Dzambu

Dzambu, also known as "dzambus" or "jambu," is a type of fermented soybean product popular in various parts of Southeast Asia, particularly in Indonesia. Its preparation involves fermenting cooked soybeans with a starter culture, often containing a specific type of mold called *Rhizopus oligosporus*. This fermentation process transforms the soybeans, imparting a distinct flavor, aroma, and texture.

The taste of dzambu is often described as pungent and savory, with umami notes. Its texture can range from firm and chewy to soft and crumbly, depending on the specific variety and preparation method. Dzambu is a versatile ingredient and can be consumed in numerous ways. It is commonly fried until crispy, incorporated into stir-fries, or used as a flavoring agent in soups and stews. It can also be eaten as a snack or as a side dish.

Nutritionally, dzambu is a good source of protein, fiber, and various vitamins and minerals. The fermentation process also enhances the bioavailability of some nutrients and introduces beneficial probiotics. While traditionally made with soybeans, variations using other legumes or grains can also be found in some regions. The exact recipes and serving styles for dzambu can vary significantly from one household or region to another, reflecting local culinary traditions.