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Starters and koji from Philippines
Bubod is the Philippine rice starter cake. Glutinous rice is ground wet, mixed with water, ginger and the roots of a local plant (unwad), shaped into flat cakes or balls and dusted with powdered old bubod. After about three days of mould and yeast growth the cakes are dried and kept to start tapuy rice wine.
| Glutinous rice | Ground while wet[fao138] |
| Water | [fao138] |
| Unwad roots | A local plant root named in the FAO flow chart, which gives no species; one study describes the roots as wild grass roots (Bidens pilosa)[fao138][delarosa2022] |
| Ginger | [fao138] |
| Powdered bubod | From an earlier batch, sprinkled over the new cakes[fao138][delarosa2022] |
| One bubod batch made at a PhilRice and DTI-Ifugao training (Bubod A)3.8 kg non-glutinous rice flour, 35 g chopped dried onuad roots, ginger extract from 400 g ginger in 12 cups of water, about 15 g powdered mother yeast per 200 g cake | The training used non-glutinous NFA rice flour, not wet-ground glutinous rice as in the FAO flow chart[philrice2003] |
| Starter | back-slop: powdered bubod from an earlier batch |
Total time across the recorded steps: 6 days – 7 days
What changes: Glutinous rice is ground while wet
Output: wet rice meal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bubod is the Philippine rice starter cake. Glutinous rice is ground wet, mixed with water, ginger and the roots of a local plant (unwad), shaped into flat cakes or balls and dusted with powdered old bubod. After about three days of mould and yeast growth the cakes are dried and kept to start tapuy rice wine. Made in 5 steps over 6 days – 7 days. The longest step, dry, takes 3–4 days (Badonill E.H. et al. 2003). Moulds and Yeasts do most of the fermenting.
| Main step | 3–4 daysReported[philrice2003] | Dry |
|---|
The FAO bulletin groups bubod with Indonesian ragi and Korean nuruk as starters made by natural fermentation of raw cereal powder moulded into cakes or balls. Bubod is made from glutinous rice with ginger and wild grass roots. Japanese koji differs, being made from cooked cereal grains that are commonly inoculated with Aspergillus oryzae.
The FAO chapter reports mould counts in bubod of 10³–10⁷ per g, varying with the source and district.
Every number is labelled with how it is known. How this atlas is made
Dela Rosa and Medina, citing Sanchez (1999), write that tapuy-making methods were developed by trial and error and passed down from one generation to another, and, citing Tanimura et al. (1977), that the methods differ between Northern Luzon provinces, so tapuy quality varies from maker to maker. They add that the Philippine Rice Research Institute (PhilRice) has headed efforts to standardise tapuy production for commercial purposes (Ablaza et al. 2008; Bandonill et al. 2009).
