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Insects and insect products that are fermented.
5 entries listed here.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Chí hǎi (ant-egg paste), historical | Ancient China | 3.3 months | |||
| Fermented bee larvae (U Minh) | Vietnam | ||||
| Fermented silkworm pupae seasoning (modern) | China | ||||
| Grasshopper garum (Nordic Food Lab / Noma) | Denmark | ||||
| Nam phrik maeng da (insect plus fermented shrimp paste) | Thailand |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called 蚳醢, ant-roe sauce.
ritual paste served at Zhou court sacrifices
Also called mắm ong (name not confirmed in the source), Mekong Delta fermented honey-bee brood.
sour-salty larvae eaten with rice, guava, tamarind or greens; keeps about a week at room temperature, a month refrigerated; a Tết gift (cajuput blooms in November)
Also called 蚕蛹发酵调味液.
umami liquid seasoning
insect "fish sauce"; the lab also made sauces and miso-type pastes from grasshoppers and wax-moth larvae
Also called น้ำพริกแมงดา.
relish with a licorice-like aroma from the male water bug's scent glands
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
