FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds4Garum and fish sauces2Adjacent and excluded1Koji, mold starters and mold-ripened ferments1
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Recipes

4 recipes

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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
A freshly made firm tofu block, one slice and cubes on an ivory plate, with soybeans in a small dish behind it.

Fresh Firm Tofu

Fresh firm tofu is made by coagulating cooked soybean milk, then draining and pressing the curds into a sliceable block. This version follows a published nigari method and traces tofu’s varied, contested history.

China
· 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
Illustrative red oncom cake from pressed soy pulp, with an orange-red Neurospora-colored surface and pale okara interior; generalized image of the published experimental formulation, not a verified batch.
Elevated risk

Red oncom from okara with Neurospora starter

Red oncom is a West Javanese cake fermented from pressed soy pulp with a Neurospora starter, a little tapioca starch and vinegar. It is a different food from black oncom, made on another substrate with another mould.

West Java, Indonesia · Modern method
· Legumes and seeds