China (for fermented soy products)

China is renowned for its rich tradition of fermented soy products, including tofu, soy sauce, miso, and fermented bean paste. These foods are created through the fermentation process, where beneficial microorganisms break down soybeans, enhancing their flavors, nutrition, and digestibility. Fermented soy products are staples in Chinese cuisine, providing umami flavors and serving as key protein sources. They also contribute to various dishes, from stir-fries to soups. Beyond culinary use, these products are valued for their health benefits, as they can improve gut health and are often lower in fat compared to animal proteins.