Lactic acid

Bamboo shoot

Bacteria

Biology

Fermentation

Raw material

Ecology

Bamboo

Fermented fish

Fishery

Fermentation in food processing

Botany

Fish <Actinopterygii>

Food science

Genetics

Traditional medicine

Medicine

Indian Journal of Traditional Knowledge

In Manipur, traditional fermented soybean (Hawaijar), bamboo shoot products (Soibum/Soijim, Soidon), fish products (Ngari, Hentak), mustard leaf extract (Ziang Sang, Ziang Dui) and fermented beverages, viz. Atingba and fruit wines have been consumed as a regular food in different recipes over a long period of time. These household arts are handed down through generation by generation. In the study, the traditional preparation processes of fermented foods of Manipur were documented.

Traditional fermented foods of Manipur.