ABSTRACT
Various fermented soybean products are widely consumed in many Asian countries. The commonly available soybean products are natto, miso, tofuyo, douchi, sufu, doubanjiang, chungkukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. Fermentation improves the nutritional and functional properties of soybeans due to the increased content of small bioactive compounds. The nutritional values and various health benefits of fermented soybean products are summarized and food safety aspects of fermented soybean products are also discussed.
