- Tempeh, a fermented soybean cake with a firm texture and nutty, mushroom-like flavor.
- Miso, a fermented soybean paste with a salty, buttery texture (commonly used in miso soup).
- Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor.
- Soy sauce, which is traditionally made by fermenting soybeans, salt and enzymes; be wary because many varieties on the market today are made artificially using a chemical process.
Read more in the article by Dr.Mercola : http://articles.mercola.com/sites/articles/archive/2011/02/19/the-dirty-little-secret-hidden-in-much-of-your-health-food.aspx