ABSTRACT
In the Orient, there are many kinds of indigenous fermented food that involve soybeans. The main ones are soy sauce, miso (fermented soy paste), natto (fermented whole soybeans), sufu (fermented soybean protein curd), tempeh (fermented whole soybeans), and the like, which have been reviewed and discussed from various historical, technological, microbiological, biochemical, toxicological, biotechnological, and genetic engineering standpoints (114). Among these, soy sauce, which is consumed inmanyOriental countries, is the most popular product.
