**2.3 Fermented whole soybean products**

Fermented whole soybean products are known as Dou-chi in China, Natto in Japn, and Tempeh in Indonesian (Ogawa et al., 2004), which are much different from their counterparts. These products are solid, and the shape of cooked whole soybean particles is kept as it is. Although these products from different countries share this common characteristic, they have distinctive qualities because of the different bacterial and fungal communities in these products (Kim et al., 2010).
