FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds56Legume, 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 foods1
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Recipes

6 recipes

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Photograph of Yuba (soy milk skin).

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.

Kyoto, Japan · Traditional method
· Legumes and seeds
Korean duyu, a freshly blended unstrained soy drink made with cooked soybeans, cold water, toasted sesame and salt.

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.

Korea · Modern adaptation
· Legumes and seeds
Dry porous kōya-dōfu blocks on a woven tray in a quiet winter setting.

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.

Japan
Legumes and seeds
Dry porous kōri-dōfu blocks, some paired with fine igusa rush cord, on a charcoal plate.

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.

Iwadeyama, Ōsaki, Miyagi · Traditional method
Legumes and seeds
A hydrated, porous block of firm tofu after home freezing and thawing, shown with its cut face; not dried kōri-dōfu.

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.

Modern adaptation
· Legumes and seeds
A freshly made firm tofu block, one slice and cubes on an ivory plate, with soybeans in a small dish behind it.

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.

China
· Legumes and seeds