FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables144Lactic-fermented vegetables and shoots93Fruit preserves20Acid and oil pickles11Adjacent and excluded7Grain and starch ferments5Condiments and enzymatic seasonings4Smoked salted and dried foods2Not yet classified1Unfermented breads1
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Recipes

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Illustrative Fukuoka okyuto served in narrow translucent seaweed-jelly ribbons with green onion, ginger and sesame; a separate soy-vinegar dressing is shown.

Okyūto (Fukuoka Egonori Seaweed Jelly)

A traditional Fukuoka seaweed jelly made by boiling dried egonori, sometimes with igisu, until it forms a thick extract that sets into soft sheets, eaten cold with soy sauce, vinegar and aromatic condiments.

Fukuoka City and Hakata · Traditional method
· Vegetables
Translucent tokoroten strands in a blue-and-white bowl, lightly dressed with vinegar-soy sauce and topped with green laver and mustard.
Elevated risk

Tokoroten (Japanese Seaweed Jelly)

A Japanese jelly made by boiling agar-rich red seaweed, straining the extract and letting it set, then pressing it into strands served with vinegar-soy sauce or sweet syrup.

Japan · Traditional method
· Vegetables
A bowl of cooked Welsh laverbread paste, dark olive green to nearly black with a moist, softly textured surface.
Elevated risk

Welsh Laverbread

Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.

Wales · Traditional method
· Vegetables