豆瓣醬，納豆

http://www.ncbi.nlm.nih.gov/pubmed/25639758

 

Nine food items for soy products [miso soup, tofu (soy bean curd), deep-fried tofu, fried tofu, freeze-dried tofu, natto, houba-miso, soymilk and boiled soy beans] were included. These food items and some other dishes including soy products as ingredients were used to obtain the estimates for soy and isoflavone intake. Miso and natto were defined as fermented soy food. The other soy foods were defined as nonfermented soy food.