Axone is regarded as Sümi's (Sema) special dish, which is made of fermented soybean. Soybean is boiled, transferred to a bamboo basket and covered with leaves - preferably banana leaves. The basket is placed in a warm, humid place such as over a furnace. After several days, the fermented soybean is mashed, made into thick flat cakes and wrapped in leaves which are then smoked over a fire for up to a week before cooking. It is usually cooked with smoked pork.
Whole soybeans fermented without salt, Hawaijar is used for making piquant relishes called ametpas as well as thick hearty stews such as Changempomba along with leafy greens and fish.[1]
A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called la doubanjiang. It is used particularly in Sichuan cuisine.
Used in the cuisine of China, where it is most widely used for making black bean sauce,[2] the preparation process and product are similar to ogiri and iru, both being African fermented bean products.
A category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans, may also be used.[3]
A savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae.
Consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. The dish originated from zhajiangmian in China's Shandong region.
A fermented soybean product indigenous to Nepal, mostly prepared by Rais and Limbus of Eastern Nepal. The traditional method of kinema preparation involves cooking of soybeans, cooling to room temperature, mixing with a small amount of vegetable ash, wrapping in banana leaves or rice straw, leaving it for 2–3 days in warm place for fermentation. It has slimy appearance and has a persistent nutty to musty flavor. Kinema resembles characteristics of Natto.
A traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin (麹菌), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple.
A form of processed, preservedtofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2cm thick soaked in brine with select flavorings.[10]
A condiment produced from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojaemolds.[11] After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.[12] Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. In recent times, it is used in Western cuisine and prepared foods. See also: Sweet soy sauce.
A form of fermented tofu that has a strong odor. Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation. The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.[13] The brine fermentation can take as long as several months.
Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavor than koikuchi, Japan's most-produced soy sauce. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.
A traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
A thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou, and fermented yellow soybeans (the lees left over from the fermentation of soybeans to make soy sauce). There are many different types of sweet bean sauces depending on the different compositions and the different method of production, and significant regional variations exist.
A name applied to a variety of condiments, Tương is a fermented bean paste made from soybean and commonly used in Vietnamese cuisine. It may range in consistency from a thick paste to a thin liquid.
A fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.
Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its saltiness and pronounced umami taste.
The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Miso soup is a traditional Japanese soup consisting of miso paste mixed with a dashi stock. Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, mushrooms, etc. Along with suimono, miso soup is considered to be one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.
Soup soy sauce or "guk-ganjang" is a type of Korean soy sauce made entirely of fermented soybeans (meju) and brine. It is also a byproduct of doenjang production. Both lighter in colour and saltier than other Korean ganjang varieties, soup soy sauce is used mainly in guk (soup) and namul in modern Korean cuisine.
Douchi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Doenjang or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production. It is sometimes used as a relish.
Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. Tofu originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines. In modern Western cooking, it is often used as a meat substitute.
Kinema is a fermented soybean food, prepared by the Limbu communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema also known as Kinama, which is a traditional food of the Limbu people.
Sweet soy sauce is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (tianmianjiang). It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production.
References
↑ Anand Singh, Thangjam; Nongthombam, Grihalakshmi; Goksen, Gulden; Singh, Harikesh B.; Rajauria, Gaurav; Kumar Sarangi, Prakash (August 2023). "Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review". Food Research International. 170: 112983. doi:10.1016/j.foodres.2023.112983. PMID37316061.
↑ McCloud, Tina (7 December 1992). "Natto: A Breakfast Dish That's An Acquired Taste". Daily Press. Archived from the original on 20 April 2013. Retrieved 25 December 2012. It's a traditional soybean breakfast food from northern Japan and it's called natto. [...] As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.
↑ Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publishing. pp.328–329. ISBN978-1603582865. Natto is a Japanese soy ferment that produces a slimy, mucilaginous coating on the beans, something like okra. [...] The flavor of natto carries notes of ammonia (like some cheeses or overripe tempeh), which gets stronger as it ferments longer.
↑ A., M. (30 March 2010). "Not the natto!". Asian Food. The Economist. Retrieved 25 December 2012. ...natto, a food that has achieved infamy among Japan's foreign residents.
↑ Buerk, Roland (11 March 2010). "Japan opens 98th national airport in Ibaraki". BBC News. Retrieved 25 December 2012. ...natto, a fermented soy bean dish that many consider an acquired taste.
↑ "Natto Fermented Soy Bean Recipe Ideas". Japan Centre. Retrieved 25 December 2012. Natto are one of those classic dishes that people either love or hate. Like Marmite or blue cheese, natto has a very strong smell and intense flavour that can definitely be an acquired taste.
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