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Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard , soy or tare sauce , and sometimes Japanese bunching onion .
A fermented soybean paste used in Korean cuisine that contains whole as well as ground soybeans; similar to nattō. Doenjang: Korea: A traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean. Doubanjiang: China: A spicy, salty paste made from fermented broad beans, soybeans, salt
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as Tetragenococcus halophilus, which can be killed by overcooking. For this reason, the miso should be added to soups or other foods prepared just before they are removed from ...
Coconut curry soup, sausage with pork and chile paste, fish roasted in banana leaves and minced pork salad. 86(15) June 6, 2017 Toronto: BBQ pork, lobster, Jamaican flatbreads and butter tarts: 87(16) June 6, 2017 Hanoi: Sweet and sour snail soup, ground pork-filled breakfast crepes and sweet potato fritters topped with shrimp 88(17) June 13, 2017
Tororo (Japanese: 薯蕷, とろろ) is a Japanese side dish made from grating raw yams such as yamaimo (Japanese mountain yam) or nagaimo (Chinese yam).. The flavorless dish uses ingredients such as wasabi (a pungent paste made from the wasabi plant), dashi (Japanese stocks), and chopped spring onions, to give it more flavor.
Nattokinase (pronounced nuh-TOH-kin-ayss) is an enzyme extracted and purified from a Japanese food called nattō.Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme, to boiled soybeans.
Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a Chinese form of fermented tofu that has a strong odor.It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.
Like many forms of doenjang, cheonggukjang is paste-like in texture, but also includes some whole, uncrushed soybeans. [citation needed] Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder. [citation needed]