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Fermented soybeans

Fermented soybeans are soybeans transformed by fermentation and used as a savory ingredient or condiment.

Fermented soybeans — illustrative ingredient image

About Fermented soybeans

Fermented soybeans are whole or partly broken soybeans transformed by microbial fermentation and used as a food ingredient or condiment. They can be eaten directly, mixed into rice or other staple foods, or incorporated into soups, stews, sauces, and relishes.

Aromas and flavours range from mild and nutty to strongly savory, earthy, or pungent. They may be intact, sticky, soft, mashed, dried, or crumbly, with texture depending on the organisms involved, moisture, and fermentation conditions.

They may appear as intact beans, a soft mash, sticky beans, or dried and crumbly pieces. Cooking, drying, salting, or further processing changes their colour, saltiness, aroma, and texture before they are added to a dish.

Ingredient type
derived ingredient

Forms & related ingredients

  • Soybeancontains · Fermented soybeans → Soybean
  • Saltcontains · Fermented soybeans → Salt

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Where will you meet it?

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ON A MENU OR LABEL

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Where fermented soybeans appears

1 linked foods

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Rice dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fermented soybeans

Names and romanised forms to recognise on menus and labels.

English

Fermented soybeans

English

Beans, edamame, frozen, boiled in unsalted water

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fermented soybeans nutrition & diet

Fermented soybeans nutritional value

Reference: Soya beans, fermented

Per 100 g of 100 g edible portion in the named official reference form.

Calories
159kcal
Protein
15.9g
Carbs
4.9g
Fat
7.5g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Identify whether the product is whole fermented soybeans, softened beans, a pressed preparation, or a seasoned condiment. Match the reference to the edible form, retained brine, cooking state, and portion served. Added grains, salt, oil, sugar, or aromatics should be recorded because they belong to the specific preparation.

Compare the right form: Match the reference to whole fermented soybeans by fermentation method, bean state, seasoning, drained or brined form, and edible portion.

Diet considerations

These are plant-derived soybeans when no other ingredients are included. Compatibility changes with added wheat or other cereals, seafood, meat, dairy, sweeteners, oils, and spice mixtures. A plain fermented bean preparation differs from a commercial condiment or cooked dish, so brand, recipe, and serving accompaniments should be established.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Soybean. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: The Pacific Islands Food Composition Tables, Second Edition (2004) — G055 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .