Fermented soy-based foods

liquid seasoning

is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), 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 food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.

thumb|right|Tempeh being sold in a traditional market in Indonesia

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.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.

Doenjang () or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.

Chinese fermented tofu with a strong odor; usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants

Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

yogurt prepared with soy milk-

Douchi (), also known as tochi, fermented black soybeans, Chinese fermented black beans (), or salted black beans, 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-jjigae (), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients of vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. Doenjang-jjigae was initially made with home-made doenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made doenjang instead as their ingre

Doubanjiang (, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans (fava beans), chili peppers, soybeans, salt, and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavoring, and shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, Sichuan doubanjiang is called la-doubanjiang (, "la" (辣) m

Oncom (IPA: ) is a fermented food which is one of the traditional staples of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. The food is closely related to tempeh; both are fermented using mold.

fermented foods made from ground soybeans

Tetramethylpyrazine, also known as ligustrazine, is a chemical compound found in nattō and in fermented cocoa beans. In an observational study, tetramethylpyrazine was the dominant volatile organic compound in one sourdough starter. When purified, tetramethylpyrazine is a colorless solid. It is classified as an alkylpyrazine. Its biosynthesis involves amination of acetoin, the latter derived from pyruvate. It exhibits potential nootropic and antiinflammatory activities in rats.

Kinema () (Limbu: , Kinaamba in Limbu) is a fermented soybean food, originated among the Limbu people and now prepared by the Kirat people of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema, also known as kinama, is a traditional food of the Limbu people.

Tauco, Taucu, Taotjo, Tao Jiew or Tauchu (; , ) are various adaptations of the yellow soybean paste from China created by overseas Chinese in Southeast Asia. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour, and fermenting them to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The tauco is commonly used by Chinese Indonesians, Malaysian Chinese, Chinese Singaporeans, Chinese Bruneians, and Thai Chi

Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.

Meju () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). Meju is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with Aspergillus oryzae and/or Bacillus subtilis.

fermented paste made from yellow soybeans, salt, and water used in Chinese cuisine

traditional Shan food made from fermented soybeans

Akhuni (also axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.

Doenjang-guk () or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood. It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). It is similar to the Japanese miso soup. It is sometimes mild, sometimes strong, and accompanied with rice most of the time.