Soybeans became widely popular in the last few decades. Low in fat, high in protein, a good substitute for meat, and sometimes fermented. This unassuming little bean has plenty of creative uses. Unfermented types of soy products include tofu, soymilk and in its purest, unprocessed form, edamame. Microbes transform soybeans into products as different as soy sauce, tempeh, natto, and miso.
When I first bought tempeh several years ago, I thought there was something wrong with it. A mysterious white substance glued soybeans together into a solid, congealed slab. It felt slimy and was full of grey spots. Little did I know at the time that microbes help make this tasty treat. (more…)