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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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
Kinema, warm-cloth home batch
A home kinema made from overnight-soaked white soybeans, cooked, drained hot, wrapped in cloth and insulated to ferment for about a week.
Okpiye (okpeye)
Okpiye, also written okpeye, is a Nigerian condiment from fermented Prosopis africana seeds; published studies describe laboratory batches, not a validated home method.
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.
Doenjang meju
A cooked soybean brick, shaped and dried, that is fermented as a solid and later brined to make the Korean soy paste doenjang and the soy sauce ganjang.
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.
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.
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.
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.