Fermented Soybean Products: Soy Sauce, Miso, Tempeh, Natto

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
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.