Fermented Pastes, Seasonings and Protein Foods

Gathers the traditional fermentation techniques that turn fish, shellfish, soybeans and grains into pastes, seasonings and protein foods. Shrimp paste fermentation turns small shrimp into a pungent, long-keeping Southeast Asian seasoning, prahok fermentation makes a strongly flavored Cambodian paste from freshwater fish, tempeh fermentation binds soybeans with a mold into a firm, sliceable cake, and koji fermentation cultivates the mold Aspergillus oryzae on steamed grain or soybeans as the starting culture for many East Asian foods. A technique belongs here when its own cited article describes fermenting a protein-rich food or growing a mold culture for seasonings. It excludes cereal and root staples, which have their own group.