Hawaijar:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-DrnSV-dXtwrSqedZLOE67tEvMBWTWsSzTrahRvAaAuT9az3YtbNdEn5aGyD3P51yKbf6zp1p8yJYRpa-CeqRnGUoxF9eeEZf6bv_Lu15JlT4YFCqAeQ9Ww7oTC_3L241RcJph2OoZ0/s1600/hawajar.jpg)
Hawaijar is a traditional fermented soybean indigenous in Manipur. It uses naturally occurring micro organisms. It is distinguished by it's high pH (8.02-8.2) and stickiness and dominant ammonia odor because of its powerful smell, strong flavor and slimy texture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-DrnSV-dXtwrSqedZLOE67tEvMBWTWsSzTrahRvAaAuT9az3YtbNdEn5aGyD3P51yKbf6zp1p8yJYRpa-CeqRnGUoxF9eeEZf6bv_Lu15JlT4YFCqAeQ9Ww7oTC_3L241RcJph2OoZ0/s1600/hawajar.jpg)
Hawaijar is a traditional fermented soybean indigenous in Manipur. It uses naturally occurring micro organisms. It is distinguished by it's high pH (8.02-8.2) and stickiness and dominant ammonia odor because of its powerful smell, strong flavor and slimy texture.
Traditionally, Hawaijar is prepared by
- Boiling soyabean seeds and washed with hot water.
- Packed tightly in a bamboo basket layered with banana leaves(Musa Species) or Asse Heibong (Ficus hispida).
- The baskets are incubated near an earthen oven or covered with gunny bags to achieve above ambient temperature.
- After 3-5 days, it will be ready ( with high quality products having mucilage fiber production and dark brown color).
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