Biokoguneda
Biokoguneda is a traditional Japanese fermented food product that originated in the region of Kyushu, particularly in the prefectures of Fukuoka and Saga. The name is derived from the Japanese words "bio" (生, meaning "raw" or "live"), "ko" (酵, referring to fermentation), and "guneda" (群出, meaning "proliferation" or "growth"), collectively suggesting a fermented product rich in microbial activity. Biokoguneda is closely related to other fermented soybean products such as natto and miso, though it possesses distinct characteristics.
The primary ingredient of biokoguneda is soybeans, which undergo a fermentation process involving specific bacteria and
Biokoguneda is often consumed as a side dish or ingredient in various Japanese meals. It is commonly
While biokoguneda is less widely known internationally compared to natto or miso, it remains a cherished regional