Сиккō is a traditional Japanese dish made from fermented soybeans. It is often used as a condiment or seasoning in various dishes, providing a rich umami flavor. The fermentation process enhances its nutritional value, making it a popular choice in vegetarian and vegan diets. This dish is closely related to other fermented products like miso and natto. Sиккō can be enjoyed in soups, sauces, or as a spread, and it is known for its health benefits, including probiotics that support gut health. Its unique taste and versatility make it a staple in Japanese cuisine.