Tag: Fermented beans

The consumption of fermented soybean products has been a cornerstone of diets in Asian countries for centuries. This long-standing tradition points to the powerful nutritional and health advantages they possess, prompting the question: what are the benefits of eating fermented beans?

Over 700,000 tons of natto are produced in Japan annually, highlighting its popularity and importance as a staple food. Beyond its unique flavor and texture, the benefits of natto fermented beans are numerous, ranging from cardiovascular support to enhanced bone density, and have made it a global topic of interest.

Bean sauce is not one single product but a broad category of fermented pastes used across Asian cuisines, primarily made from legumes like soybeans. While the core ingredients often include fermented beans, salt, and water, regional variations introduce different elements that create distinct flavors, aromas, and applications.

According to a 2022 review, fermented soy products contain a variety of bioactive compounds, including isoflavones and peptides, that provide numerous health benefits. This begs the question: are fermented beans healthy across the board, and what exactly does fermentation do to these legumes?