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Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds9

Legume, seed and plant-protein ferments6

Koji, mold starters and mold-ripened ferments2

Not yet classified1

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Recipes

2 recipes

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

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