Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Elevated risk
Salted-dried pirarucu (manta)
Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.
Elevated risk
Kocho
Ethiopia's fermented enset staple: the scraped leaf sheaths and pounded corm of Ensete ventricosum packed into a leaf-lined pit, where lactic fermentation turns them into a sour mass that keeps and is later baked as flatbread.
High risk
Mindeshi
Mindeshi (also Mendeshi) is a Sudanese fermented paste made from small fish, pounded and sometimes dried. Sources disagree about how it relates to Terkin and do not establish one validated process or safety control.
Soy sauce
Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.
High risk
Mushroom garum (koji garum)
Mushroom garum is a savoury, smoked sauce made by crushing mushrooms with salt and rice koji and letting the mixture brew for months, a modern use of the garum method without fish.
Mead
Mead is an alcoholic drink made by fermenting diluted honey with yeast, then racking and ageing it. The honey, not refined sugar, is what makes it mead.
High risk
Mahyawa (mahyaveh)
Mahyawa, also written mahyaveh, is a traditional fish sauce from southern Iran, made by salting small sardines or anchovies in water, maturing them in jars and seasoning the filtered liquid with mustard and spices.
High risk
Nam pla
Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.
Gueuze
Belgian beer blended from young and mature spontaneously fermented lambics, then refermented in the bottle to natural carbonation. The recipe follows a 2,600-litre blend studied in 2024.
Aceto Balsamico Tradizionale di Reggio Emilia
Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.
Elevated risk
Sicilian-style green brine olives
Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.
Elevated risk
Monk’s Ration Trappist-style single
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
Elevated risk
German pils, all-grain
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.
Bokbunja-ju
Korean black raspberry wine: crushed bokbunja berries with their seeds, sweetened to 20 °Brix, fermented 15 days at 25 °C with wine yeast, filtered and matured three months.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
Elevated risk
Unseasoned rice vinegar
Japanese komezu is a pale, unseasoned rice vinegar made through alcoholic and acetic fermentation; rice, water, koji and yeast shape its character.
High risk
Cacciatore salami
Small Italian hunter-style salami of lean pork, firm fat, salt, pepper and garlic, mildly acidified and dry-matured; protected as Salamini Italiani alla Cacciatora DOP.
Poiré de Domfront
Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.
Barley miso (mugi miso)
A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.
Qvevri wine
Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.
High risk
'Nduja di Spilinga
Soft, spreadable Calabrian pork sausage made with a great deal of red chilli and fatty pork, stuffed into natural casings, sometimes smoked and matured while staying soft.
High risk
Tulum peyniri, yogurt-cultured method
Tulum peyniri is a Turkish cheese traditionally packed into animal-skin bags to mature. This sheep-milk method adds a thermophilic yogurt culture before renneting, draining and dry salting.
High risk
Kefalotyri, Cypriot method
Kefalotyri is a hard sheep-and-goat-milk cheese made in Cyprus as well as Greece. This Cypriot method cooks and presses the curd, then brines, coats and matures the cheese.
Iburigakko
Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.
Elevated risk
Gochujang with glutinous rice and meju powder
Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.
Elevated risk
Traditional dry varietal mead
A still, dry honey wine fermented from varietal honey and water with a single wine yeast, carrying no residual sweetness and no added carbonation.
Akazu (red sake-lees vinegar)
Japanese reddish-brown vinegar from sake lees matured about three years, turned to vinegar by acetic bacteria; the vinegar of Handa and Edomae sushi rice.