FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds4Koji, mold starters and mold-ripened ferments2Legume, seed and plant-protein ferments2
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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
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
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
A small ceramic dish holding wrinkled dark brown-black finished Mucor-type douchi beans on a wooden surface.

Mucor-type douchi

A Chinese fermented soybean condiment from Chongqing and Sichuan, made by growing Mucor-type mould on cooked beans, then salting and maturing them into dark, savoury, soft beans with a concentrated aroma.

China · Traditional method
· Legumes and seeds