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Soy and legumes from Myanmar
Basein is a fermented soy food of the Pa'O people of Shan State, known so far only from a photo caption in a Kyoto University research project on fermented foods of mainland Southeast Asia. No source read describes how it is made.
A short entry: the sources we found record only what is said here about Basein itself. Its own sources do not record how it is made, so the steps and scenes below are those of Thua nao (fresh paste and dried discs), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Basein.
| soybeans |
Total time across the steps of Thua nao (fresh paste and dried discs): 2.1 days – 3.2 days
What changes: Soybeans are washed and soak overnight
Output: soaked 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
Basein is a fermented soy food of the Pa'O people of Shan State, known so far only from a photo caption in a Kyoto University research project on fermented foods of mainland Southeast Asia. No source read describes how it is made.
Its process is not documented. The nearest documented relatives are thua nao and pe bok, sticky soybean ferments of the Shan and their neighbours.
Every number is labelled with how it is known. How this atlas is made
