We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-08-28 · 5 entries checked · 10 flagged · 28 issues confirmed · 4 corrected · 24 still open
Kimchi — The common English spelling 'kimchi' predates and is not derived from McCune–Reischauer transcription 'kimch'i'.
Kimchi — [contradicted] The common English spelling 'kimchi' predates and is not derived from the McCune–Reischauer transcription 'kimch'i'. :: The source states: 'The spelling "kimchi" originated from the McCune–Reischauer transcription kimch'i (김치).'
Miso — The claim that soybeans were introduced to Japan during the late Jōmon period is incorrect; they were introduced during the Yayoi period.
Miso — The claim that 'grain and fish misos as we know them did not exist before that' is misleading because grain and fish pastes like hishio existed before soybeans were introduced, though they were not miso.
Tempeh — The claim that tempeh was originally made exclusively from black soybeans and that the shift to yellow/white soybeans was directly tied to the rise of the tofu industry is not supported by established historical canon.
Tempeh — The claim that the first known use of the spelling 'tempeh' in English appears in an 1895 English-language publication is unverifiable and contradicts widely cited historical records.
Natto — The claim that natto provides 33% DV for iron, 73% DV for manganese, and 542% DV for vitamin K per 50-gram serving is factually inaccurate; correct values are approximately 15% DV for iron, 38% DV for manganese, and 361% DV for vitamin K.
Miso — [staleness sweep] contains time-sensitive marker (As of 2018) - verify against current source and re-date or remove
Kombucha — [staleness sweep] contains time-sensitive marker (as of 2019) - verify against current source and re-date or remove
Kombucha — [contradicted] Kombucha is a fermented, effervescent sweetened black tea drink produced by symbiotic fermentation using a culture of bacteria and yeast (SCOBY) :: The source states: 'Kombucha is a fermented, effervescent and sweetened black tea drink.'
Sauerkraut — [contradicted] Cato the Elder, writing around 160 BC in 'De Agri Cultura,' is the first known writer to describe preserving cabbage with salt, predating Pliny the Elder. :: The source states: "The Roman writers Cato (in his De agri cultura) and Columella (in h
Sauerkraut — [contradicted] Pliny described what Romans called salt cabbage, but these were salted preserves, not true lacto-fermented sauerkraut. :: The source states: "Plinius the Elder, writing in the first century AD, is reputed to have been the first writer to describ
Fish sauce — [contradicted] Fish sauce has been used in the West since Roman times. :: The source states that fish sauces were used in ancient Mediterranean cuisine, with earliest recorded production by Ancient Greeks in 4th–3rd century BC, and Romans made garum; this does
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