Soy and legumes

Also called 会津味噌.

aromatic red, salty rice-koji miso

1. As reference rice-miso process (red karakuchi, Tōhoku type)11–13 % salt

• Tokyo Seiei College, 日本各地のいろいろな味噌 (student nutrition sheet), 2017
• Fukushima Prefecture, ふくしまブランド認証 会津こしひかり味噌. https://www.pref.fukushima.lg.jp/sec/32031c/brand-miso2.html

Also called 赤だし, 調合味噌, 合わせ味噌.

Not a separate fermentation: mame miso blended with rice miso and seasonings, milder than mame miso alone.

Blend

An early prototype (1957) was 70 % rice miso and 30 % Hatchō miso, with caramel, starch syrup and MSG [JA-WIKI-赤だし]

Made like Mame miso / Hatchō miso (soybean-only koji miso).

• Japanese Wikipedia, 赤だし
• English Wikipedia, Miso

Also called 秋田味噌, Akita sannen miso (3-year aged).

red-brown salty (karakuchi) rice miso, used in damako-mochi and chilled miso soup [JA-WIKI-秋田味噌]

1. Steam soybeans a day and a nightone day and one night (一昼夜) until the beans turn brown
2. Mix koji and salt; packhours
3. Ageat least 12 months

• Japanese Wikipedia, 秋田味噌
• Komatsu S., 味噌風土記 秋田 (miso of Akita), J. Brew. Soc. Japan 73(1):32–34, doi:10.6013/jbrewsocjapan1915.73.32
• Tokyo Seiei College, 日本各地のいろいろな味噌 (student nutrition sheet), 2017

fermented soy food

• Yokoyama S. (PI), IPCR project 'Comprehensive and cross-regional studies on the positioning of fermented food culture in mainland Southeast Asia', CSEAS Kyoto University, FY2019, https://www-archive.cseas.kyoto-u.ac.jp/ipcr/en/fy2019i-3yokoyama (photo caption only)

Also called 豆醬, 醬, jiang, ancestral soybean paste.

Northern Wei soybean jiang; the bean-wash water makes a quick 'everyday' jiang from broken beans

1. Dry-steam soybeansabout half a day, beans re-packed top to bottom, then kept hot overnight under ash (dried cow-dung fire)
2. Sun-dry, re-steam, dehull, soak in hot water, steam briefly, cool
3. Mix with dry qu, huangzheng and salt; pack tightbest made in the 12th or 1st month; 2nd month fair; 3rd month poor
4. Sealed mould stage35 days
5. Break up and add brine
6. Sun-ripen open, stirring10 days

Safety: Salt balance is the stated control against souring; rainwater causes insect larvae.

• QMYS ch. 70 作醬等法

Also called bekang um, bekang-um, bekantha (possible spelling).

sticky beans eaten as is, in curry with salt, chilli and tomato, or in the Mizo dish bai

1. Soak10–12 h
2. Boil2–3 h
3. Spread on leaves over a sieve, dust with hearth ash, cover with leaves, ferment3–4 days
4. Use or sun-dryvariable

• Tamang JP. Naturally fermented ethnic soybean foods of India. J Ethnic Foods 2015;2:8-17. doi:10.1016/j.jef.2015.02.003
• Lalthanpuii PB et al. Traditional food processing techniques of the Mizo people of Northeast India. Science Vision 2015;15(1):39-45
• Chettri R, Tamang JP. Bacillus species isolated from tungrymbai and bekang. Int J Food Microbiol 2015;197:72-76 (cited)

Also called भल्ले, ਭੱਲੇ, bhalla, bhalle, dahi bhalla (served in curd).

mildly acidic fried black-gram dumplings eaten as a side dish or with curd and chutneys [Tamang2016]

1. Soak and grind black gram to a thick battersoak several hours (typical)
2. Ferment the batterovernight (typical; no sourced duration found)
3. Deep-fry dumplings, soak, serveminutes

• Tamang J.P., Watanabe K., Holzapfel W.H. Review: Diversity of microorganisms in global fermented foods and beverages. Front Microbiol 2016;7:377, PMC4805592
• Rani D.K., Soni S.K. 2007. Applications and commercial uses of microorganisms. In: Soni S.K. (ed.) Microbes: a source of energy for 21st century. Delhi: Jai Bharat Printing Press, pp. 71–126 (cited by Tamang2016; not read)

Also called chao, đậu phụ nhự.

Vietnamese white/red fermented tofu, used in vegetarian dishes and as dip for goat/lamb (typical); names from [SIC-ftofu]

Also called 陈窖豆豉粑, 豆豉粑, douchiba, dou-bai (likely the brief's spelling of 豆粑 / 豆豉粑).

aged fermented-soy cakes, crumbled into dishes

1. Ferment beans (bacterial or mould type), shape into cakes, age in cellarnot given in the abstract

• Qin LK, Zeng HY, Ding XL. 陈窖豆豉粑传统工艺剖析及优势菌群鉴定. Food Science 2006;27(6):118. (abstract)
• Food Science 2006;27(11):77 (12 Bacillus starter candidates) and 2005;26(8):275 (volatiles), abstracts

Also called 豉, douchi ancestor, Northern Wei chi.

fragrant chi; sun-dried, it keeps a year

1. Build a warm shaded room
2. Boil beans until just soft; cool and heap
3. Turn the heap by touchchecked twice a day; turned 4–5 times when the inside is 'as warm as an armpit'
4. Yellow-coat stage3 days
5. Winnow, wash hard in half a jar of water, rinse until clear
6. Pack into a straw-lined pit and tread firm10–15 days

Safety: 'Chi is hard to make and easy to spoil': overheating gives a stinking mud 'even pigs and dogs will not eat'.

• QMYS ch. 72 作豉法

Also called 臭腐乳, 青方.

brine without red colour, long fermentation (>6 months [WP-Fermented bean curd]); grey-green, strongly sulphurous/indolic; legend of Wang Zhihe, Anhui scholar, Kangxi era (zh-wiki says Kangxi 8) — zh-wiki notes this is a furu, not modern fried stinky tofu [ZH-臭豆腐]

Also called 臭盐豆, 神仙豆 (factory name in the standard), stinky salt bean.

natto-like salted 'stinky bean' relish

1. Soak23–24 h · 10–25 °C
2. Steam or boil30–45 min · 100–120 °C
3. Inoculate hot beans70–90 °C
4. Incubate14–36 h · 35–45 °C
5. Cool and after-ripen5–8 h · 5–10 °C
6. Dry (optional)50–90 °C

Safety: Farm season limited to the cold months, from Shuangjiang (frost descent, late Oct) to Lichun (early Feb)

• T/CGAPA group standard draft (2023), 臭盐豆制作技术规程 (stinky salt bean)

Also called えんどう味噌, pea miso.

sweet pea-based miso, mostly for miso soup

1. Soak, boil and mash peas100 °C
2. Mix with koji and salt; age cool and darkabout half a year

• MAFF, にっぽん伝統食図鑑 (Japan's traditional foods), endoumiso

Also called 越中味噌, 富山県米こうじ味噌.

rice miso in three forms (strained, tsubu, uki-koji)

1. Boil and mash soybeans
2. Rice koji2 days
3. Mix, pack in wooden barrels, age loosely covered6–12 months

• MAFF, にっぽん伝統食図鑑 (Japan's traditional foods), kome_kozi_miso
• (lists 越中味噌)

Main documented peanut ferments are oncom merah and oncom hitam (peanut press cake), tempe menjes kacang (peanut dregs), and peanut ogiri (rare) — see those entries. No well-documented standalone fermented whole-peanut food was found this round.

soy yogurt, soy kefir, soy 'cheese' (SoyInfo has a separate fermented soymilk history chapter: http://www.soyinfocenter.com/HSS/fermented_soymilk.php — not read)

Also called 府中味噌, 府中みそ, Hiroshima shiro miso, Bingo Fuchū miso.

sweet white rice miso; one of the three representative white-sweet misos with Saikyō and Sanuki [KAWANO-1999]

1. Dehull and boil soybeans (as Kansai white miso)boil with 2–3 changes of water
2. Mix with ~2× rice koji and pack hot; short ripening5–20 days · 5–7 % salt

Safety: low salt; short shelf life (see miso-shiro-kansai)

• Japanese Wikipedia, 府中味噌
• Dōmoto Y. 1989. 味噌の地域特性 —西日本編—. 日本醸造協会誌 84(2):76–82. doi:10.6013/jbrewsocjapan1988.84.76
• Kawano K., Kishino H. 1999. 米甘味噌 白甘味噌・江戸甘味噌. 日本醸造協会誌 94(2):102–108. doi:10.6013/jbrewsocjapan1988.94.102
• Tokyo Seiei College, 日本各地のいろいろな味噌 (student nutrition sheet), 2017
• Itō Masako, 日本の伝統的発酵調味料である味噌について, あいち産業科学技術総合センター 食品ニュース No.16, p.3 (table adapted from みそ技術ハンドブック)

Also called 郡上みそ, 郡上味噌.

soft, medium-salty barley/soy koji miso; shelf life 13 months after packing

1. Make barley koji and soybean koji
2. Pack with salt and winter water; age with the tamari left inmore than two years

• Japanese Wikipedia, 郡上味噌
• Ōtsubo Shōyu, 郡上みそって何？ http://gujomiso.web.fc2.com/new1.html

Also called 浜納豆, 大徳寺納豆, 寺納豆, 塩辛納豆, shiokara natto, kara natto.

black, salty, miso-flavoured nuggets eaten with tea or rice

1. Soak and steam soybeansovernight soak; steam soft (typical)
2. Coat with flour and koji starter; incubate30 °C
3. Pack in salt water (with ginger/spices) under pressing lidseveral months
4. Sun-drydays (typical)

• Shurtleff & Aoyagi. History of Soy Nuggets (Shih/Chi, Douchi, Hamanatto)
• Shurtleff W, Aoyagi A. History of Natto and Its Relatives. SoyInfo Center
• Shurtleff W, Aoyagi A. History of Natto and Its Relatives. SoyInfo Center

Also called 醤, もろみ.

koku-bishio (soy/grain hishio) is the ancestor of miso and shoyu; distinct from shishi-bishio (fish/meat) and kusa-bishio (vegetable) [SIC-miso2]. Taihō Code (701) created an official bureau (Hishio Tsukasa) for masho/hishio [SIC-miso2, JA-miso]

• Shurtleff W., Aoyagi A., History of Miso and Soybean Jiang, SoyInfo Center
• Japanese Wikipedia, 味噌 (miso)
• MAFF, にっぽん伝統食図鑑 (Japan's traditional foods), 古代ひしお・奈良醤油 (Kodai hishio and Nara shoyu)

Also called နှမ်းဖတ်ချဉ် (unverified spelling), Nan Phat Shin, fermented sesame or groundnut oil cake.

salad with onion, green chilli, coriander and lemon leaves

1. Chop oil cake; add water 2-2.5 times its weight; soak hard cake 10-20 h to suspend it
2. Salt and ferment in a plastic container or clay pot; some wrap the cake in cloth to drain3–5 days

Safety: Oil cakes can carry aflatoxin (typical concern for groundnut cake; not tested in the study).

• Bo Bo and Aye Aye Win 2022, Bacterial Empire 5(3):e430

Also called 北海道味噌.

red salty rice miso used for Ishikari-nabe and miso ramen

1. As reference rice-miso process; long cool ageinglong ageing in a cool climate; number null

• Tokyo Seiei College, 日本各地のいろいろな味噌 (student nutrition sheet), 2017
• Japanese Wikipedia, 津軽味噌
• Japanese Wikipedia, 佐渡味噌
• Japanese Wikipedia, 越後味噌
• Nihon Shokuryō Shimbun (news.nissyoku.co.jp) trade reports, 2025–2026 (reported)

Also called irú pẹ̀tẹ̀.

fermented beans mashed to a paste; used for ewedu and egusi [WP-Dawadawa]

Also called irú wóóró.

whole fermented Parkia cotyledons; used in vegetable soups (efo riro), egusi soup, ofada sauce [WP-Dawadawa]; Benin iru ferments ~48 h with a Hibiscus-based additive that raises initial Bacillus counts (Azokpota et al., via search summary)

Also called irú wòóró, irú pẹ̀tẹ̀, iru (Nigeria), iru (Benin, with iku-iru).

woro for efo riro, egusi, ofada sauce; pete for ewedu and egusi (Wikipedia, citation needed)

1. Boil, dehull with sand in wooden mortar, wash, boil againNigeria: first boil 6–12 h; second boil 45 min–6 h
2. Ferment in ash-lined calabash wrapped in leaves24–36 h
3. Sun-dry loose (woro) or mash into cakes (pete)days

• Zannou O, Chabi IB, Koca I. Some traditional fermented food from African locust beans (Parkia biglobosa): production and volatile compounds. GSJ 2018;6(9):673-
• Iru (food), English Wikipedia (weak)
• food-blog summaries (ounjealadun.com, kitchenbutterfly.com) via search

Also called 岩手の米味噌, nanbu miso (reported).

salty red-leaning rice miso with whole koji grains

1. Rice koji3 days · 30 °C
2. Mix with steamed, crushed soybeans; pack as grainy (tsubu-kōji) miso11.4–11.9 % salt
3. Cool start, turn, warm ripening6 months · 15 °C · 11–12 % salt

• Hatakeyama M., Hirano T. 2024, 麹菌紅椿を用いた味噌の製造試験 (miso trials with the koji strain Benitsubaki), Iwate Industrial Research Institute report 27:53–55

Also called 증보산림경제, 만초장, 전국장/전시장, manchojang, jeongukjang.

jang (soy sauces and pastes)

• Kim S.-M., Lee C.-J. 2004. J. East Asian Soc. Dietary Life 14(3):175–186
• English Wikipedia, Chŭngbo sallim kyŏngje

Also called 加賀味噌.

rich, slightly salty, high-koji rice miso

1. Mix and pack with much rice kojihours
2. Age through summer without heatingup to 18 months

• Tokyo Seiei College, 日本各地のいろいろな味噌 (student nutrition sheet), 2017
• Chubu METI regional trademark sheet 加賀味噌 (search-result summary; PDF returned 403)

Also called 径山寺味噌, 金山寺味噌.

chunky sweet miso with large share of barley koji plus minced eggplant, ginger, white uri melon, kombu, burdock; introduced c. 1255 by monk Kakushin; its pooled liquid is the legendary origin of Yuasa tamari/shoyu [SIC-miso2]

• Shurtleff W., Aoyagi A., History of Miso and Soybean Jiang, SoyInfo Center

chefs (Noma 'peaso' — yellow pea miso; Momofuku 'Hozon' chickpea/nut/seed pastes; South River chickpea miso) apply miso method (koji + cooked legume/nut/seed + salt, months) to non-soy legumes, nuts and seeds (sunflower, pumpkin seed, pecan) — typical knowledge, verify dates and processes in round 2

spicy fermented bean curd

1. Soak beans about 8 h, grind, filter, boil, curdle with baked CaSO4 filtrate, press, cut 1-inch cubes
2. Lay cubes on wooden or bamboo trays at room temperature until moulded2–7 days
3. Ferment in brine-spirit mix with ginger, chilli and spices12 % salt

• Swe Mar Tin et al. 2008, Universities Research Journal 1(1), https://meral.edu.mm/records/2661

kinema-like fermented soybean (presumed)

• Tamang JP. Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy. J Ethnic Foods 2024;11:29

Also called 浏阳豆豉, 阳江豆豉.

dry black douchi; Liuyang douchi is a named brine ingredient in Changsha stinky tofu

1. Wash, soak, steam, spread to cool (Liuyang)
2. Koji (zhiqu) then airing (liangmei)Liuyang airing: counts peak at 96 h; Yangjiang lab koji A. oryzae + R. oryzae 56 h
3. Wash off mould (ximei), pile (wodui), turn in barrels, pile again
4. Sun-dry (chushai)days

• Chinese papers on Yongchuan, Yangjiang, Liuyang douchi (Acta Microbiol Sin 2023; Modern Food Sci Technol 2016; Food Sci 2011;32(1):177) read via search summaries
• (Liuyang douchi in stinky-tofu brine)

No traditional fermented lupin found in fetched sources; modern lupin tempeh and lupin koji/miso exist (2010s–2020s, typical). Andean tarwi is debittered by soaking in running water (not a fermentation).

Also called 霉豆渣, mei-tou-zha, meitouzha.

dried mould okara cake

1. Form okara into cakes
2. Ferment until white mycelium covers10–15 days · 15–25 °C
3. Sun-dry

• Shurtleff & Aoyagi. History of Specialty Fermented Soyfoods

Also called mendol, tempe mendol, mendol tempe.

brown-black crisp fritter; Malang side dish and snack

1. Over-ferment block tempeh2–3 days
2. Mash coarsely with ground spice paste, shapeminutes
3. Rest the shaped mendol1–2 h
4. Deep-fry160–180 °C

Safety: Uncontrolled over-fermentation gives inconsistent quality [I3L-thesis]; frying kills microbes.

• Wikipedia (id), Mendol, https://id.wikipedia.org/wiki/Mendol (mostly unsourced)
• Chairunisa N.R. Profil amoniak pada tempe dengan bubuk starter isolat lokal. Skripsi, Universitas Gadjah Mada 2018, https://etd.repository.ugm.ac.id/penelitian/detail/162020
• Indonesia International Institute for Life Sciences thesis, Chapter 1 (over-fermented tempeh), https://repository.i3l.ac.id/bitstream/123456789/373/5/Chapter%201.pdf
• Popmama and Mojok recipe articles (via search) for spice list

Also called 末醤, 未醤, miso ancestor.

early miso

1. Mix

• Tsuchiyama et al. 2016 (above), citing Engishiki Ōzen-ge 造雑物法

tempeh made from local pulses (soy-free)

1. Dehull/split, cook, acidify, inoculate, incubate in perforated bags24 h – 2 days · 30–32 °C

Safety: lupin requires debittered (low-alkaloid) seed (typical)

• English Wikipedia, Tempeh

eaten mixed (not pounded, which makes it too sticky) with pounded ginger, chilli and salt, often raw; also pounded with fish paste (panau); used on special occasions

1. Cook soybeans well100 °C
2. Wrap about one viss (~1.6 kg) of beans per bundle in round, hairy 'nbang hpaw' leaves
3. Ferment on the fireplace rack3–6 days
4. Pack into old bamboo tubes wrapped in long leaves, keep above the fire

• PARADISEC KK2-0022, Naw hpu a lam (Fermented soy bean), https://researchdata.edu.au/kk2-0022-naw-english-translation/1600404

Also called tempe benguk, tempe koro, tempe lamtoro, tempe kecipir, velvet bean tempeh, jack bean tempeh.

tempe from local legumes

1. Detoxify by prolonged soaking with water changes and boilingbenguk: days of soaking in running water to leach L-DOPA and HCN (typical)
2. Inoculate, leaf-wrap, incubate24 h – 2 days

Safety: Kara benguk and kara pedhang are named by Wikipedia as traditional fermentations that can be toxic if improperly prepared [WP-Tempeh]. More than 17 seeds and press cakes were used in mid-1970s Indonesia [SIC-tempeh].

• English Wikipedia, Tempeh
• Shurtleff & Aoyagi. History of Tempeh

tempeh-like cake from okara

1. Dry and sterilise okara45 min · 121 °C
2. Inoculate and incubate in perforated bags2 days · 30 °C

• Koptelova A., Ducrey A., Lunven B., Köller L., Nagornova N., Appenzeller E.W., Abitbol T. 2024. Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods. Chimia 78:824. doi:10.2533/chimia.2024.824

Also called 島味噌, しまみそ.

sweetish mixed-koji miso; base for andansu (pork miso)

1. Make rice and barley koji; mix with soybeans and salt; natural brewing3–4 months

• Ryukyu Shimpo 2023 article on Tamanaha Miso Shōyu. https://ryukyushimpo.jp/news/entry-1712273.html (search-result summary)

sticky alkaline soybean condiments

• Fig. 1 names
• Tamang JP. "Kinema" sheet, IMiLI child-centric microbiology education framework
• English Wikipedia, List of fermented soy products

miso-style paste from non-soy legumes

1. Cook peas, mash with koji and salt4–5 % salt
2. Pack and age3 months

Safety: Surface mould management as in miso.

• Redzepi & Zilber 2018
• Noma Projects shop (peaso products)
• Noma Projects journal, "What's the difference: miso versus peaso"
• Noma Projects, Elderflower Peaso product page and label