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

7 recipes

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A small cube of red-pink Okinawan tofuyo, its creamy interior visible beneath glossy red-koji sauce, served in a handmade ceramic saucer with a wooden pick.

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.

Okinawa Prefecture · Traditional method
· Legumes and seeds
Finished black oncom, a compact gray-brown peanut-cake ferment, shown whole and cut on a banana leaf.
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.

West Java, Indonesia · Traditional method
· Legumes and seeds
A small ceramic dish holding wrinkled dark brown-black finished Mucor-type douchi beans on a wooden surface.

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.

China · Traditional method
· Legumes and seeds
Fresh granular Japanese mame-koji: individual pale soybean grains with fine cream-white koji growth in a shallow cedar tray.

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.

Japan · Traditional method
· Legumes and seeds
Plain, firm soybean tempeh cake with whole split soybeans evenly bound by white mycelium, served on a pale ceramic plate.
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.

Java · Modern adaptation
· Legumes and seeds
Illustrative red oncom cake from pressed soy pulp, with an orange-red Neurospora-colored surface and pale okara interior; generalized image of the published experimental formulation, not a verified batch.
Elevated risk

Red oncom from okara with Neurospora starter

Red oncom is a West Javanese cake fermented from pressed soy pulp with a Neurospora starter, a little tapioca starch and vinegar. It is a different food from black oncom, made on another substrate with another mould.

West Java, Indonesia · Modern method
· Legumes and seeds
Finished douchi, dark wrinkled fermented soybeans in a shallow charcoal ceramic bowl.
High risk

Low-salt Aspergillus douchi

This controlled study protocol makes Aspergillus koji from soybeans and then ferments it with 4% salt. It uses a 150 g jar batch and a defined moisture target; the research method is not a validated home process.

China · Modern method
· Legumes and seeds