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Fermented Oriental Soyfoods

  • Chapter
Soybeans

Abstract

There are four major fermented soyfoods (soy paste, soy sauce, tempeh, and natto) and two minor fermented soyfoods (sufu and soy nuggets). As shown in Table 4.2, these foods vary greatly in preparation methods, microorganisms involved, and utilization. Although it takes less than a week to prepare tempeh and natto, preparation of the remaining types of fermented soyfoods generally requires several months to complete. Except for natto, which results from bacterial fermentation, all others are fermented mainly by fungi. In terms of utilization, tempeh and natto are consumed as a part of a main meal, thus they contribute protein and oil to the diet in addition to their characteristic flavor. All other types are generally served as seasonings for dishes or soups. They contribute more in flavor than in nutrition to the diet. The approximate chemical composition of selected Oriental soyfoods is listed in Table 5.1.

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  1. Soyfood Laboratory, Hartz Seed, a Unit of Monsanto Company, USA

    KeShun Liu

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© 1997 Springer Science+Business Media Dordrecht

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Liu, K. (1997). Fermented Oriental Soyfoods. In: Soybeans. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1763-4_5

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  • DOI: https://doi.org/10.1007/978-1-4615-1763-4_5

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