FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds12Adjacent and excluded9Grain and starch ferments1Legume, seed and plant-protein ferments1Not yet classified1
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Recipes

9 recipes

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A bowl of glossy cocoa hazelnut spread made from roasted hazelnuts, cane sugar and cocoa, with roasted hazelnuts nearby.

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.

Modern adaptation
Legumes and seeds
Photograph of Tahini (sesame paste).

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.

Modern adaptation
Legumes and seeds
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
Smooth peanut butter in a ceramic bowl beside roasted peanuts and a butter knife.

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.

United States
Legumes and seeds
Three compact sunflower-seed meal balls from the modern adaptation, one split open beside toasted shelled kernels.

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.

North Dakota
· 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