Hawaizar making - Boiled soybean packed for fermentation, Manipur

From the archive record

Manipuri woman drains out the cooked soya and washed with hot water, wrapped soybean with clean cotton cloth and packed tightly in a small bamboo basket. The basket is then wrapped with cloth and kept for the fermentation process to take place. 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 Ha