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Pastes, sauces and seasonings built on fermentation, from gochujang to doubanjiang.
83 entries listed here, page 1 of 2.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called bastangapani, banstangapani.
In Nagaland a sour liquid is drawn from fermented bamboo shoots and called banstangapani. It is packed in plastic bottles and sold in local markets, and a few drops season Naga curries. Studies of fermented bamboo shoots name lactic acid bacteria as the main microbes.
Safety: Fresh bamboo shoots contain cyanogenic glycosides that can release hydrogen cyanide, and FSANZ says they must be sliced and boiled to make them safe. No source read measures cyanide in this liquid or says the shoots are boiled first.
Also called 法論味噌, ほろみそ, 飛鳥味噌, Asuka miso.
Horon miso is a dry lick-miso from Nara. Finished miso is simmered with roasted sesame, walnuts, hemp seed and sanshō, sun-dried and then roasted in a hōroku pan. The ferment is the miso it starts from.
Also called いかなご醤油, sand lance fish sauce.
Ikanago shōyu is a fish sauce from Kagawa on the Seto Inland Sea, made by salting and fermenting ikanago, the Japanese sand lance. Kagawa counts it among Japan's three great fish sauces. Production died out and was later brought back.
Safety: Fish sauce keeps because of its salt; Codex sets at least 200 g/l salt and at most 40 mg histamine per 100 g.
Also called こじょうゆ味噌, こじょうゆ糀 (ばな), kojoyu miso.
Kojōyu miso is a home seasoning from the Oki Islands that sits between soy sauce and miso. A koji called bana is grown on wheat, rice and soybeans in late summer, using last year's koji as the seed, then salt, mirin and sugar are stirred in every day for about two months. The soybeans and wheat stay whole instead of being ground.
Also called 九州醤油, 甘口醤油, さつまの甘口しょうゆ, Kyushu sweet soy sauce, amakuchi shoyu.
Kyūshū's best-selling soy sauces are sweet and umami-rich. Many are made from a brewed soy sauce base that is blended or co-fermented with amino-acid liquid and then sweetened with sugars and sweeteners. In a survey of best-sellers, Kyūshū sauces were by far the sweetest in Japan and lower in salt than those of the Tokyo area.
Safety: Many of these sauces add amino-acid liquid, above all the mixed sauces that lead in south Kyūshū; north Kyūshū makes mostly brewed sauce [matsuda2023]. The JAS standard defines amino-acid liquid as vegetable protein treated with acid [jas-shoyu]. Acid-hydrolysed vegetable protein can carry 3-MCPD, a process contaminant that IARC classes as possibly carcinogenic to humans (group 2B). Soy sauce made by natural fermentation has little or none, according to the Hong Kong Centre for Food Safety [cfs2019]. That page says samples on the Hong Kong market did not exceed the Codex limit. No source we read measures it in these sauces.
Also called miti hue, mitihue, mitihue.
Strips of coconut flesh are softened, covered with liquid squeezed from crushed raw prawn heads and sealed for a day to ferment. The liquid is thrown away and the coconut is shaken hard with fresh water into a sauce.
Safety: Raw freshwater prawns in French Polynesia can carry larvae of the rat lungworm, which causes eosinophilic meningitis. A study of 981 cases in Tahiti in 1957–1964 linked many to raw prawns or prawn juice in taioro and mitihue, and 16 of 42 cases in 2000–2012 had eaten taioro. French Polynesia's culture service tells cooks to freeze the prawns for at least 48 hours before use and not to eat mitihue made with unfrozen prawns, but it gives no freezing temperature. CDC advises against raw or undercooked freshwater shrimp where the parasite occurs, and nothing in this recipe cooks the prawn liquid.
Also called น้ำปู, fermented freshwater crab paste.
Live rice-field crabs are pounded with lemongrass and other leaves, and the juice is pressed out through woven bamboo. The juice ferments overnight, then is salted lightly and cooked slowly into a thick black paste with a very strong smell. It is made at home in the north and goes into chilli dips (nam prik).
Safety: No study gives the pH or salt of nam-poo itself. A related rice-field crab chilli paste measured pH 4.75 and kept only 5 days at room temperature but 141 days at 5 °C. Botulism spores can survive boiling for hours (WHO), and only a small amount of salt goes in before this paste is packed in a screw-cap jar. JIRCAS gives its one-year storage life with no temperature or test, so that is not a safety result. Keep every jar cold, opened or not.
Also called 普宁豆酱, 普寧豆醬, เต้าเจี้ยวโผวเล้ง, Puning bean sauce, Puning soybean paste.
A golden Teochew soybean paste in which the split beans stay whole. Dehulled soybean halves are soaked, steamed, mixed with flour and Aspergillus oryzae and grown into koji on bamboo trays, then sun-fermented in open jars of brine for 3–5 months and boiled before bottling.
Safety: A 2022 TV report credits one Puning maker's heat treatment after the sun ferment with the long shelf life; commercial pastes also carry sodium benzoate. WHO says botulinum spores can survive boiling for several hours, so a boiled paste in a sealed jar still depends on its salt and acidity. A 2024 study of shop pastes appears to put a Puning brand (its third doujiang row) at 10.9 g salt per 100 g and pH 6.3; no source we read gives figures for a home paste. In China, homemade fermented bean products, bean paste among them, are a leading cause of foodborne botulism.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
