SUMMARYProcedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso. The fungi used in the manufacture of fermented foods belong to the yeasts, Mucorales,Aspergillus, Penicillium, andMonascus, with the almost complete exclusion of all other fungi. As a supplement, a list of food fermentations and references to their literature in which fungi are involved are given.