How is Fermented Soybean used in Thai cooking?

Thua nao is the North's own fermented soybean - cooked soybeans left to ferment with natural microbes, then often pressed into thin discs and dried. It's a cornerstone of Northern Thai cooking, valued as both a protein and a deep, funky-savoury seasoning, a little like a local cousin of miso. Crumbled or toasted into dishes, it brings an earthy umami that defines a lot of mountain food. For many highland families it's an everyday source of nourishment as much as flavour.

Can I cook with Fermented Soybean in a Chiang Mai cooking class?

Yes - we use Fermented Soybean in our hands-on classes. Explore them on our Cooking Classes page.

Fermented Soybean - Thai Pantry Essentials | Thai Akha Kitchen

Thua nao is the North's own fermented soybean - cooked soybeans left to ferment with natural microbes, then often pressed into thin discs and dried. It's…

Fermented Soybean - Thai Pantry Essentials | Thai Akha Kitchen Thua nao is the North's own fermented soybean - cooked soybeans left to ferment with natural microbes, then often pressed into thin discs and dried. It's…