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Soy and legumes from Lashio Township, Myanmar
In Lashio, home producers make a sufu-type fermented tofu. Tofu set with baked gypsum is cut into 1-inch cubes and stored on wooden or bamboo trays for 2 to 7 days, depending on the temperature. The cubes are then inoculated with fungus and fermented in a mix of 12 % salt and 10 % ethanol with ginger, chilli and spices. They are packed for sale and keeping for a long time.
| Soybeans | [swemartin2008] |
| Baked calcium sulphate, as a filtrate, to set the soy milk | [swemartin2008] |
| Salt (NaCl) in the fermenting liquid12 % | [swemartin2008] |
| Ethanol in the fermenting liquid10 % | [swemartin2008] |
| Ginger, chillies and spicesto taste | [swemartin2008] |
| Starter | the cubes are inoculated with a fungus |
Total time across the recorded steps: 2.3 days – 7.3 days
What changes: Soaked soybeans are ground and filtered into soy milk
Output: soy milk.
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
In Lashio, home producers make a sufu-type fermented tofu. Tofu set with baked gypsum is cut into 1-inch cubes and stored on wooden or bamboo trays for 2 to 7 days, depending on the temperature. The cubes are then inoculated with fungus and fermented in a mix of 12 % salt and 10 % ethanol with ginger, chilli and spices. They are packed for sale and keeping for a long time. Made in 4 steps over 2.3 days – 7.3 days. The longest step, cut into cubes, store on trays, then inoculate with fungus, takes 2–7 days (Swe Mar Tin 2008). Salt is 12 % (Swe Mar Tin 2008). Fungus inoculated onto the tofu cubes (species not named for the Lashio product); in Chinese sufu, Actinomucor, Mucor and Rhizopus species does most of the fermenting.
| Main step | 2–7 daysReported[swemartin2008] | Cut into cubes, store on trays, then inoculate with fungus |
|---|---|---|
| Salt | 12 %Reported[swemartin2008] | Ferment in salt and ethanol with ginger, chilli and spices |
Made like Chinese sufu, by moulding tofu and ripening it in salt and alcohol [han2001], but seasoned with ginger, chilli and spices. It is not the same as Shan tofu, an unfermented gel of chickpea flour.
The study gives the ripening liquid as 12 % salt and 10 % ethanol [swemartin2008]. A 2013 report in CDC's MMWR covers a 2012 New York City cluster from a different, home-made fermented tofu. It tied one confirmed botulism case to that tofu, said a second, probable case might also come from it, and reports type B toxin in one batch. It said long storage at room temperature in a low-acid, low-salt state may have let the toxin form. A 2026 test of 90 commercial Chinese sufu found Bacillus cereus group bacteria in 97.8 % of them, 6.7 % above 5 log CFU/g. No study we read measures these hazards in the Lashio cubes.
Hazards the sources name: Clostridium botulinum type B toxin, found in one batch of home-fermented tofu in a 2012 New York City botulism cluster (related product, not measured in the Lashio cubes); Bacillus cereus group, found in 97.8 % of 90 commercial sufu samples (related Chinese fermented tofu; not measured in the Lashio cubes).
Every number is labelled with how it is known. How this atlas is made
