Fermented soybeans are soybeans that have undergone a fermentation process, which involves the action of beneficial bacteria, yeast, or molds. This process enhances the nutritional value of the soybeans, making them easier to digest and increasing their probiotic content. Common fermented soybean products include miso, tempeh, and natto. These products are popular in various cuisines, particularly in Japanese and Indonesian dishes. Fermented soybeans are rich in protein, vitamins, and minerals, and they contribute unique flavors and textures to meals. They are often used in soups, sauces, and as meat substitutes in vegetarian diets.