Soy and legumes

Miso, soy sauce, natto, tempeh, douchi and other ferments of soybeans, beans and seeds.

109 entries listed here, page 1 of 2.

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Ferment	Region	Main step	Temperature	Salt	pH
Afitin (Beninese néré condiment, no additive)	Benin	24 h	at least 40 °C	4.8–5 %	7.9–8.3 → 8.23
Aijiro miso (lightly sweet pale rice miso of Shizuoka)	Japan — Shizuoka	5–20 days	56 °C	7–12 %
Akadashi / chōgō (blended) miso	Nagoya and the Tōkai region	6–12 months		10.5–11 %
Akita miso	Japan — Akita	at least 12 months
Axone / aakhone (akhuni)	Nagaland, India	7 days
Bean jiang (作醬法), the Northern Wei soybean paste	Northern China	20 days – 3.3 months
Bekang (bekang um)	Mizoram, India	3–4 days	34–36 °C		5.5 → 8.34
Chao (Vietnamese fermented tofu)	Vietnam	8 days	30–42 °C
Cheonggukjang	Korea	24 h – 3 days	25–45 °C	2–9.4 %	6.4–7.1
Chi (豉), Northern Wei fermented black soybeans	China	10–15 days
Chou furu / qingfang (grey stinky fermented tofu; Wangzhihe, Beijing)	Beijing	28–35 days	25–28 °C	20 %	6.3
Dajiang (farmhouse soybean paste of Northeast China)	North and Northeast China	3–7 months	at least 20 °C	8–12 %
Dawadawa (African locust bean, Ghana and northern Nigeria)	Northern Ghana	4 days	25 °C → 45 °C		7 → 8.1
Dawadawa / Iru / Soumbala	West Africa	24 h – 3 days	25 °C → 45 °C		7 → 8.1
Douchi (fermented black soybeans)	China	12 days	28–32 °C	2 %
Echigo miso (uki-kōji miso, "floating-koji miso")	Japan — Niigata	30 days – 3 months	28–33 °C	12.5 %
Edo ama-miso (sweet red rice miso)	Tokyo	7–14 days	50 °C	5–6 %
Etchū miso (Toyama rice-koji miso)	Japan — Toyama	6–12 months
Fermented soymilk (soy yogurt) — boundary	Europe and the United States	12–24 h	4 °C		4.5
Fuchū miso (Hiroshima white sweet miso)	Japan, Hiroshima	5–20 days		5–7 %
Gozen miso (Awa, Tokushima)	Japan — Tokushima	2 months		11–13 %
Hamana miso (Fukui winter koji relish with eggplant)	Japan — Fukui	20 days
Hansik doenjang and hansik ganjang — made together from meju in brine	Korea	5.9–12 months		17–18 %	4.7–6.8
Hawaijar	Manipur, India	3 days	38 °C
Hokkaido miso	Japan, Hokkaido	12 months – 2 years		12 %
Iru pete (mashed iru)	Nigeria	24 h – 3 days	30 °C
Iru woro (whole-bean iru, Yoruba)	Nigeria	24 h – 3 days	30 °C
Iru woro and iru pete (Yoruba locust-bean condiment forms)	Nigeria	2 days	at least 40 °C
Iwate rice miso (Tōhoku Pacific-side karakuchi miso)	Japan — Iwate	5 months	30 °C	11.4–11.9 %
Kansai shiro miso (sweet white rice miso); Saikyo miso is the Kyoto premium example	Kinki	7–14 days		5–7 %
Kinema	Eastern Himalayas — Sikkim and Darjeeling in India, eastern Nepal and Bhutan	24 h – 3 days	28–32 °C
Koji legume pastes outside soy (pea, lentil, fava, chickpea, lupin and cowpea misos)	Denmark	18 months	19–21 °C	3–12 %	5
Kome miso, salty light type (Shinshu miso) — reference process	Japan — Nagano	2–3 months	25–30 °C	11–13 %	5
Kōshū miso (rice-and-barley koji miso, Yamanashi)	Japan — Yamanashi	12 months		12 %
Lashio fermented tofu cubes ("fermented soybean fleshy cakes")	Lashio Township, Myanmar	2–7 days		12 %
Liuyang douchi (Hunan) and Yangjiang douchi (Guangdong) — Aspergillus-type	Liuyang, Hunan	12 days	28–32 °C	2–3 %
Lupin ferments (tarwi tempeh, lupin miso)	Peru	5–10 days			3.5–4.5
Mame miso / Hatchō miso (soybean-only koji miso)	Japan — Aichi	at least 10 months		10–13.6 %	4.5–5.1
Maodoufu (hairy tofu)	Huizhou, Anhui	4 days	20 °C		up to 4
Maseura / masyaura (fermented black-gram balls, Nepal and Sikkim)	Nepal	14 h	60 °C
Meitauza (mould-grown okara cake)	China	10–15 days	14–29 °C		7.5 → 7.35
Mendol (Malang fritter of over-ripe tempeh)	Malang, East Java, Indonesia	5 days	28–30 °C
Misho (末醤), Heian soybean paste	Heian Japan
Modern non-traditional tempeh (faba bean, lupin, oats)	Sweden, Peru and Australia	6.1 days			3.5–4.5
Nan Phat Shin (fermented sesame or groundnut oil cake)	Myanmar	3–5 days			4.4
Natto (itohiki natto, whole-bean sticky natto)	Japan	24 h	5–10 °C		6.9–8.1
Non-soy legume tempe (benguk, koro and other local beans)	Java, Indonesia	24 h – 3 days	30 °C
Ogiri	Nigeria	5 days	36–40 °C		7.5–7.8
Okara tempeh (EPFL Waste-to-Taste, 2024)	Lausanne, Switzerland	2 days	30 °C
Pè bok (pe poke) — Myanmar fermented soybean	Myanmar	3–5 days			7.6–8.7
Red fermented tofu (hong furu, nam yu)	China	at least 3 months		at least 11 %	5.5–6.8
Salty barley miso (e.g. Nagasaki, Shimabara; reddish northern-Kantō barley miso)	Kyushu, Chūgoku, Shikoku, northern Kantō	3–12 months		11–13 %
Sanuki shiro miso (Kagawa white miso, GI)	Japan — Kagawa	up to 7 days		up to 6 %
Sendai miso (salty red rice miso)	Japan — Miyagi	at least 4 months	up to 30 °C	21.5 %
Shōyu no mi (soy-sauce 'fruit' — koji moromi relish)	Japan — Nagano	at least 30 days	60 °C
Shuidouchi (water douchi; natto-like Chinese douchi)	China	7–14 days			6.3 → 8.1
Sonru (Beninese néré condiment with yanyanku)	Benin	24 h – 2 days	30–47.5 °C		7.4
Sotetsu miso / nari miso (cycad-seed miso)	Japan — Kagoshima	30–50 days		10 %
Soumbala / soumbara (néré seed condiment, Burkina Faso, Mali, Côte d'Ivoire)	West Africa	36 h – 2 days	30 °C		6.1–6.8
Soy-dawadawa (boiled and roasted types, Ghana)	Ghana, Nigeria	3 days			6.6 → 8.3
Stinky tofu (chòu dòufu) — brine-soaked tofu, reference process	China and Taiwan	at least 12 months
Sweet barley miso (Satsuma miso)	Japan — Kyushu, Chūgoku and Shikoku	30 days – 3 months		9–11 %
Tan-shih / kan-shih (salt-free soy nuggets, historical China)	Northern China	10–15 days
Tao-huu-yee (Thai fermented tofu)	Thailand	9 months	29–31 °C	10.1–11.3 %	5–5.8
Tempe gembus (okara tempeh)	Central and East Java, Indonesia	22 h – 2 days	29–31 °C		5.9–6 → 7
Tempeh (tempe kedelai, traditional leaf-wrapped)	Java, Indonesia	24–44 h	20–30 °C		4–4.5
Thua nao (fresh paste and dried discs)	Northern Thailand	2–3 days	37–42 °C		6.3
Tofuyo (Okinawa)	Okinawa	28 days – 6 months	25–30 °C
Tungrymbai	Meghalaya, India	3–4 days	25–40 °C
Ugba / ukpaka (fermented African oil bean)	Southern Nigeria, mostly the south-east	2–10 days	30 °C	1–2 %	6.5–6.8 → 7.1
Upcycled ferments (okara tempeh, oncom, koji-mould okara)	Indonesia	24 h – 3 days	30 °C
Wadi / warri (sun-dried fermented black-gram nuggets, North India)	Northern India and other parts of the Indian Subcontinent	2.5–8 days	28–33 °C		5.6 → 4.9
Wadi / warri (sun-dried legume-paste dumplings)	Indian Subcontinent	2.5–8 days	29–33 °C		6 → 4.8
White fermented tofu (bai furu, sufu) — reference process	China and diaspora	2.6–6 months	25–28 °C	14 %	6–7
Yongchuan douchi (Mucor-type douchi)	Yongchuan District, Chongqing	at least 10 months
Yukiwari natto (and its older form, Goto natto)	Okitama district	15–40 days	25–33 °C
Chouyandou, 'stinky salt beans' (Huai River natto-like soybean)	Huai River basin	14–36 h	35–52 °C
Hamanatto / Daitokuji natto / tera natto (salted mold-fermented soy nuggets of Japan)	Japan, Hamamatsu	2–6 months
Setouchi barley miso (light-coloured barley miso, Seto Inland Sea)	Japan — Seto Inland Sea coast	14–28 days		9.1–9.3 %
Aizu miso	Japan — Fukushima

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What the sources record about each of these so far.

Aizu misoJapan — Fukushima

Also called 会津味噌.

Aizu miso is the red, salty rice miso of the Aizu basin in Fukushima, shaped by its harsh basin winters. Miso shops are recorded as a trade in the early Edo castle town of Wakamatsu, and milder medium-salty misos are now common too.

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