Tempeh (Japanese-Adapted)

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

A traditional Japanese fermented food made by cultivating natto bacteria (Bacillus subtilis var. natto) on steamed soybeans. Known for its strong stickiness and distinctive smell, eaten daily especially in eastern Japan.

Natto fermented after splitting soybeans. The larger surface area promotes fermentation, producing stronger stickiness than whole-bean natto. A traditional natto of the Tohoku region (especially Akita), also used as an ingredient in miso soup.

A traditional Japanese fermented food made by cultivating natto bacteria (Bacillus subtilis var. natto) on steamed soybeans. Known for its strong stickiness and distinctive smell, eaten daily especially in eastern Japan.

Soy sauce made primarily from soybeans and salt with little to no wheat. Mainly produced in the Chubu region (Aichi, Mie, Gifu). Rich umami and deep color make it favored for sashimi. Also valued as a gluten-free soy sauce option.

A traditional Okinawan fermented food. Island tofu is aged in awamori and red koji for months to over half a year. A Ryukyu royal court delicacy with rich, cheese-like flavor.

A type of 'name-miso' (eating miso) made by adding koji to soybeans, rice, and barley, mixed with vegetables like eggplant, shiso, and ginger, then aged. Eaten as a side dish, also known as the origin of soy sauce.

A traditional Japanese fermented food made by fermenting soybeans with Bacillus subtilis. Its distinctive stickiness and aroma divide opinions, but it is extremely nutritious. Components such as vitamin K2 and nattokinase have drawn attention, leading to a worldwide reassessment as a health food.