[bane]

The fermentation traditions around soybeans are particularly interesting. The starting point is called meju [1] which are blocks of open air fermented soybeans in blocks.

From there you can continue to process and ferment them to produce a variety of sauces, pastes, soup bases, and so on - soy sauce is the most famous in the west, but the rest of the products have honestly mind-blowing, highly complex, tastes.

There's also a broad tradition of preserving and fermenting various seafoods, from the corvina to fermented skate (hongeo) [2].

1 - https://en.wikipedia.org/wiki/Meju

2 - https://en.wikipedia.org/wiki/Hongeo-hoe

[fuzztester]

thanks.