ABSTRACT
In Asian countries, the soybean has been processed into various products, such as tofu, tempeh, miso, nattos (Itohiki-natto and Hama-natto), soy sauce, and other related products. These products are used as protein supplements, vegetables, or seasoning ingredients in meal preparation. Of these products, tofu, tempeh, and natto are often consumed as vegetables and/or as protein supplements, whereas miso and soy sauce are used as seasonings. Tofu and its related products will be covered in a separate chapter of this book. This chapter will discuss five kinds of fermented soy products: tempeh, Itohiki-natto, Hama-natto, miso, and soy sauce.
