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I went through all the bean products listed here and it seems almost all are soybean based. The only one I wasn't clear on was whether ssamjang contained soy or any beans at all, for that matter. In any case, it doesn't make a very strong case for a separate article. Also of note: natto isn't really a paste as the beans aren't ground up; some of the products are listed twice but under different names for different countries. —Tokek (talk) 00:30, 15 April 2008 (UTC)[reply]
The article titles aren't precisely synonymous with each other, I agree, but the content of these two have potential for overlap, I suppose unlike ketchup and tomato sauce. Most of the products listed over at "Fermented soy products" are also listed here (Fermented bean paste), with the exceptions of Tamari, Tempeh, Pickled tofu, and Stinky tofu. My first concern was that "Fermented bean paste" should really be titled "Fermented soybean paste," judging from content. Now I wonder whether the initial choice of scope for the article and the decision to keep the two articles separate was more of an accident rather than choice. —Tokek (talk) 12:21, 15 April 2008 (UTC)[reply]
Comment Well, strawberry ice cream isn't 100% milk only but it's still considered a dairy product, no? Seeing how soy is included in all fermented bean products listed in this article, it seems to suggest that it's an essential ingredient. In fact, you already merged the list in this article to the target article of the proposed merger. [2]. Isn't this article essentially a large subtopic of Fermented soy products? —Tokek (talk) 16:56, 17 April 2008 (UTC)[reply]
Oppose - Although fermented bean pastes is a large subclass of fermented soy products, it is distinct enough to warrant staying as its own article. As well, there are also may fermented soy products beyound just fermented bean pastes. The article should be further developed independently side by side to shown this distinction Sjschen (talk) 02:42, 28 May 2008 (UTC)[reply]
