FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds16Legume, seed and plant-protein ferments10Koji, mold starters and mold-ripened ferments4Adjacent and excluded2
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Recipes

4 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