Fermented foods Fermented foods 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is a traditional sweet, nonalcoholic Japanese drink made from fermented rice. It is part of the the family of traditional Japanese foods made using koji (麹, Aspergillus oryzae) that includes miso, soy sauce, and sake. ...more on Wikipedia about "Amazake"
Ayran ( IPA: )is a popular drink in Turkey, made of a yoghurt and water. The ayran made from sheep yoghurt has a quite thick taste, fatty but also delicious. ...more on Wikipedia about "Ayran"
Brown Cow is an American brand of yogurt from Antioch, California. They offer a range of yogurt with cream top. ...more on Wikipedia about "Brown Cow (yogurt)"
Burong mangga is a Filipino food. It is made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be put to boil first before you pour it to the salted mangoes. The sugar-water mixture should be cold before you pour it to the salted mangoes. Some people add chili to the cold sugar water mixture, but some people prefer burong mangga without "sili"(Filipino) or chili. ...more on Wikipedia about "Burong mangga"
The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg; ( ; lit. leather egg) or ( ; lit. Pine patterned egg) is a Chinese delicacy made by preserving duck or chicken eggs in a mixture of clay, ash, salt, lime, and rice straw for so that it looks as if it's been buried for a century. In fact they are buried for around only 100 days. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent like cola. The yolk is creamy with a strong aroma and an almost cheese-like flavor (but nicer). The egg white has a gelatinous texture similar to cooked egg white, however with very little taste. The surface of the egg white is sometimes patterned with a snow-flake pattern. ...more on Wikipedia about "Century egg"
Crème fraîche ( French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe. Crème fraîche is made by inoculating unpasteurized heavy cream with Lactobacillus cultures, letting the bacteria grow until the cream is both soured and thick and then pasteurizing it to stop the process. ...more on Wikipedia about "Crème fraîche"
Douchi ( ), also called hamanatto or Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce. ...more on Wikipedia about "Douchi"
Fermented Fish is an Eskimo food that is eaten raw and frozen. It is a staple part of the diet in many Yupik communities of the Yukon-Kuskokwim Delta. ...more on Wikipedia about "Fermented fish"
Fil is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. Fil is similar to yoghurt or kefir, but is fermented by different sets of bacteria that give slightly different taste. Fil contains living bacteria and has a stabilising effect on the stomach and intestines. It is usually bought in 1- litre packages. The most common kind is filmjölk, soured by different kinds of bacteria from the species Lactococcus (a subspecies of Streptococcus) and Leuconostoc. The metabolism of the bacteria give the slightly sour taste. They also cause the proteins in the milk, mainly casein, to coagulate and make the milk thicker. ...more on Wikipedia about "Filmjölk"
Fish sauce is a condiment derived from fish that have been allowed to ferment. The term describes a wide range of products used in many different cultures at different times. Fish sauce is much used in Southeast Asian and southern Chinese cooking to add saltiness to dishes. In Southeast Asian cuisines, it is largely used as a dipping condiment for fish, shrimp, pork, and chicken. ...more on Wikipedia about "Fish sauce"
Fruit bottom (or fruit at the bottom) often refers to packaged yogurt with a layer of fruit at the bottom. ...more on Wikipedia about "Fruit bottom"
Garri is a popular West African food made from cassava tubers. The tubers are peeled, washed and grated. The pulp is then allowed to ferment for two days while the water is pressed out, and then sieved, fried and cooled. Garri can be consumed by placing it in a bowl and adding sugar and water or by preparing it with boiling water after which it is known as Eba. ...more on Wikipedia about "Garri"
Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. Other ingredients include salt and chile powder. The paste is traditionally fermented in the sun. ...more on Wikipedia about "Gochujang"
Idli, also spelled Idly or Iddly, ( Tamil: இட்லி) ( Kannada:ಇಡ್ಲಿ) is a food native to southern India, common in the states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. It is most often eaten at breakfast or as a snack. The traditional idli is a small, round patty of batter made of rice and lentils (specifically urad dal) and steamed. The 2"-3" diameter idli is usually served in pairs with chutney, sambar, or other condiments such as dry, crushed spice mixtures. The latter, Milagai Podi, may contain ground chilies, spices, seeds and lentils, and is useful if the idlis are to be eaten later away from home. Dipping in oil can prevent more souring of the idlis in the day's heat, and helps the dry seasonings to stick. Plain idlis may have little more than salt as seasoning, but there are many variations in ingredients. Some contemporary versions contain neither rice nor urad dal, but the finished product is still recognizably an idli. ...more on Wikipedia about "Idli"
Kefir (alternately kephir, kewra, talai, mudu kekiya, matsoun, matsoni, waterkefir, milkkefir) is a fermented milk drink originating in the Caucasus. ...more on Wikipedia about "Kefir"
:This article refers to the traditional Korean dish. For the family of scholars known as Kimchi, Qimchi and Kimhi, see the article on Qimchi ...more on Wikipedia about "Kimchi"
Kombucha is the Western name for a fermentation of sweetened tea using lactobacilli and yeast cultures. ...more on Wikipedia about "Kombucha"
Kumis (called airag by the Mongolians), is a traditional drink of the people of Central Asia. It can also be spelled "kymys". ...more on Wikipedia about "Kumis"
Lassi is a traditional Indian beverage, made by blending yogurt with water, salt, and spices until frothy, that is enjoyed chilled as a hot-weather refreshment. Traditional lassi is salty and sometimes flavored with ground roasted cumin and chilli pepper. ...more on Wikipedia about "Lassi"
Masala Dosa is a South Indian tiffin dish that has now become extremely popular all over India and abroad. The batter made is similar to regular Dosa batter with some additional ingredients. One variant of Masala dosa, the Mysore Masala Dosa, described here uses two types of chutneys. ...more on Wikipedia about "Masala Dosa"
Miso ( Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with sea salt and kōji, itself the product of fermenting rice, barley or soybeans with a mold culture, kōji-kin (Aspergillus oryzae (麹, Aspergillus oryzae). ** Often, grains such as barley or rice, and sometimes other ingredients, are added. Miso tastes salty and, depending on the grains used and fermentation time, may also be sweet. ...more on Wikipedia about "Miso"
Don't hesitate to contact stuff on http://www.shortopedia.com
Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. The product originates from the Philippines. ...more on Wikipedia about "Nata de coco"
(Natto) Nattō (納豆) is a traditional Japanese food product made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. An acquired taste due to its powerful smell and sticky consistency, even in Japan nattō is consumed mostly in the eastern Kanto region. ...more on Wikipedia about "Natto"
Padek, a type of fish sauce, is a key ingredient in Lao cuisine. ...more on Wikipedia about "Padek"
Peuyeum [pe'-er ye'oom], sometimes referred to as Tape telur [tah-phe te-lur] is a fermented food prepared with Cassava root. The term telor actually means egg or white, and for some reason the term is also used for tape in certain parts of Indonesia. This is possibly in the sense that the tape is white in reference to good quality of the fermented cassava. In Bandung, west Java, tape cultured with cassava root is known as Peuyeum [Sunda or Sundanese]. In west Java, Peuyeum Bandung is a popular term used for this particular cultural product. Due to the slight presence of alcohol produced by fermentation, peuyeum has very slight bitter taste, however it is more than compensated by the dominant sweet and unique taste. Often served with fermented black sticky rice. ...more on Wikipedia about "Peuyeum"
You are visiting shortopedia shortopedia
This article is licensed under the GNU Free Documentation License.
It uses material from the Wikipedia . Direct links to the original articles are in the text.
If you use exact copy or modified of this article you should preserve above paragraph and put also : It uses material from
the Shortopedia article about "Fermented foods".
| MAIN PAGE | MAIN INDEX | CONTACT US |