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Fermentation Atlas

Japan

189 ferments from Japan, with how each is made.

189 entries listed here, page 2 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
Ayu gyoshō (sweetfish fish sauce)Sauces and condiments24 h15 %
Caspian Sea yoghurtFermented milk24 h – 3 days20–30 °C
Hamanatto / Daitokuji natto / tera natto (salted mold-fermented soy nuggets of Japan)Soy and legumes2–6 months
Nasu no hanazushi (eggplant flower sushi)Vegetables3–4 days6 %
Nasu no koji-zuke (Akita eggplant koji pickle)Vegetables30 days15 %
Natazuke (hatchet-cut daikon in amazake)Vegetables7 days2 %
Salt-alum jellyfish (boundary, not microbial)Other3–7 days25–27 %
Setouchi barley miso (light-coloured barley miso, Seto Inland Sea)Soy and legumes14–28 days9.1–9.3 %
Tsugaru akakabu senmaizuke (red-turnip thousand-slice pickle)Vegetables7 days3 %
Aizu misoSoy and legumes
Akaisake (red sake) and kuroshu (brown-rice sake)Alcoholic drinks
Endō miso (pea miso, Nara)Soy and legumes6 months
Etari no shiokaraFish and seafood30 days – 3 months
GanzukeFish and seafood
Gujō miso (barley-koji + soybean-koji miso, Gifu)Soy and legumesat least 2 years
Hishio / moromi (grain-soy jiang eaten as a relish)Soy and legumes
Horon miso (historic temple 'debate miso'; processed name-miso)Sauces and condiments
Ikanago shōyuSauces and condiments
Izekomi-na / yudekomi-na and sunana-zuke (unsalted greens pickles of Niigata and Fukui)Vegetables
Kaga misoSoy and legumes
Karashi-zuke (mustard-koji pickle, especially autumn eggplant)Vegetables30 days
Kinkon-zuke (Hanamaki stuffed white-melon miso pickle)Vegetables
Kinzanji miso (name-miso, eaten as a relish)Soy and legumes
Kojōyu miso (Oki Islands soy-sauce/miso hybrid)Sauces and condiments2 months
Kyūshū amakuchi shōyu (sweet regional soy sauce)Sauces and condiments
Mefun (salted salmon kidney)Fish and seafood
Mie regional salt pickles (Matsusaka akana, Asama kona, Kumano takana)Vegetables
Momiji-zukeFish and seafood6.1 %
Okinawan shima misoSoy and legumes
Penne-imo / potche-imo (Ainu snow-fermented potato starch cakes)Roots and tubers
Sado misoSoy and legumes13–14 %
Sakura cheese (Kyodo Gakusha Shintoku Farm)Cheese10 days
Shōnai misoSoy and legumes
Tofu misozuke (tofu pickled in miso)Soy and legumes6 months
Tsugaru miso (incl. Tsugaru sannen miso, "three-year miso")Soy and legumesup to 3 years13 %
Uri no teppō-zuke (Narita "gun-barrel" melon pickle)Vegetables7 days
Uwajima barley miso made without soybeansCereals and bread
Yatsugashira kuki-zuke (Mie taro-stem and red-shiso pickle)Vegetables4–5 days
Yukina no fusube-zukeVegetables3 days2 %

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