Fermented Soybeans

Fermented soybeans are soybeans that have undergone a process of fermentation, typically using specific bacteria, yeasts, or molds. This process breaks down complex compounds in the soybeans, creating new flavors, textures, and nutrients. Common examples include soy sauce, miso, tempeh, and natto.

Fermented soybeans are used to add a savory, umami flavor and depth to a wide variety of foods. They can act as a flavoring agent, a source of protein, or contribute to the texture of dishes. They are frequently found in Asian cuisine, marinades, sauces, and savory snacks.

Fermented soybeans are generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can increase the bioavailability of certain nutrients and may produce beneficial compounds. Regulatory bodies like JECFA have evaluated various fermented soy products. While generally considered safe, individuals with soy allergies should avoid them.