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Soy and legumes from Manipur, India
Hawaijar is the sticky fermented soybean of Manipur. Whole soybeans are soaked, boiled soft and fermented warm for a few days, where Bacillus bacteria make them alkaline, slimy and slightly pungent. It is made without salt, in homes and for sale.
| Soybeans500 g per variety in the laboratory batch | Whole, cleaned by hand; no salt is added[Thingujam2025][Jeyaram2008] |
| Ficus hispida leaves ("hawaijar mana"), or a clean cotton cloth, to line the basket | The review describes a lidded bamboo basket (lubak) with a base layer of the leaves[Khapudang2018] |
| Starter | Spontaneous. No starter culture is added; the Bacillus may come from the raw soybeans, the basket, the cloth or the fig leaves [Keishing2013]. |
Total time across the recorded steps: 3.1 days
What changes: Hand-cleaned soybeans soak overnight
Output: soaked soybeans.
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
Hawaijar is the sticky fermented soybean of Manipur. Whole soybeans are soaked, boiled soft and fermented warm for a few days, where Bacillus bacteria make them alkaline, slimy and slightly pungent. It is made without salt, in homes and for sale. Made in 4 steps over 3.1 days. The longest step, ferment warm in a lined basket, takes 3 days (Thingujam B 2025) and runs at 38 °C (Thingujam B 2025). Bacillus subtilis group does most of the fermenting.
| Main step | 3 daysReported[Thingujam2025] | Ferment warm in a lined basket |
|---|---|---|
| Temperature | 38 °CReported[Thingujam2025] | Ferment warm in a lined basket |
Hawaijar is a natto-type Bacillus ferment. Unlike kinema it is fermented as whole beans, not cracked.
A review reports very high counts of Bacillus cereus and Proteus mirabilis (10^7–10^10 cfu/g) in some hawaijar, and enterotoxin and urease genes in isolates, and calls for hygienic, regulated production [Singh2023]. The sources set no numerical limit.
Hazards the sources name: Bacillus cereus group (128 of 274 isolates); Staphylococcus aureus; Proteus mirabilis (with B. cereus, up to 10^7–10^10 cfu/g in some products).
Every number is labelled with how it is known. How this atlas is made
Singh and co-authors call hawaijar a culturally and gastronomically important food of Manipur and argue that a regulated food chain would make it safer [Singh2023]. Keishing and Banu say that making it gives income to rural people in Manipur [Keishing2013].
