FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds3Garum and fish sauces2Koji, mold starters and mold-ripened ferments1
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Recipes

3 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
Illustrative dark-brown strained cooked-bean koji garum, shown as a pourable liquid seasoning in a plain glass bowl.
High risk

Cooked-bean koji garum

Cooked-bean koji garum is a dark liquid seasoning made from soft-cooked beans, rice koji, salt and water. A long warm hold lets koji enzymes break down the mash.

Modern method
· Legumes and seeds
Illustrative still life of yellow-pea koji garum as a dark liquid seasoning, with peas and rice koji as ingredient context; exact batch appearance is not documented.
High risk

Yellow-pea koji garum

Yellow-pea koji garum is a dark liquid seasoning made by holding cooked split peas with rice koji, salt and water while the koji enzymes break down the mash.

Modern method
· Legumes and seeds