Found 91 results.
Douchizh-ro
Fermented and salted black soybeans
Tươngvi
Vietnamese fermented bean paste
Indonesian soy product originated from Java island, used as protein source
traditional Japanese food made from fermented soybeans
Fermented foods made from ground beans
Gochugarukr-ro
Korean red chili powder
Meat preserved with cultured bacteria
Chinese sauce in the form of a thick brown paste
Indonesian fermented bean paste
Liquor distilled from pomace that is left over from winemaking
Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine
Chinese bean paste
Rice modified by culturing with bacteria or mold
Chinese and Japanese food product made from soybeans
Liquid seasoning made from soybeans
Fermented alcoholic beverage from apple juice
Category record for fermented drinks
Zunda mochijp-ro
Japanese confection of glutinous rice cake with soybean paste
Cheonggukjangkr-ro
Korean seasoning
culinary vegetable
Doenjangkr-ro
fermented soybean paste
Żurpl
Eastern European fermented grain soup
Fruit of the apple tree
Nepali term for fried black soybeans
Liquid seasoning derived from soybeans
Extract of soybeans used as emulsifier and stabilizer
Edamamejp-ro
preparation of soybeans eaten in East Asian cuisines
Beverage made from soybeans
Mukimamejp-ro
Japanese term for soybeans blanched outside the pod
Burmese fermented bean paste
Kashkfa
Fermented dairy product in Iranian, Middle Eastern, and Central Asian cuisine
Chichaes
fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions
White misojp-ro
Light colored miso paste
Soup made with cooked black beans
Products based on fermented fish
Misojp
fermented soybean paste
Alcoholic beverage made from agave
Pào càizh-ro
type of pickle in Chinese, and particularly Sichuan cuisin
Condiment prepared with chili peppers
Thai rice noodles
Agkudfil
Traditional Filipino alcoholic drink
Pangasifil
various Filipino rice wines
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
culinary traditions of Korea
Fermented drink that undergoes malting before being processed
Katsuobushijp-ro
dried, fermented, and smoked skipjack tuna
type of fermented bean curd
north Chinese noodle dish of cumian with a sauce of stir-fried minced meat and fermented soybean paste
Turkic fermented milk product
Budums
Malaysian fermented fish sauce
West African dish of fermented cassava pulp
Fermented corn dumpling, common in west Africa
Mắm nêmvi
Vietnamese fermented fish sauce
Malay condiment made from fermented durian
Basifil
fermented beverage made from sugarcane
Balao-balaofil
Filipino fermented shrimp and rice dish
type of lightly fermented cabbage relish from Central America
cabbage that has been fermented by various lactic acid bacteria
Fermented beverage made from fruit other than grapes
Fermented beverage made from fruit other than grapes
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Fermented soybean sauce
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
Red rice fermented with yeast culture
fermented cereal-based non-alcoholic or low alcoholic beverage
variety of fermented tea produced in the Yunnan province of China
Fermented drink, typical home brewed
Fermented milk drink
fermented dairy product traditionally made of mare's milk
Balichãopt
Macanese fermented shrimp paste
Lahpetmy
Burmese pickled tea
Milk modified by acid, either through fermentation or added ingredients
Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine
Ogok bapkr-ro
Kongguksukr-ro
Korean noodles in cold soymilk broth
Akadashijp-ro
Japanese term for red miso soup
Mame daifukujp-ro
Japanese mochi confection filled with bean paste
Bacterial culture used in rice fermentation
variety of tteok (Korean rice cake)
Solids remaining after pressing foodstuff
Manufactured protein product, made from vegetable sources
Mixture of two or more liquids that are normally unmixable
state of the United States of America
state of the United States of America
state of the United States of America
hamburger-like sandwich made from vegetables
species of plant in the Fabaceae family
Okarajp-ro
Byproduct of tofu production