The earliest records of fermented soybean paste come from China, where it was (and still is) known as jiang. Food historians think that soy products like miso, soy sauce, and tofu came to Japan in the 6th or 7th century with the spread of Buddhism, as it was an important part of a vegetarian diet. Like sushi, the Japanese took it and ran with it, consuming more than 17lbs of miso per person in some years.
The oldest alcohol ever unearthed was the residue of a 9,000-year-old fermented beverage in China. The neolithic wine/beer was made from rice, honey, and fruit, and in 2006 Dogfish Head released a Chateau Jiahu beer inspired by the recipe. Beer nerdom generally agreed that the brew was more interesting than tasty. One RateBeer.com reviewer put it this way: "I'm sure I would have reached for this in a second 9,000 years ago." Buuurn.