Fermented soy products

Well known food products made from fermented soybeans include:

Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions Cheonggukjang (ʨʰʌŋkukʨaŋ is a fermented Soybean paste used in Korean cuisine. Jajangmyeon (also spelled jjajangmyeon) is a Korean dish derived from the Chinese dish Zhajiang mian. Doenjang (tønʨaŋ is a traditional Korean fermented Soybean paste Doubanjiang is a spicy salty paste made from fermented broad beans, Soybeans salt rice and spices Gochujang is a savory and pungent fermented Korean Condiment, a kind of hot sauce is a traditional Japanese food produced by fermenting Rice, Barley and/or Soybeans, with salt and the fungus (the most typical miso is made is a traditional Japanese food made from fermented Soybeans popular especially for Breakfast. Sweet noodle sauce also known as sweet bean sauce or sweet soybean paste is a thick dark brown- or black-colored Chinese sauce is made from wheat flour Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Tauchu ( Chinese: 豆[[wikt 酱|酱]] Pinyin: dòujiàng in Chinese cuisine, is a Paste made from preserved Soybeans, Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds Soybeans into a cake form Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu) is a form of processed preserved Tofu used in Chinese Stinky tofu is a form of fermented Tofu, which as the name suggests has a strong Odor. Yellow soybean paste ( Chinese: 黄[[wikt 酱|酱]] pinyin huángjiàng literally "yellow paste" is a fermented paste made from yellow Fermented bean paste is a category of fermented foods typically made from ground Soybeans which are indigenous to the cuisines of East and Southeast

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