swap_horiz Injera Alternatives

1

Parmigiano-Reggiano

Parmigiano-Reggiano is an Italian PDO hard cheese produced in Emilia-Romagna since at least the 13th century, aged a min...

Italian Pdo Aged Cheese

9.20 Excellent

2

Kimchi

Salted and fermented vegetables form the basis of kimchi, a staple of Korean cooking served as a side dish with everyday...

Korean Spicy Probiotic Vegetable

9.20 Excellent

3

Geuze

Geuze is a traditional Belgian beer created by blending young and old spontaneously fermented lambic ales. The mixture u...

Traditional Sour Beer Belgian Effervescent

9.20 Excellent

4

Whisky

Fermented grain mash provides the starting point for whisky, a distilled alcoholic drink made in many countries. Dependi...

Barrel Aged Spirit Alcoholic Distilled

9.20 Excellent

5

Miso

Fermenting soybeans with salt and koji produces miso, a Japanese seasoning paste with a deeply savory taste. Koji common...

Japanese Probiotic Umami Soy

9.15 Excellent

6

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.10 Excellent

7

Katsuobushi

Made from skipjack tuna, Katsuwonus pelamis, katsuobushi concentrates fish into hard blocks that can be shaved into thin...

Japanese Umami Fish Dashi

9.10 Excellent

8

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.25 Great

9

Kenkey

Kenkey is a traditional Ghanaian fermented food made from white corn, serving as a dietary staple for the Ga and Fante p...

Staple Grain Steamed Ghanaian

7.80 Good

10

Banku

Banku is a Ghanaian staple food made from a fermented mixture of corn dough and cassava dough, cooked by stirring in boi...

Traditional Staple Grain Ghanaian

7.70 Good

11

Kvass

Kvass is a traditional Eastern European fermented beverage commonly made from rye bread. The production process involves...

Russian Beverage Grain Mildly Alcoholic

7.65 Good

12

Kasu

Kasu, or sake kasu, consists of the solid lees remaining after sake has been pressed from the fermenting mash during Jap...

Japanese Grain Marinade Sake Lees

7.50 Good

13

Tarhana

Tarhana is a traditional fermented dried food primarily found in Turkish cuisine, prepared by combining cracked wheat, y...

Traditional Turkish Grain Dried

7.45 Good

14

Kishk

Kishk is a traditional Middle Eastern food product made by combining cracked wheat (bulgur) or flour with fermented yogu...

Traditional Grain Levantine Dried

7.25 Good

15

Kisra

Kisra is a traditional fermented flatbread and a dietary staple in Sudan and South Sudan. It is prepared from a batter o...

Traditional Grain Flatbread Sudanese

7.20 Good

16

Tapai

Tapai is a traditional fermented food widely consumed in Southeast Asia, particularly in Indonesia, Malaysia, and the Ph...

Traditional Sweet Grain Southeast Asian

7.20 Good

17

Ogi

Ogi, also known as akamu or pap, is a traditional West African fermented cereal pudding. It is produced by soaking maize...

Traditional Porridge Grain Nigerian

7.10 Good

18

Pozol

Pozol is a traditional Mesoamerican beverage made from fermented nixtamalized corn dough, consumed primarily in the sout...

Mayan Mexican Grain Fermented Corn

7.05 Good

19

Akamu

Akamu, also known as ogi or pap, is a traditional West African fermented cereal porridge commonly made from white corn,...

Traditional Grain Nigerian Pap

7.05 Good

20

Ting

Ting is a fermented sorghum porridge consumed in southern African countries including Botswana, South Africa, and Zimbab...

Traditional Staple Grain Southern African

6.95 Fair