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Soy and legumes from Myanmar

Basein (Pa'O fermented soy food)

Basein is a fermented soy food of the Pa'O people of Shan State, known so far only from a photo caption in a Kyoto University research project on fermented foods of mainland Southeast Asia. No source read describes how it is made.

A short entry: the sources we found record only what is said here about Basein itself. Its own sources do not record how it is made, so the steps and scenes below are those of Thua nao (fresh paste and dried discs), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Basein.

Short entrySoy and legumes

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
soybeans

Total time across the steps of Thua nao (fresh paste and dried discs): 2.1 days – 3.2 days

Start
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Close-up: water moving into a bean

What changes: Soybeans are washed and soak overnight

Step 1 of 5 · steps of Thua nao (fresh paste and dried discs)
Wash and soak overnight
Time
Soaked overnight (Shan practice; Karen and Lawa skip soaking)
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Bacillus subtilis

Output: soaked beans.

Flavour
Not documented
Texture
swollen
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

Basein is a fermented soy food of the Pa'O people of Shan State, known so far only from a photo caption in a Kyoto University research project on fermented foods of mainland Southeast Asia. No source read describes how it is made.

What makes this one different

Its process is not documented. The nearest documented relatives are thua nao and pe bok, sticky soybean ferments of the Shan and their neighbours.

Related ferments

History and sources

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

  1. [s1] Yokoyama S. (PI), IPCR project, Comprehensive and cross-regional studies on the positioning of fermented food culture in mainland Southeast Asia, CSEAS Kyoto University, FY2019 (photo caption only)archive