Traditionally, SSF has been used in Asian countries to produce Koji using rice to manufacture alcoholic beverages such as Sake or Koji using soybean seeds. The latter produces sauces such as soy sauce or other foods. In Western countries, the traditional manufacturing process of many foods uses SSF. Examples include fermented bakery products such as bread or for the maturing of cheese. SSF is also widely used to prepare raw materials such as chocolate and coffee; typically cacao bean fermentation and coffee bean skin removal are SSF processes carried out under natural tropical conditions.