Tungrymbai
A Khasi and Jaintia fermented soybean food from Meghalaya: cooked beans ferment naturally in leaf-lined baskets above a fire, giving a sticky, pungent, savoury mass.
Recipes
1504 records with their sources, across 11 categories.
All legumes and seeds16
Legume, seed and plant-protein ferments10
Koji, mold starters and mold-ripened ferments4
Adjacent and excluded2
Legume, seed and plant-protein ferments10Koji, mold starters and mold-ripened ferments4Adjacent and excluded2Filtered to
Recipes
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.
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.
Sieng
A Cambodian fermented soybean food in which cooked beans ferment into a sticky alkaline mass, then are preserved and matured in salt brine, sometimes sweetened with sugar.
Yuba (soy milk skin)
The protein-lipid film that forms on hot soy milk, lifted sheet by sheet from a wide shallow pan; eaten fresh, or dried for later use.
Kōri-dōfu (frozen and dried tofu)
Japanese tofu frozen, aged below freezing, thawed and dried to a light sponge that is simmered in dashi; Iwadeyama makes it in winter air.
High risk
Black oncom from defatted peanut cake
Black oncom is a mould-fermented cake made from defatted peanut cake, pressed to about 2 cm, steamed and then incubated for a day at ambient temperature.
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.
High risk
Ugba, Nigerian fermented African oil bean
Sliced cotyledons of the African oil bean, boiled soft and fermented in banana-leaf parcels into the sharply savoury Nigerian condiment and salad ingredient known as ukpaka.
Peruyaan
An Apatani fermented soybean food from the Ziro Valley of Arunachal Pradesh: cooked beans are wrapped in ginger leaves and left near the hearth until sticky and savoury, then eaten with rice or as a chilli-seasoned chutney.
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.
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.
Mame-koji
Japanese soybean koji: steamed soybeans, loose or formed into balls, grown over with Aspergillus mould to make the enzymes for mame-miso, tamari and regional soybean condiments.
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.
Bekang / Bekang-um
A Mizo alkaline soybean ferment made by holding cooked beans in leaf-lined containers, sometimes with wood ash, until they turn sticky, soft and pungent; eaten fresh or used as a seasoning.
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.