New fermented foods made from diverse raw materials, such as pea miso, have been developed globally.

“Is that once the formerly isolated populations on the Earth began communicating with each other and sharing expertise and knowledge of these materials, which has happened hugely in the last 20 years or so. Local traditional ways of doing things have not only spread to other parts of the world, but also gotten people to ask the question, "Well, if you can do this kind of fermentation with this raw material, what about doing it with a different raw material?"”