FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds11Legume, seed and plant-protein ferments9Adjacent and excluded1Koji, mold starters and mold-ripened ferments1
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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