FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds31Legume, seed and plant-protein ferments21Koji, mold starters and mold-ripened ferments5Adjacent and excluded2Garum and fish sauces2Smoked salted and dried foods1
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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
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