ABSTRACT
Sorted by product shape, itohiki-natto, hamanatto, and douchi are fermented whole soybean products; dou-pan-chiang comprises particulated fermented soy foods; and miso is closer to a thick pastelike product. However, if classified according to used microorganism, Itohiki-natto uses bacteria, whereas hamanatto, douchi, dou-pan-chiang, and miso utilize molds in their manufacture.
