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Fermented soybean meal, also known as fermented soybean paste or fermented soybean cake, is a traditional ingredient widely used in Asian cuisine and beyond. It is prepared through a natural fermentation process that involves fermenting cooked soybeans with specific microorganisms like koji mold or bacteria. This fermentation not only enhances the flavor profile of the soybeans but also improves their nutritional value.

Fermented soybean meal is highly regarded for its umami taste and is commonly used as a seasoning or condiment in dishes such as miso soup, kimchi, and various sauces.

Besides adding a savory depth to dishes, it offers several health benefits. The fermentation process breaks down complex proteins and carbohydrates, making the nutrients more digestible and bioavailable. It is rich in essential amino acids, vitamins, minerals, and beneficial compounds like antioxidants and probiotics, which support gut health and enhance overall well-being.

In addition to its culinary applications, fermented soybean meal is utilized in animal feed as a protein source due to its high nutrient content. It is also used in agriculture as a natural fertilizer and soil conditioner, enriching the soil with organic matter and providing essential nutrients for plant growth.