Indigenous Fermented Foods of the Ethnic Meitei’s of Manipur and Its Nutritional Benefits

The wide variety of fermented foods found across North-East India highlights the region’s rich cultural heritage and the use of locally available resources. By fermenting ingredients such as soybeans, bamboo shoots, and seasonal vegetables, various tribes have created distinctive flavours and textures shaped by their surroundings, history, and traditions. Fermentation, one of the oldest and most economical techniques for food processing and preservation, has been traditionally practiced by the people of Manipur in North-East India. These fermented products are deeply embedded in everyday life, as well as in festivals and rituals, contributing significantly to both physical nourishment and maintaining cultural heritage. In Manipur, commonly consumed fermented foods include Hawaijar (fermented soybean), Ngari (fermented fish), and Soiboom and Soidon (fermented bamboo shoots), which are appreciated not only for their taste but also for their nutritional and health benefits. Food plays an essential role not only in sustaining life but also in expressing cultural identity. Fermented foods, in particular, serve as markers of ethnic traditions, reflecting the histories and ecological contexts of different communities. In addition to their cultural importance, these foods are valued for their health-promoting properties, such as improving digestion, supplying probiotics, and enhancing overall well-being. These benefits further reinforce their enduring popularity and cultural relevance.