Shumom is a traditional Japanese dish made from fermented soybeans. It is often used as a condiment or side dish and is known for its strong flavor and unique texture. The fermentation process gives Shumom its distinctive taste, which can vary depending on the ingredients and preparation methods used. Typically, Shumom is served with rice, vegetables, or fish, enhancing the overall flavor of the meal. It is rich in protein and probiotics, making it a nutritious addition to a balanced diet. Shumom is enjoyed in various regions of Japan, each with its own variations and local specialties.