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Fermentation Atlas

Japan

184 ferments from Japan, with how each is made.

184 entries listed here, page 2 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
SenmaizukeVegetables
Senshu mizunasu asazuke (water eggplant)Vegetables
Setouchi barley miso (light-coloured barley miso, Seto Inland Sea)Soy and legumes30 days – 3 months
Shakushina-zuke (Chichibu ladle-greens pickle)Vegetables
ShibazukeVegetables
Shikinbai (Mito crushed ume with shiso)Fruit10–15 %
Shiro shoyu (white soy sauce)Sauces and condiments
Shōnai misoSoy and legumes
Shōyu no mi (soy-sauce 'fruit' — koji moromi relish)Soy and legumes
ShutōFish and seafood12 months
So (蘇) historical JapanCheese
Sōbōshu (temple sake of medieval Japan)Alcoholic drinks
Sotetsu miso / nari miso (cycad-seed miso)Soy and legumesat least 30 days
Suguki (sugukizuke)Vegetables
Sushiko (Tsugaru fermented rice pickle)Vegetables10 days5 %
Takana-zuke (Aso and Setaka)Vegetables
Takuan (takuanzuke)Vegetablesup to 2 years10 %
TamariSauces and condiments
Tan-shih / kan-shih (salt-free soy nuggets, historical China)Soy and legumes10 days
Tane-koji (koji spores, moyashi)Starters and koji
Tofu misozuke (tofu pickled in miso)Soy and legumes
Tofuyo (Okinawa)Soy and legumes
Tsugaru akakabu senmaizuke (red-turnip thousand-slice pickle)Vegetables
Tsugaru miso (incl. Tsugaru sannen miso, "three-year miso")Soy and legumesup to 3 years13 %
UrukaFish and seafood
Usukuchi shoyu (light-coloured)Sauces and condiments
Uwajima barley miso made without soybeansCereals and bread
Wasabi-zuke (wasabi in sake lees)Vegetables
White koji (shiro-koji)Starters and koji
Yamakawa-zuke and tsubozuke (Kagoshima pounded dried-daikon pickle)Vegetables6 months
Yatara-zuke (Shisō mixed winter pickle)Vegetables6 months20 %
Yatsugashira kuki-zuke (Mie taro-stem and red-shiso pickle)Vegetables
Yukina no fusube-zukeVegetables
Yukiwari natto (and its older form Goto natto)Soy and legumes15 days25–33 °C

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made