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Starters and koji from Manipur, India
Hamei is the dry rice starter cake of Manipur. Soaked rice is pounded and mixed with a filtrate of yanglee bark, pressed into flat cakes, kept warm over the hearth for 4–5 days until water droplets show on them and they smell of alcohol, then air-dried. The dry cakes start atingba rice beer and its spirit, yu.
| White rice3 kg | Soaked about 30 min and dried 15 min, then pounded[singh2006] |
| Dried yanglee bark (Albizia myriophylla)250–300 g | Soaked and filtered; the filtrate wets the rice. Devi and Suresh Kumar give 8–10 g per kg of rice[singh2006][devi2012] |
| Previously made starter powder | Sha et al. say north-east Indian starters, hamei among them, are mixed with 1–2 % starter powder from an earlier batch as inoculum; Singh and Singh do not mention it[sha2018] |
| Starter | back-slop of earlier starter powder, reported for north-east Indian starters including hamei (Sha et al. 2018) |
Total time across the recorded steps: 4 days – 5 days
What changes: Soaked rice is pounded to a flour
Output: rice flour (yam).
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
Hamei is the dry rice starter cake of Manipur. Soaked rice is pounded and mixed with a filtrate of yanglee bark, pressed into flat cakes, kept warm over the hearth for 4–5 days until water droplets show on them and they smell of alcohol, then air-dried. The dry cakes start atingba rice beer and its spirit, yu. Made in 5 steps over 4 days – 5 days. The longest step, keep warm over the hearth on paddy husk or straw, takes 4–5 days (Singh P.K 2006). Pichia anomala (Wickerhamomyces anomalus), 41.7 % of yeast isolates and Saccharomyces cerevisiae, 32.5 % of yeast isolates do most of the fermenting.
| Main step | 4–5 daysReported[singh2006] | Keep warm over the hearth on paddy husk or straw |
|---|---|---|
| Acidity | pH 4.1–5.4Measured[anupma2020] | Air-dry and keep |
Hamei is the Manipuri member of the north-east Indian starter family that includes marcha. Singh and Singh wet the pounded rice with a filtrate of yanglee bark (Albizia myriophylla), while Tamang et al. describe hamei as made from rice with wild herbs and spices. The cakes are kept warm over the hearth for 4–5 days, where Sha et al. describe other north-east Indian starters as fermented at room temperature for 1–3 days.
Dry hamei measured 8.0–9.6 % moisture and pH 4.1–5.4 in three samples. Devi and Suresh Kumar say it keeps for over a year in a cool, dry place. Tamang et al. found that none of the lactic acid bacteria isolated from hamei and marcha produced biogenic amines.
Every number is labelled with how it is known. How this atlas is made
