Tempeh has been produced in Java since the 13th century.[9] Like tofu, it is made into protein-rich blocks, but these have a firm texture and earthy flavour, since (unlike tofu) the whole beans are retained, providing a higher content of dietary fibre and vitamins.[10] Miso too is rich in protein, vitamins and minerals. It is fermented from a mixture of soybeans and cereals, forming a soft paste used to flavour soups and other Japanese dishes.[11] Soy sauce has been used in China since the 2nd century AD, and is now widespread in Asia. Like miso, it is made by fermenting a mixture of soybeans and cereals with moulds such as Aspergillus oryzae.[12]