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Cereals and bread from Myanmar

Htamin chin (Shan and Intha sour rice)ထမင်းချဉ်

Htamin chin, "sour rice", is a Shan dish of rice kneaded with boiled fish or meat and tomato and shaped into balls. Ishige recorded a Shan version eaten two to three hours after mixing, with the sourness coming from the tomato. It is a boundary entry; a fermented-rice version is mentioned only in secondary sources.

A short entry: the sources we found record only what is said here about Htamin chin itself.

Short entryCereals and bread2 h – 3 h

Recipe

No fixed amounts recordedNo source gives amounts.
Cooked rice[ishige1986]
Boiled beef or pork, or fish[ishige1986]
Tomato[ishige1986]

Total time across the recorded steps: 2 h – 3 h

Start
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What changes: Rice is kneaded with boiled fish and tomato

Step 1 of 3
Knead rice with boiled fish or meat and tomato
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: sour rice mixture.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Htamin chin, "sour rice", is a Shan dish of rice kneaded with boiled fish or meat and tomato and shaped into balls. Ishige recorded a Shan version eaten two to three hours after mixing, with the sourness coming from the tomato. It is a boundary entry; a fermented-rice version is mentioned only in secondary sources. Made in 3 steps over 2 h – 3 h. The longest step, leave the mixture to stand, takes 2–3 h (Ishige N. 1986).

Key numbers
Main step2–3 hReported[ishige1986]Leave the mixture to stand

What makes this one different

Htamin chin is sour from tomato rather than from fermentation in the one primary description found. Ishige links the name to Burmese narezushi-type foods such as ngachin, where fish and rice do ferment.

Related ferments

Variants

  • Shan htamin gin with meat (Ishige 1986)Boiled beef or pork mixed with tomato and rice, eaten after 2–3 hours; also made with fish.

Safety

The Shan version is eaten within a few hours of mixing cooked fish or meat with rice.

History and sources

Every number is labelled with how it is known. How this atlas is made

Ishige (1986) recorded htamin gin in Shan State in his survey of narezushi in Asia and judged it a quick (hayazushi-like) relative of the fermented fish and rice foods.

  1. [ishige1986] Ishige N. 1986, Narezushi in Asia, a study of fermented aquatic products (2), Bulletin of the National Museum of Ethnology 11(3), p. 645paper
  2. [wp] Wikipedia, Htamin jin (fermented-rice option, single-source article)wiki