Fermented Foods of Northeast

High on nutritional value and neutraceutical potential

Anishi They are fermented taro leaves (Yam leaves) that are made from fresh Colocasia taro plants, stuffed into a container or a gunny bag and stored in a dry shed away from sunlight or rain for fermentation. Tastes best when added to pork dishes

Khorisa They are basically fermented bamboo shoot product of Assam that is generally made from young edible bamboo shoots of Bambuswa balcooa (Bholuka Bah) and Dendrocalamus hamiltonii (Kako/Pecha Bah). The outer fibrous layer is removed leaving the inner creamy white core that is then crushed or grated and packed in tight sterilized jars and left to ferment for 5-10 days

Sinki It is a non-salted fermented radish tap root product which is traditionally consumed as a base for soup and as a pickle in the northeast. 

Kinema It is basically fermented soybean, prepared majorly by the Nepali communities of the Eastern Himalayan region and in Sikkim. The soybeans are boiled until soft and later cracked with a mortar. A little about 1 per cent firewood ash is added to the paste and put in a bamboo bucket lined with local fern to ferment naturally.

Ngari It is a popular fermented fish product of Manipur which is prepared by using salt-free punti fish (Puntius sophore) locally known as phoubu. The fish are basically sun dried or kept air-tight jars to allow the fish ferment naturally

Tungrymbai Tungrymbai or tung rymbai or tungtoh is a fermented souybean food traditionally prepared by the Khasi and Jaintia people of Meghalaya. It is prepared by crushing the fermented soybeans until it almost becomes a paste and fired in mustard oil with onion-ginger-garlic paste

Saum It is basically fermented pig fat traditionally prepared in Mizoram and other states of Northeast. The pig fat is boiled and kept in a bottle gourd shaped container and charcoal placed on top while it is tightly closed. The process takes 4-5 days in which the pig fat slowly ferments naturally

Fermented rice beer Fermented rice beverages known by different names in different tribal communities for example, Chubitchi by the Garo tribe, Choko by the Rabhas and Zutho by the Angamis tribe, these rice beverage requires patience and special ingredients to make the most flavourful drinks native to the northeast region
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