Fermented beancurd or preserved tofu (腐乳) is a traditional Chinese condiment that improves a dish’s aroma while providing easily-digested protein. Each variety of fermented bean curd has different flavours and specialty depending on the type of ingredients combination, starter and brine used. So what’s so special about Farm Foodies’ fermented beancurd? What Makes Us Different? Yummy Yean Bean(curd) Farm Foodies uses local artisanal Yean beancurd which is fermented naturally using rejuvelac containing more nutrients and flavours. The beancurd has a strong umami and amazing aged flavour, mild sweetness and spicy flavour with creamy mouth feel after fermentation. Fermented with Japanese History Farm Foodies cultivates its own fermented koji rice using a Koji starter (Aspergillus Oryzae) on Sunria pandan white rice. This koji starter is made by “Hishiroku”, a 300-year old established fermented foods manufacturer based in Kyoto. Their Choukaku-kin variety of rice is more likely to maintain its white colour, making it suitable for koji rice. This type of koji is also commonly used in white miso and sake production. Fermented Alcohol-Free Most fermented beancurd are fermented using rice wine. Here at Farm Foodies, our artisanal fermented beancurd are fermented with zero rice wine or alcohol. Instead, we use only cultivated koji rice, so that it can be enjoyed by children and all beancurd enthusiasts alike! Qualities Organic ingredients Made with cultivated koji rice from Sunria & well established koji producer Hishiroku Made from local artisanal Rejuvelac tofu Distinctive taste & easily digestible Alcohol-free Versatile & convenient What are these white spots? Are they safe to eat? White spots can appear on Farm Foodies’ fermented beancurd and tempeh. But don’t worry, these white spots are actually naturally-occuring protein or amino acids! During the fermentation process, a rich variety of amino acid is produced. Depending on the environment and storage, this can cause a concentration of amino acid to reaches saturation point and crystallize. So rest assured, they are totally safe to eat!
