| Name | Image | Regional or Ethnic Origin | Description |
| Continent (or comparable) | Country or Ethnicity |
| Cocoa | | North America | Mesoamerica | Cocoa bean fermentation for chocolate, and other cocoa products. |
| Cheonggukjang | | Asia | Korea | A fermented soybean paste used in Korean cuisine that contains both whole and ground soybeans. |
| Doenjang | | Asia | Korea | A thick bean paste that includes fermentation in its preparation. |
| Doubanjiang | | Asia | China | A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. |
| Douchi | | Asia | China | A type of fermented and salted black soybean. |
| Douzhi | | Asia | Beijing | This is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans. It is a by-product of cellophane noodle production. It is generally slightly sour, with an egg-like smell. (Pictured in bowl at bottom left.) |
| Fermented bean curd | | Asia | China | Fermented tofu. |
| Fermented bean paste | | Asia | East and Southeast Asia | A category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans may also be used. |
| lulu jardin | | Asia | China | A type of fermented bean curd. |
| Miso | | Asia | Japan | A bean paste that includes fermentation in its preparation. |
| Nattō | | Asia | Japan | Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan, nattō is most popular i |
| Felij | | Africa | West Africa | A flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The process and product are similar to iru or douchi. Its smell is like cheese, miso, or stinky tofu. |
| Oncom | | Asia | West Java, Indonesia | A traditional staple food closely related to tempeh, usually made from various byproducts of other foods such as tofu. Red and black oncom are made using different varieties of mold. |
| Pon ye gyi | | Asia | Myanmar (Burma) | A fermented bean paste commonly used as a condiment or marinade, traditionally made from horse gram beans, alongside other beans. |
| Ssamjang | | Asia | Korea | A thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar. |
| Stinky tofu (chòu dòufu) | | Asia | China, Hong Kong, Taiwan | A variety of fermented tofu. |
| Tempeh | | Asia | Indonesia | A traditional soy product originally from Indonesia that is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. |
| Tianmianjiang | | Asia | China | A thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor, also known as sweet bean sauce, sweet flour sauce or sweet wheat paste. Peking duck and jajangmyeon (black bean noodles) are two popular dishes that feature the sauce. |
| Tương | | Asia | Vietnam | Originally, the term tương referred to a salty paste made from fermented soybeans. The word tương can also be used to refer to other condiments, such as tương cà (tomato sauce), tương xí muội (plum sauce) or tương ớt (chilli sauce). In southern Vietnam, nước tương refers to soy sauce while Northern Vietnam calls it xì dầu. |
| Tungrymbai | | Asia | Meghalaya, India | A fermented soybean food. Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste, and frying in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork. |
| Yellow soybean paste (huáng jiàng) | | Asia | Northern China | A fermented paste made from yellow soybeans, salt, and water. |
