Tungrymbai
A Khasi and Jaintia fermented soybean food from Meghalaya: cooked beans ferment naturally in leaf-lined baskets above a fire, giving a sticky, pungent, savoury mass.
Recipes
1504 records with their sources, across 11 categories.
All legumes and seeds31
Legume, seed and plant-protein ferments21
Koji, mold starters and mold-ripened ferments5
Adjacent and excluded2
Garum and fish sauces2
Smoked salted and dried foods1
Legume, seed and plant-protein ferments21Koji, mold starters and mold-ripened ferments5Adjacent and excluded2Garum and fish sauces2Smoked salted and dried foods1Filtered to
Recipes
Elevated risk
Rice-koji soybean miso
A traditional Japanese fermented paste made by mixing cooked soybeans with rice koji and salt. This guide details the ratio, the long enzymatic breakdown, and the months-long maturation required for depth.
Sieng
A Cambodian fermented soybean food in which cooked beans ferment into a sticky alkaline mass, then are preserved and matured in salt brine, sometimes sweetened with sugar.
Shiokara natto (hama natto, tera natto)
A Japanese family of salted, dark, non-stringy natto made from whole soybeans, roasted grain and salt water, with names such as hama-natto, Daitokuji-natto and tera-natto. Not the sticky Bacillus natto.
Elevated risk
Natto
Natto is a Japanese fermented soybean food with a sticky coat and long strings, made by steaming soybeans and inoculating them with a natto Bacillus starter, then keeping them warm.
Elevated risk
Tauco, Indonesian two-stage soybean paste
An Indonesian savoury soybean paste built in two stages: cooked beans and roasted flour carry a mould fermentation, then mature in salt brine into a thick, salty seasoning.
High risk
Ugba, Nigerian fermented African oil bean
Sliced cotyledons of the African oil bean, boiled soft and fermented in banana-leaf parcels into the sharply savoury Nigerian condiment and salad ingredient known as ukpaka.
Bacterial-type douchi
A Chinese fermented soybean condiment in which Bacillus-led bacteria, not moulds, drive the fermentation. Documented in Zunyi, Guizhou, and kept separate from mould-led douchi.
Peruyaan
An Apatani fermented soybean food from the Ziro Valley of Arunachal Pradesh: cooked beans are wrapped in ginger leaves and left near the hearth until sticky and savoury, then eaten with rice or as a chilli-seasoned chutney.
Pe poke
A Myanmar soybean ferment in which cooked beans turn sticky through alkaline bacterial fermentation, then are eaten fresh or seasoned, flattened and sun-dried into savoury wafers.
Elevated risk
Natto with half-pack starter in a yogurt maker
Pressure-steamed soybeans are mixed with half a retail natto pack, held in a yogurt maker, and chilled; the creator reports a yield of about 300 g.
Elevated risk
Natto with frozen retail starter
This video account makes natto from soybeans using frozen retail natto as a starter and a yogurt maker. It reports one home batch but leaves the starter mass, soak-water temperature, cooling controls and storage after chilling unstated.
High risk
Natto with a documented Bacillus subtilis starter
Steamed soybeans fermented by a named strain of Bacillus subtilis into Japan’s sticky, strongly savoury whole-bean food, bound by the thread-forming polymer the bacteria secrete.
Elevated risk
Natto with retail starter and an oven-light incubator
A 250 g soybean batch uses one of nine retail-natto portions and a towel-wrapped oven-light setup; the thermometer location and starter-pack mass are unknown.
Elevated risk
Natto with liquid starter in a foam box
Liquid natto starter is mixed through pressure-cooked soybeans and incubated in a warmed foam box; the creator gives no incubation temperature.
High risk
Ogiri-okpei from Prosopis seeds
Ogiri-okpei is a Nigerian condiment of cooked Prosopis africana cotyledons left to ferment spontaneously in leaf-lined containers, then ground and dried.
Bekang / Bekang-um
A Mizo alkaline soybean ferment made by holding cooked beans in leaf-lined containers, sometimes with wood ash, until they turn sticky, soft and pungent; eaten fresh or used as a seasoning.
High risk
Axone
Soybeans boiled soft and fermented in a leaf-lined basket by the hearth, then in many Naga households pounded, wrapped in leaves and fermented again into a dark, pungent seasoning paste.
High risk
Black soybean thua nao with Bacillus subtilis
Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.
Elevated risk
Rice-koji doenjang from a controlled study
A Korean fermented soybean paste built on rice koji instead of traditional meju blocks, matured warm for thirty days with salt holding the water activity down.
High risk
Kinema with firewood ash
A sticky fermented soybean food of the eastern Himalaya, made here with a measured addition of firewood ash as an alkaline aid to the bacteria that drive it.