.
High risk
Natto with a packaged starter
A two-cup soybean batch uses one Cultures for Health Natto Spores packet, a shallow perforated cover, and the supplier’s stated incubation and chilling sequence. The supplier’s instructions are not a validated home process.
Bekang / Bekang-um
A Mizo alkaline soybean ferment made by holding cooked beans in leaf-lined containers, sometimes with wood ash, until they turn sticky, soft and pungent; eaten fresh or used as a seasoning.
High risk
Axone
Soybeans boiled soft and fermented in a leaf-lined basket by the hearth, then in many Naga households pounded, wrapped in leaves and fermented again into a dark, pungent seasoning paste.