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Soy and legumes from Northern Thailand
Thua nao is northern Thailand's sticky, alkaline fermented soybean. Soaked soybeans are boiled for hours, packed into a bamboo basket lined with banana leaves and left warm for two to three days while Bacillus bacteria ferment them. The beans are mashed into a paste that is steamed or roasted in leaves, or pressed into thin discs and sun-dried to keep for months. Made in 5 steps over 2.1 days – 3.2 days. The longest step, ferment in a banana-leaf-lined bamboo basket, takes 2–3 days (Suriyanoi K 2018) and runs at 37–42 °C (Shurtleff W 1970). Bacillus, 82.7–86.8 % of bacteria in Shan thua nao; B. subtilis is the main species does most of the fermenting.
| Main step | 2–3 daysReported[suriyanoi2018][sic-natto][taya2024] | Ferment in a banana-leaf-lined bamboo basket |
|---|---|---|
| Temperature | 37–42 °CReported[sic-natto][taya2024] | Ferment in a banana-leaf-lined bamboo basket |
| Acidity | pH 6.3Measured[yongsawas2023] | Press into thin discs and sun-dry (thua nao kab) |
| Soybeans, washed[yongsawas2023][suriyanoi2018] |
| Water for soaking and boiling · The Lawa boil their beans in water saved from cooking sticky rice[yongsawas2023] |
| Banana leaves and a bamboo basket[suriyanoi2018] |
| Salt, garlic, onion and red chilli · Mashed into the fermented beans for paste; the fermented beans themselves are unsalted[sic-natto][mathatheeranan2024] |
| Starter: spontaneous (bamboo basket and banana leaves); commercial Bacillus subtilis starters used in studies |
Total time across the recorded steps: 2.1 days – 3.2 days
What changes: Soybeans are washed and soak overnight
Output: soaked beans.
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
Thua nao is a natto-type Bacillus ferment, but it is fermented in banana leaves in a bamboo basket rather than in rice straw, and most of it is mashed and cooked or dried into discs instead of eaten as whole sticky beans.
Market thua nao is often made without hygiene controls. E. coli was found in over half of market samples, with Salmonella and B. cereus in some, so fresh thua nao is steamed or roasted before eating. Fresh paste keeps only about two days; drying it into discs extends this to months.
Hazards the sources name: Escherichia coli in 54.17 % of 24 market samples; Salmonella spp. and Bacillus cereus also detected; Proteus in Shan thua nao.
Every number is labelled with how it is known. How this atlas is made
Thua nao is the Shan name; Karen and Lawa make their own versions, tor-nor-au and kuem. Shurtleff and Aoyagi found no historical record of the product. In 1970 Sundhagul and colleagues developed a dried thua nao powder for a nutrition mix.
