Senni

senni is a term that can refer to several different things, most commonly a type of Japanese fermented soybean dish. In this culinary context, senni is a food product made by fermenting soybeans with a specific mold, typically Aspergillus oryzae, also known as koji. This fermentation process imparts a unique umami flavor and a distinct aroma to the soybeans.

The preparation of senni can vary, but it often involves steaming soybeans and then inoculating them with koji. The mixture is then allowed to ferment for a period, after which it can be further processed. It is sometimes dried or aged to develop its characteristic texture and taste. Senni is an ingredient in various Japanese dishes, contributing to their savory depth. It is not as widely known internationally as some other fermented soybean products like miso or natto, but it holds a place in traditional Japanese cuisine.

Beyond its culinary meaning, "senni" might also appear as a personal name or in other less common contexts depending on the language and culture. However, when encountered without further context, the fermented soybean dish is the most probable interpretation.