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Soy and legumes from Myanmar
Naw hpu is the fermented soybean of the Kachin highlands, recorded in Jinghpaw oral accounts. Well-cooked soybeans are wrapped in small bundles of round, hairy leaves and kept at the fireplace for five or six days until they ferment. The beans are then packed into bamboo tubes and kept above the fireplace for months, and eaten mixed with pounded ginger, chilli and salt.
A short entry: the sources we found record only what is said here about Naw hpu itself.
| Cooked soybeansabout one viss per bundle | Small bundles; large bundles are avoided[KK2-0022] |
| Nbang hpaw leaves | Round, hairy leaves used for wrapping[KK2-0022] |
| Ginger, chilli and salt | Pounded and mixed into the fermented beans to serve[KK2-0022] |
Total time across the recorded steps: 8 days – 9 days
What changes: Soybeans cook until well done
Output: cooked beans.
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
Naw hpu is the fermented soybean of the Kachin highlands, recorded in Jinghpaw oral accounts. Well-cooked soybeans are wrapped in small bundles of round, hairy leaves and kept at the fireplace for five or six days until they ferment. The beans are then packed into bamboo tubes and kept above the fireplace for months, and eaten mixed with pounded ginger, chilli and salt. Made in 6 steps over 8 days – 9 days. The longest step, ferment until ready and unwrap, takes 5–6 days (PARADISEC KK2-0022).
| Main step | 5–6 daysReported[KK2-0022] | Ferment until ready and unwrap |
|---|
Naw hpu is fermented in small bundles of hairy leaves at the fireplace and kept in bamboo tubes above the fireplace. Pè bok from Shan State is the better-studied Myanmar sticky soybean.
Without salt the stored beans go off (turn bitter and smelly) over time [KK1-0198].
Every number is labelled with how it is known. How this atlas is made
