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Soy and legumes from Northern Thailand
Thua nao is northern Thailand's sticky, alkaline fermented soybean. Soaked soybeans are boiled for hours, packed into a bamboo basket lined with banana leaves and left warm for two to three days while Bacillus bacteria ferment them. The beans are mashed into a paste that is steamed or roasted in leaves, or pressed into thin discs and sun-dried for longer storage.
| Soybeans, washed | [yongsawas2023][suriyanoi2018] |
| Water for soaking and boiling | The Lawa boil their beans in water saved from cooking sticky rice[yongsawas2023] |
| Banana leaves and a bamboo basket | [suriyanoi2018] |
| Salt, garlic, onion and red chilli | Mashed into the fermented beans for paste; the fermented beans themselves are unsalted[sic-natto][mathatheeranan2024] |
| Starter | spontaneous (bamboo basket and banana leaves); commercial Bacillus subtilis starters used in studies |
Total time across the recorded steps: 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
Thua nao is northern Thailand's sticky, alkaline fermented soybean. Soaked soybeans are boiled for hours, packed into a bamboo basket lined with banana leaves and left warm for two to three days while Bacillus bacteria ferment them. The beans are mashed into a paste that is steamed or roasted in leaves, or pressed into thin discs and sun-dried for longer storage. Made in 5 steps over 2.1 days – 3.2 days. The longest step, ferment in a banana-leaf-lined bamboo basket, takes 2–3 days (Suriyanoi K 2018) and runs at 37–42 °C (Shurtleff W 1970). Bacillus, 82.7–86.8 % of bacteria in Shan thua nao and Bacillus subtilis, the naturally occurring bacterium that activates the fermentation do most of the fermenting.
| Main step | 2–3 daysReported[suriyanoi2018][sic-natto][taya2024] | Ferment in a banana-leaf-lined bamboo basket |
|---|---|---|
| Temperature | 37–42 °CReported[sic-natto][taya2024] | Ferment in a banana-leaf-lined bamboo basket |
| Acidity | pH 6.3Measured[yongsawas2023] | Press into thin discs and sun-dry (thua nao kab) |
Thua nao is a natto-type Bacillus ferment, but it is fermented in banana leaves in a bamboo basket rather than in rice straw, and most of it is mashed and cooked or dried into discs instead of eaten as whole sticky beans.
Market thua nao is often made without hygiene controls. In 24 market samples from Chiang Rai and Phayao, E. coli was found in 13, Salmonella in 3 and B. cereus in 2; S. aureus and C. perfringens were not found. The authors call these data preliminary. Fresh thua nao is steamed or roasted before eating; do not eat the fresh paste raw. No source we read shows that cooking makes contaminated thua nao safe. A 2022 review says mycotoxins have been detected in thua nao. The study it cites isolated one aflatoxin-producing Aspergillus flavus strain from soybean and fresh thua nao, and its abstract gives no toxin level in the food. Moulds were above 10^4 CFU/g in most market samples. Fresh paste keeps only about two days. Dried discs keep about 6 months, but dried samples also carried E. coli, Salmonella and B. cereus.
Hazards the sources name: Escherichia coli in 54.17 % of 24 market samples; Salmonella spp. and Bacillus cereus also detected; Proteus in Shan thua nao; One aflatoxin-producing Aspergillus flavus strain isolated from soybean and fresh thua nao; a 2022 review says mycotoxins have been detected in thua nao.
Every number is labelled with how it is known. How this atlas is made
Thua nao is the Shan name; Karen and Lawa make their own versions, tor-nor-au and kuem. In 1970 Sundhagul and colleagues developed a dried thua nao powder for a nutrition mix.
