More Fermented Foods
Four more fermented foods and skills: natto, rice vinegar, fermented seafood, and how to store everything in this guide.
The full list sits in the frame below - it scrolls inside the frame so the rest of the page stays close.
Natto
Soybeans fermented with Bacillus subtilis (natto bacteria) into the sticky, stringy food eaten over rice.Rice Vinegar (Komezu)
Vinegar brewed from sake or sake lees - the gentle acid behind sushi rice and suzuke pickles.Kusaya and Fermented Seafood: The Basics
Fish fermented in a living brine - the strongest-smelling corner of Japanese fermentation, from the Izu Islands.Storing Fermented Foods and Reading Dates
Japanese date marks, what darkening means in miso, when shoyu fades - the storage facts that apply across this whole guide.
Soybeans fermented with Bacillus subtilis (natto bacteria) into the sticky, stringy food eaten over rice.Rice Vinegar (Komezu)
Vinegar brewed from sake or sake lees - the gentle acid behind sushi rice and suzuke pickles.Kusaya and Fermented Seafood: The Basics
Fish fermented in a living brine - the strongest-smelling corner of Japanese fermentation, from the Izu Islands.Storing Fermented Foods and Reading Dates
Japanese date marks, what darkening means in miso, when shoyu fades - the storage facts that apply across this whole guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.
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