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Soy and legumes from Ziro valley, Arunachal Pradesh, India
Peruyaan is the sticky fermented soybean of the Apatani people of the Ziro valley. Cooked soybeans are packed into a bamboo vessel lined with ginger leaves and kept on a rack above the fireplace for a few days until they turn sticky. It is mixed with hot water, chilli and salt and eaten as a side dish.
A short entry: the sources we found record only what is said here about Peruyaan itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kinema, the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Peruyaan.
| Soybeans | Washed and cooked[T2015] |
| Fresh ginger leaves ("taki yannii") | Line the bamboo vessel[T2015] |
| Hot water, chilli ("tero") and salt | Mixed in to serve[T2015] |
| Starter | spontaneous |
Total time across the steps of Kinema: 26 h – 3.1 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
Peruyaan is the sticky fermented soybean of the Apatani people of the Ziro valley. Cooked soybeans are packed into a bamboo vessel lined with ginger leaves and kept on a rack above the fireplace for a few days until they turn sticky. It is mixed with hot water, chilli and salt and eaten as a side dish. Made in 2 steps over 3.1 days – 5.1 days. The longest step, pack in a ginger-leaf-lined bamboo vessel above the fire, takes 3–5 days (Tamang J.P. 2015). Bacillus subtilis and Bacillus amyloliquefaciens do most of the fermenting.
| Main step | 3–5 daysReported[T2015] | Pack in a ginger-leaf-lined bamboo vessel above the fire |
|---|
Peruyaan is packed into a bamboo vessel lined with ginger leaves and fermented in the warmth above the hearth, while hawaijar is made in a bamboo basket or jute bag lined with banana or fern leaves, and tungrymbai in a basket lined with slamet leaves and jute.
Every number is labelled with how it is known. How this atlas is made
