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Starters and koji from Assam
Emao is the Bodo rice-beer starter of Assam. Non-sticky rice powder is mixed with two or more herbs, shaped into cakes, dusted with powdered old emao and kept covered for 3–4 days until the surface turns white, then sun-dried for 2–3 days. Its microbes are mostly Rhizopus mould.
| Dehusked non-sticky rice, powdered | [narzary2021] |
| Jackfruit leaves (Artocarpus heterophyllus) | Common to the recipes recorded in six Bodo villages[narzary2021] |
| Clerodendrum infortunatum, leaves or leafy twigs with flowers | Common to the recipes recorded in six Bodo villages[narzary2021] |
| Other herbs as available | Scoparia dulcis, sugarcane, Musa balbisiana or pineapple leaves; 3–5 herbs is customary[narzary2021] |
| Mother starter | Powdered emao from the existing stock, dusted over the new cakes[narzary2021] |
| Starter | back-slop: powdered old emao dusted over the cakes |
Total time across the recorded steps: 5 days – 7 days
What changes: Rice powder and chopped herbs are pressed into cakes
The rice is non-sticky; jackfruit and Clerodendrum leaves are the common herbs. Output: fresh cakes.
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
Emao is the Bodo rice-beer starter of Assam. Non-sticky rice powder is mixed with two or more herbs, shaped into cakes, dusted with powdered old emao and kept covered for 3–4 days until the surface turns white, then sun-dried for 2–3 days. Its microbes are mostly Rhizopus mould. Made in 4 steps over 5 days – 7 days. The longest step, dust the cakes with old emao and keep them covered, takes 3–4 days (Narzary D 2021). Rhizopus delemar and Wickerhamomyces anomalus (9 %), the main yeast do most of the fermenting.
| Main step | 3–4 daysReported[narzary2021] | Dust the cakes with old emao and keep them covered |
|---|---|---|
| Acidity | pH 3.8Measured[boro2022] | Brew jou (rice beer) with the starter |
Unlike thiat of Meghalaya, which uses glutinous rice, emao is made from non-sticky rice. Its microbes are mostly moulds (9 moulds to 2 yeasts to 1 bacterium), led by Rhizopus delemar.
Boro et al. note that the makers take great care over hygiene in making emao and jou, because the quality deteriorates if the work is careless. The traditional jou made with emao measured pH 3.78 and 9.09 % v/v ethanol (Boro and Narzary 2022, Table 5).
Every number is labelled with how it is known. How this atlas is made
Narzary et al. describe brewing with emao as an age-old tradition of the Bodo, one of the earliest settlers of north-east India. They write that the Bodo, Dimasa and Garo might have emerged from a common ancestor about 1500 years ago and have similarities in language, culture and brewing traditions.
