Liu Ma Kee, a now-closed 119-year-old producer of fermented tofu, admitted to importing the fermented bean curds from the mainland for 30 years while only being involved in post-processing ...

Don't let your nose fool you. From blue cheese to stinky tofu, these foods may smell awful but actually taste amazing when ...

Fermentation can also reduce antinutrient content. For this reason, the nutrients found in fermented, probiotic soy foods — such as miso, tempeh, tamari, and natto — tend to be more easily ...

Yet, it's used in desserts for its delicious taste. A street food favourite in China and Taiwan, this fermented tofu smells like rotting garbage or sweaty socks, no matter how it's prepared. This ...

From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic ...

Among the most read Post stories about food and drinks this year was our report in July that, after almost 120 years in business, the Liu Ma Kee fermented tofu shop in Hong Kong’s Yau Ma Tei ...