insipid, but very good dressed as I say and
excellent fried in butter.Fermented Bean Curd Sufu (tou fu ru, fu ru)
is soybean curd fermented by molds in the
genera Actinomucor and Mucor, producing the
Chinese and vegetarian equivalent of mold-
ripened milk cheeses.
Fermented Soybean Products: Soy Sauce,
Miso, Tempeh, Natto The great appeal of
miso and soy sauce, long-fermented soy
products, is their strong, distinctive, and
delicious flavor. It develops when microbes
break down the bean proteins and other
components and transform them into savory
substances that then react with each other to
generate additional layers of flavor. Tempeh
and natto are quick-fermented soy products
with their own unusual qualities.
Two-Stage Fermentations Asian mold
fermentations generally involve two distinct