Types of Japanese Fermented Foods
The whole family on one page: start from the food, then go deep in its section.
The full list sits in the frame below - it scrolls inside the frame so the rest of the page stays close.
Koji
The starter mould behind miso, shoyu and amazake.Miso
The paste system: koji type, colour, region.Shoyu
The five official JAS types.Tsukemono
The pickle family and its methods.Natto
Whole-bean bacterial fermentation.Rice vinegar
The second fermentation.Amazake
The sweet koji drink, in two kinds.
The starter mould behind miso, shoyu and amazake.Miso
The paste system: koji type, colour, region.Shoyu
The five official JAS types.Tsukemono
The pickle family and its methods.Natto
Whole-bean bacterial fermentation.Rice vinegar
The second fermentation.Amazake
The sweet koji drink, in two kinds.
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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