fermented beans
Tempeh's starting point
Fermented beans are legumes transformed by bacterial or fungal cultures, developing complex flavors and altered textures.
The process appears across cuisines: soybeans become miso, tempeh, and soy sauce; black beans ferment into Chinese douchi.
Fermentation increases digestibility and creates the umami depth prized in Asian cooking: The stir-fry gets its punch from fermented black beans.
- soyProtein-rich Asian bean
- soy sauceFermented bean condiment
- misoFermented legume paste
- tempehFermented soybean patty
- nattoFermented soybean dish
tofu · umami · umami bomb · fish sauce · pungent · salty · paste · soybeans · koji · aged · earthy · funky · savory · sauce · tangy · probiotic · gut health · crock
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