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
Filtered to

Recipes

10 recipes

Newest first
50 per page
Illustrative close-up of a coarse pounded fermented soybean base for tungrymbai; exact appearance varies and this is not a photograph of the documented village batch.

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.

Meghalaya · Traditional method
· Legumes and seeds
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
Cambodian Sieng: whole golden-brown fermented soybeans preserved in light salt brine.

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.

Cambodia · Traditional method
· Legumes and seeds
Illustrative semisolid Indonesian tauco with softened soybeans; not a verified photograph of a specific regional batch.
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.

Indonesia · Traditional method
· Legumes and seeds
Illustrative finished Ugba: thin, irregular brown African oil-bean strips in a pale bowl; visual interpretation of the documented form, not a photograph of a specific batch.
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.

Nsukka, Enugu State · Traditional method
· Legumes and seeds
Illustrative serving of soft whole pale-brown fermented soybeans representing Apatani Peruyaan, shown in a plain ceramic bowl; exact batch appearance is not documented.

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.

Ziro Valley · Traditional method
· Legumes and seeds
Illustrative deep-brown, coarse pe poke soybean wafers on a pale plate, one piece broken to show the dense interior.

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.

Myanmar · Traditional method
· Legumes and seeds
Dark irregularly molded dried Ogiri-okpei condiment pieces on a pale plate.
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.

Awka, Anambra State, Nigeria · Traditional method
· Legumes and seeds
Plain sticky, soft fermented soybeans arranged in a leaf-lined woven bamboo basket.

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.

Mizoram · Traditional method
· Legumes and seeds
A coarse dark brown axone fermented soybean preparation on a banana leaf.
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.

Nagaland · Traditional method
· Legumes and seeds