FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds9Legume, seed and plant-protein ferments6Koji, mold starters and mold-ripened ferments2Not yet classified1
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Recipes

6 recipes

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Golden, textured rice-koji soybean miso piled in an ivory ceramic bowl on a warm ivory surface.
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.

Japan · Traditional method
· Legumes and seeds
Photograph of Shiokara natto (hama natto, tera natto).

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.

Japan
· Legumes and seeds
Finished Korean doenjang, a coarse tan-brown fermented soybean paste in a plain earthenware bowl.
High risk

Doenjang

Doenjang (된장) is a Korean fermented soybean paste made by brining meju, separating ganjang, then mashing and aging the solids. This recipe follows one documented Sunchang processing study.

Republic of Korea
· Legumes and seeds
Finished red sufu cubes in glossy brick-red sauce, served in a shallow white porcelain dish
High risk

Red Mucor-ripened sufu

Red sufu is tofu grown with an identified Mucor racemosus mould, salted, seasoned with red pepper and zanthoxylum, then matured under brine for 180 days.

Mouding, Yunnan, China · Modern method
· Legumes and seeds
A pale ceramic dish of dark, whole fermented soybeans representing a documented dried bacterial-type douchi sample.

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.

China
· Legumes and seeds
Finished whole-bean Japanese natto in a shallow ceramic bowl, showing its characteristic sticky strands.
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.

Japan · Modern method
· Legumes and seeds