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Miso, soy sauce, natto, tempeh, douchi and other ferments of soybeans, beans and seeds.
109 entries listed here, page 2 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.
Basein is a fermented soy food of the Pa'O people of Shan State, known so far only from a photo caption in a Kyoto University research project on fermented foods of mainland Southeast Asia. No source read describes how it is made.
Also called भल्ले, ਭੱਲੇ.
Bhallae is a mildly acidic fermented black-gram food from India, eaten as a side dish. A 2016 review lists a mixed community of yeasts, lactic bacteria and Bacillus subtilis for it.
Also called 陈窖豆豉粑, 豆豉粑, douchiba.
Chenjiao douchi ba are fermented soybean cakes from Qianxi and Dafang in Guizhou, made by traditional methods and ripened for a long time in a cellar. Qianxi cakes are fermented by Bacillus, Dafang cakes by Mucor moulds and bacteria together. They are eaten as an appetizer.
Also called えんどう味噌, pea miso.
Endō miso is a miso made from field peas instead of soybeans, kept up by some farm households in the Katsuragi area of Nara. Soaked peas are boiled and mashed, mixed with koji and salt, packed away from air in a cool, dark place, and ready after about half a year. It is sweeter than soybean miso.
The peanut ferments covered here start from the cake left after pressing peanut oil, not from whole peanuts. In West Java the cake is grown with Rhizopus into black oncom, and red oncom is grown with Neurospora, mainly on soy pulp. In Myanmar the cake is soaked, salted and soured, probably by lactic bacteria, into Nan Phat Shin. This entry is a summary that points to those foods.
Safety: Peanuts are among the foods with the highest aflatoxin B1 levels in surveys across Southeast Asia (Ab Dullah 2026). WHO says most mycotoxins survive food processing, so fermenting cannot be counted on to remove them. It advises discarding nuts that look mouldy, discoloured or shrivelled, and that goes for the press cake too.
Also called 郡上みそ, 郡上味噌.
Gujō miso is a soft, medium-salty miso from the Nagara river headwaters in Gifu, made with both barley koji and soybean koji. The maker packs it with winter water and ripens it for more than two years, keeping the tamari liquid in, which makes it soft. The name is a trademark of one maker, not a regional class.
Also called 醤, もろみ.
Hishio is the old Japanese family of salted, fermented pastes taken from Chinese jiang. Its grain-and-soy branch, koku-bishio, made from soybeans, grain and salt, is an ancestor of miso and shoyu. A Nara revival made since 2010 ferments koji of soybeans, barley and sorghum in brine.
Also called 증보산림경제, 만초장, manchojang.
The Jeungbo sallim gyeongje, finished in 1766, is a Joseon farm-management book that records many kinds of jang, the Korean soybean sauces and pastes. It holds the first record of manchojang, a hot-pepper paste made with dried bean paste, sea kelp and fish, and adds red pepper to several other pastes. This is a text entry; the steps are not yet drawn from the book itself.
Also called 加賀味噌.
Kaga miso is the miso of the Kaga area in Ishikawa. A nutrition sheet describes it as slightly salty and rich. No source read gives its koji ratio, salt level or ripening time.
Also called 径山寺味噌, 金山寺味噌, 紀州金山寺味噌, Kishu Kinzanji miso, name-miso.
Kinzanji miso is a chunky miso eaten as it is, with rice or with drinks, not used for soup. Rice, naked barley and soybeans are all made into koji, then mixed with chopped melon, eggplant, ginger and shiso, salt and sugar, and left to ferment and ripen for several months. Kishū Kinzanji miso from Wakayama is a registered Geographical Indication.
Libi-ippa is listed in earlier research as a Bhutanese fermented soybean food, but no source for the name has been found in any spelling. The fermented soybean food that sources do document for Bhutan is kinema, a sticky Bacillus ferment eaten in southern Bhutan. Until a source appears, this entry holds only the name.
Also called 卤腐, 石林卤腐, 酒卤腐, 油卤腐, Shilin lufu.
Lufu is Yunnan's spicy fermented tofu. Tofu is cured with salt, chilli, star anise and Sichuan pepper powders and comes in liquor and oil types. Shilin lufu is red outside and golden inside, and one old workshop takes about 100 days over two fermentations.
Safety: A sequencing study of commercial fermented bean curd flags genera such as Pseudomonas, Acinetobacter and Enterobacteriaceae as possible safety concerns [sufu2025]. Home-fermented tofu has caused botulism, which can kill. In two CDC reports of home-fermented tofu, the tofu sat at room temperature for about one to two weeks, was low in salt and acid (one sample measured pH 6.8) and was not heated before eating [mmwr2007, mmwr2013]. The sources give no pH figure for lufu, so those reports show a hazard of home tofu ferments, not a finding about lufu, and the workshop method on this page is not a tested home recipe. The toxin cannot be seen, smelled or tasted [cdc-prev].
Naw hpu is the fermented soybean of the Kachin highlands, recorded in Jinghpaw oral accounts. Well-cooked soybeans are wrapped in small bundles of round, hairy leaves and kept at the fireplace for five or six days until they ferment. The beans are then packed into bamboo tubes and kept above the fireplace for months, and eaten mixed with pounded ginger, chilli and salt.
Safety: Without salt the stored beans go off (turn bitter and smelly) over time [KK1-0198].
A Shuri brewery in Okinawa makes its miso from whole soybeans, house-made koji and Okinawan salt (shimamāsu). One Shuri brewery explains that Okinawa's heat lets it start batches in any season, not only in winter, and that the short ferment leaves a natural sweetness. No source read gives its koji ratio, salt or ripening time.
A group entry for lesser-known home-made soybean ferments of north-east India, known mostly by name. A 2023 metagenome study of grep-chhurpi, peha and peron namsing from Arunachal Pradesh found Bacillus subtilis to be the main species in all of them. Their making is not yet described in any source read.
Peaso is Noma's miso made from cooked yellow split peas instead of soybeans, mashed with rice koji and salt and aged for about three months. It uses about 4–5% salt, half or less of a classic miso, so yeasts and lactic and acetic bacteria act faster and the flavour is brighter and fruitier.
Also called peruñyaan, peruyyan, perunyaan.
Peruyaan is the sticky fermented soybean of the Apatani people of the Ziro valley. Cooked soybeans are packed into a bamboo vessel lined with ginger leaves and kept on a rack above the fireplace for a few days until they turn sticky. It is mixed with hot water, chilli and salt and eaten as a side dish.
A quick, unsalted fermented tofu in which tofu cubes, with or without a mould coat, are kept for 12 hours or more in rice wine and its lees. Some makers add crushed leaves, cloves, orange peel and tofu whey and use a green Mucor mould.
Safety: This tofu is made without salt. A CDC report describes one confirmed and one probable case of botulism in people who ate home-fermented tofu left to ferment at room temperature, and says spore germination and toxin formation need warm, anaerobic, low-acid, low-salt and low-sugar conditions. Do not make this at home from a description.
Also called 佐渡味噌.
Sado miso is a salty red rice miso from Sado Island, kept apart from the Echigo miso of the Niigata mainland. Rice koji goes in at 60–80 % of the soybeans and the miso has 13–14 % salt. It is aged long. From the Meiji era the island's miso industry grew mainly on shipments to Hokkaido.
Sere or seredele is a Balinese soybean food that SoyInfo Center calls semifermented and usually classes as nonfermented. One SoyInfo history lists "perhaps sereh in Bali" among the relatives of natto, which would make it a Bacillus ferment, but no source read describes how it is made.
Also called 庄内味噌.
Shōnai miso is the rice miso of the Shōnai plain in Yamagata. A school food sheet describes it as a "shikkari" (solid, well-defined) white miso made with a large share of rice koji. No source read gives its koji ratio, salt or ripening time.
Also called សៀង, seing.
Sieng is a Cambodian fermented soybean seasoning. Boiled soybeans are fermented for a few days in shallow bamboo baskets, where Bacillus subtilis grows on them as in natto, and are then put into strong salt water and aged for more than a week.
Safety: Because it ferments with whatever bacteria land on it, sieng carries a Bacillus cereus risk. 12 of 120 samples held B. cereus, 2 of them enterotoxin-producing strains. The filtered culture liquid of one B. subtilis strain (CeM6-7) slowed several Gram-positive pathogens, such as S. aureus, in broth, so the report proposes it as a starter. It reports no trial in sieng [NARO-sieng].
A boundary entry for old drinks and starters where soybeans play a part in an alcoholic ferment. The best-documented is kiu-tsee, a Cantonese wine starter of boiled rice, soybeans and powdered Glycosmis leaves, moulded for a few days and then dried. Soy wines were also made by steeping soy nuggets or black soybeans in grain wine.
Safety: No source we read names the moulds that cover the starter bricks. The WHO says some moulds make mycotoxins, that aflatoxins can occur on rice and soybeans, and that mould grows under warm, damp conditions.
A list entry for special misos that are named in sources but not yet described as their own entries. They differ mainly in the grain used for the koji or in what is added. No process numbers were found for any of them.
Also called tahuri, tahuli.
Tahuri is the Philippine name for salted fermented tofu. It was first imported from southern China in stone jars, and by 1939 Manila tofu shops made it by packing tofu cakes in crude salt for several months, until they turned from white to brownish yellow.
Also called 豆腐の味噌漬け, miso-marinated tofu, misozuke tofu.
Very firm tofu is pressed hard to drive out water, then buried in salty miso, with layers of sugar in the Kumamoto version, for about half a year. Enzymes from the miso's koji slowly soften the tofu until it is creamy and tastes like cheese or sea urchin. It is sliced thin and eaten with rice or with drinks.
Also called 潼川豆豉.
Tongchuan douchi is a Mucor-type black douchi from Santai in Sichuan. Black soybeans are grown with Mucor mould into koji, then steamed, washed free of mould, flavoured with five-spice, star anise and other herbs and spices, and stored for a long time in cellars. A 2026 study followed it through 6 to 36 months of fermentation and found the mature flavour around 18 months.
Also called 津軽味噌, 津軽三年味噌, Tsugaru sannen miso.
Tsugaru miso is the red, medium-salty rice miso of Aomori. It is made from soybeans, rice koji and about 13 % salt, and it ages in the cold north for a long time, about three years in the "three-year miso" form. The 1648 domain rule fixed the mix for the domain's purveyors.
Safety: high salt chosen to prevent spoilage over multi-year ageing
Also called 糟腐乳, tsao sufu, tsao ju fu.
Moulded tofu cubes are salted in a crock for a few days, then buried in the lees left from making rice wine and aged for about two months. The lees take the place of the usual wine-and-salt dressing.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
