Producer: Peuli Bakshi Editor: Nisha Dubey
Fermented rice dishes have been a staple in many Asian cultures for centuries. Here are some popular overnight soaked fermented rice dishes that offer a unique taste experience.
Handia: A traditional tribal drink made from fermented rice and herbs, often consumed during special occasions.
Apong: A popular, slightly sour fermented rice beverage in Northeast India, made from fermented rice.
Makgeolli (Korea): A traditional Korean rice wine made from fermented rice and nuruk (a fermentation starter).
Panta Bhaat: A fermented rice dish made by soaking leftover rice in water overnight, often served with chopped onions, chillies and bora (fried fish or vegetables).
Sake: A Japanese fermented rice wine made from polished rice, water, and koji (a fungus that breaks down the rice's starches).
Sikhye: A sweet, fermented Korean rice drink made with fermented rice and barley.
Zutho: A fermented rice beer made by the Nagaland tribes, known for its sour taste and medicinal properties.