FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds11Legume, seed and plant-protein ferments9Adjacent and excluded1Koji, mold starters and mold-ripened ferments1
Filtered to

Recipes

11 recipes

Newest first
50 per page
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
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
Illustrative Northern Thai thua nao khaep: a small stack of flat, dry brown fermented-soybean discs, one tilted upright to show its thin profile; visual interpretation, not a verified batch.

Thua nao (dried)

Northern Thai fermented soybean shaped while still soft into flat cakes and dried, so the bacterial soybean ferment becomes a durable, shelf-stable seasoning reserve.

Northern Thailand
· Legumes and seeds
Dry porous kōya-dōfu blocks on a woven tray in a quiet winter setting.

Koya-dofu (freeze-dried tofu)

Tofu frozen, thawed, pressed and dried into a porous, durable soybean food; Japanese sources trace the tradition to the late Kamakura period.

Japan
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
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 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
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
Dark brown dried thua nao discs made from black soybeans, stacked on a plain white plate.
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.

Chiang Mai Province, Thailand · Modern method
· Legumes and seeds
Kinema’s sticky split soybeans arranged in a leaf-lined woven basket, with dry soybeans and a separate dish of wood ash.
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.

Eastern Nepal · Modern method
· Legumes and seeds