Hawaijar making - Soybean boiled for hours before fermentation, in Manipur

From the archive record

Hawaijar is an indigenous fermented soybean product of Manipur, India. It is has been consumed in every household directly or used as an ingredient in several signature dishes of Manipur. They are known for its flavour and aroma. Preparation: Clean and sort whole soya Soaked overnight/12-24 hours Washed with tap water Boiled / Pressurize to make it soft Washed with hot water Wrapped with packed tightly in Lubak (A small bamboo basket with Lid) Wrapped in jute cloth and keep for fermentation for 4-5 days In the traditional method of preparation of Hawaijar small and medium sized soyabean seeds are cleaned and sorted. The fermentation process takes place by natural fermentation. In the Hawaijar preparation whole soya are utilized. They are prepared at home without requiring much sophiscated