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What Foods Contain Fermented Soy Beans?

What Foods Contain Fermented Soy Beans? thumbnail
Soybeans have wonderful nutritional value.

Unfermented soybeans contain phytates, enzyme inhibitors and goitrogens--three forms of phytochemicals with toxic effects on the body. Fermentation eliminates these harmful substances and unlocks the full nutritional value of the soybean. Certain foods, in particular, are made from fermented soybeans.

  1. Miso

    • Miso soup is made with salted soybeans.
      Miso soup is made with salted soybeans.

      Miso is made from either salted soybeans alone or salted soybeans and grains like barley, rice, and wheat. The soybeans are cultured and allowed to age, yielding a rich, salty taste.

    Soy Sauce

    • This dark liquid is drained off miso and used to season many Asian dishes. Tamari sauce is simply a soy sauce drained from miso without grains.

    Tempeh

    • Originally from Indonesia, tempeh is made from soybeans and rice or millet that has been introduced to a mold culture and allowed to ferment for 24 hours. It produces a chewy, meat-like substance with a hearty taste.

    Natto

    • Made from fermented soy, natto is a sticky, slightly sweet paste added to rice or vegetable dishes.

    Fermented Tofu

    • Cooked, pureed soybeans are first made into a textured tofu and then fermented to yield a white, creamy tofu similar to a soft cheese.

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  • Photo Credit Image by Flickr.com, courtesy of heliosphan Image by Flickr.com, courtesy of Dan4th Nicholas

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