Why do Asians like fermented foods?

Asians like fermented foods for several reasons, including preservation, seasonal availability, umami flavor, and cultural heritage. Fermentation allowed them to preserve foods for extended periods, especially in regions with harsh climates or limited access to fresh ingredients. Fermentation allowed people to enjoy these ingredients year-round by preserving them in their fermented form. Fermentation enhances the umami flavour in foods, creating amino acids and peptides that contribute to this umami taste, adding depth and complexity to the dishes. Many fermented foods in Japan have been part of the country's culinary tradition for centuries. These foods are deeply ingrained in the culture and are often associated with special occasions and festivals.