Gathers the salty, savory seasonings produced by fermenting soybeans, other beans, fish or shrimp, which are the base of much East and Southeast Asian cooking. It includes soy sauce, tamari, miso, doenjang, gochujang, doubanjiang, douchi, ssamjang, fermented bean curd, fish sauce, garum, shrimp paste, oyster sauce, hoisin sauce, kecap manis and tempoyak. Within the Condiments, Sauces and Fermented Flavorings subcategory it sits beside the groups Asian Dipping and Cooking Sauces, Chili Sauces and Hot Pastes, Emulsified, Creamy and Gravy Sauces, Tomato-Based and Table Sauces, Herb, Nut and Fruit Pastes, Relishes and Chutneys, Vinegar, Mustard and Flavor Enhancers, and each entry is placed in the one group whose description fits it best.