All of these traditional foods involve some level of fermentation. During the fermentation process FODMAPs are reduced, yielding a low-FODMAP food. Tempeh is inoculated with a mold typically derived from Rhizopus oligosporus or Rhizopus oryzae; koji, a type of mold made from Aspergillus oryzae, is used to make miso and soy sauce. All of these fermented products can be enjoyed even during the Elimination Phase in the servings recommended by Monash University.