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Thuthse
''Thuthse'' (or Thutshe) is a fermented alcoholic beverage made from sticky rice in the Indian state of Nagaland. History It is the traditional drink of the Angami and Chakhesang Nagas, but now it is commonly consumed by all Nagas in Nagaland. Brewing Thuthse is prepared from glutinous rice, locally called ''kemenya''. Sprouted rice or starter cakes, known as ''akhri'' is used for the fermentation process. The rice is soaked in cold water for an hour and then drained. Thereafter, it is left to dry for two to three hours. This rice is then pounded into fine powder with ''pikhe,'' a large wooden pestle. This powdered rice is transferred to ''litho,'' earthen pots, and mixed with water to form a thicken solution. To this, akhri is added to start the fermentation process, and left for four to five days. In winters, this process takes more time, i.e. six to seven days. The liquid is then, filtered. Thuthse is similar to ''Zutho'' but is thicker, stronger, and sweeter. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naga Cuisine
Naga cuisine consists of foods from or commonly eaten by the Naga people in Northeast India and Kachin, Sagaing Region of Myanmar, or by the Naga diaspora. Each ethnic group of the Nagas prepares its own unique style of cuisines. It most notably features rice, meats and leaf vegetables. Meat prepared by the Nagas are often smoked, dried or fermented. While Naga cuisine is part of South Asian cuisine due to national boundaries, it is closer to Southeast Asian cuisine, especially Burmese cuisine and Northern Thailand cuisine. Overview The various ethnic group of Nagas have their own cuisines, but often exchange recipes. The cuisines have developed as a result of long-term relationship that the communities have shared with their land and Indigenous wisdom passed through the generations. The food culture is based on agro-climatic conditions, availability of edible forest resources, customary beliefs, cultural practices and taboos, social restrictions, and socio-economic cond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Beverages
This is a list of notable rice drinks. This list contains fermentation (food), fermented and unfermented drinks made from rice. Rice drinks * Andong soju * Awamori * Apo (drink) * Black vinegar * Genmaicha * Handia (drink) * Horchata * Huangjiu * Hyeonmi cha * Jūrokucha * Kokkoh * Mijiu * Rice baijiu * Rice milk * Rice water * Sikhye * Soju Rice wine Rice wine is an alcoholic drink made from rice. * Apo (drink) * Ara (drink) * Beopju * Brem * Cheongju (wine) * Chhaang * Choujiu * Chuak * Cơm rượu * Gamju * Gekkeikan * Jiuniang * Kanghaju * Makgeolli * Mirin * Pinjopo * Raksi * Rượu cần * Rượu đế * Rượu nếp * Sato (rice wine) * Shoutoku Brewery, Shoutoku * Snake wine * Sonti (beverage) * Tapuy * Thuthse * Toso * Tuak * Zutho * Zu (beverage), Zu Sake Sake is an alcoholic drink of Japanese origin that is made from fermented rice. * Amazake * Nigori * Shoutoku Brewery, Shoutoku *Sawanotsuru *Gekkeikan *Sudo Honke * TY KU Cockta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zutho
''Zutho'' is a fermented drink, originating from the Indian state of Nagaland, obtained from rice. It is a traditional drink of the Angami and Chakhesang Nagas and is commonly consumed by all Nagas in both urban and rural regions of Nagaland. It contains approximately 5%(v/v) of ethanol, and is known for its fruity odor, which is partly imparted by the acetyl esters in generous amounts. Traditionally zutho is prepared by allowing starch-rich solutions to broken down by enzymes into sugars that are fermented by yeast. Starch in rice has to be made into malt by sprouting, or digested by enzymes that Nagas learned to grow in a separate process on a plant. See also *'' Choujiu''—Chinese equivalent of Zutho *''Makgeolli ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drinks, Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astr ...''—Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chakhesang Naga
The Chakhesangs are a major Naga ethnic group inhabiting the Northeast Indian state of Nagaland. Chakhesangs were previously known as the former Eastern Angami, now recognized as a separate ethnic group. The name "Chakhesang" was created as an acronym from the names of three ethnic groups: the Chakrü (Chokri), Khezha (Kuzhami) and Southern Sangtam (now separately known as Pochury). Most of the villages fall within Phek District of Nagaland. Two Chakhesang villages ( Jessami and Soraphung/Krowemi) are located in the Ukhrul District Ukhrul district ( Meitei pronunciation:/ˈuːkˌɹəl or ˈuːkˌɹʊl/) is an administrative district of the state of Manipur in India with its headquarters at Ukhrul. The Ukhrul district has a long history dating back to the 1920s when it wa ... of Manipur. Notable personalities The following is a list of prominent people belonging to the Chakhesang community. Chokri * Zhokhoi Chüzho (b. 1984), Actor * Küzholuzo Nienü (b. 1966), P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Wine
The modern Indian Wine market is small but growing; annual per capita consumption of wine in the country is a mere 9 millilitres, approximately 1/8000th that of France. Hard liquor and beer has nearly 98% of the alcoholic drinks market, with wine taking 2%. The viticulture in India has a long history, dating back to the time of the Indus Valley civilization when grapevines were believed to have been introduced from Persia. Winemaking has existed throughout most of India's history but was particularly encouraged during the time of the Portuguese and British colonization of the subcontinent. The end of the 19th century saw the phylloxera louse take its toll on the Indian wine industry, followed by religious and public opinion moving towards the prohibition. Following the country's independence from the British Empire, the Indian government encouraged vineyards to convert to table grape and raisin production. In the 1980s and 1990s, a revival in the Indian wine industry took place as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. These animal traits have been claimed to emerge across the different species in response to selection for tameness, which was purportedly demonstrated in a famous Russian fox breeding experiment, though this claim has been disputed. Other research suggested that pleiotropic change in neural crest cell regulating genes was the common cause of shared traits seen in many domesticated animal species. However, several recent publications have either questioned this neural crest cell explanation or cast doubt on the existence of domestication syndrome itself. One recent publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Morung Express
''The Morung Express'' is an English-language newspaper published in Nagaland, India. It covers Nagaland state, national, and international news, and publishes opinion pieces and reviews. It was the first print newspaper in Nagaland with an online edition. It is headquartered at Dimapur. As of August 2024, ''The Morung Express'' second-largest newspaper by print circulation in Nagaland. History Founding publisher, Aküm Longchari recalls that the newspaper 'marked a transition in the journey of three comrades' representing their generational experiences and consciousness. While they met in the mid-1990s, more friends activists joined the collective and organised capacity-building workshops on peace building and human rights across Naga inhabited areas. During these workshops, participants articulated the need for a value-based independent media that voices public understanding of peace, especially to people in power. Naga people consistently spoke of their missing voices from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naga Words And Phrases
Naga or NAGA may refer to: Mythology * Nāga, a serpentine deity or race in Hindu, Buddhist and Jain traditions ** Phaya Naga, mythical creatures believed to live in the Laotian stretch of the Mekong River ** Naga, another name for Bakunawa, an unrelated sea serpent deity in Filipino mythology * Naga Kingdom, in the epic ''Mahabharata'' Clans and ethnic groups * Naga people, an ethnic group of northeast India and northwest Burma * Nagas of Padmavati, a royal dynasty of the 3–4 centuries AD * Naga Rajputs, a group of Rajput clans * Naga people (Lanka), an ancient tribe of Sri Lanka * Naga Sadhus, Hindu ascetics of the Himalayas Hot peppers * Naga Morich * Bhut jolokia * Naga Viper pepper Organizations * NAGA Group, a German company * Naga Regiment, an infantry regiment of the Indian Army * North American Guqin Association * National African American Gun Association * Native American Guardians Association People * Prince Naga (c. 8th century), Japanese prince * Tarek ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzyme, enzymatically convert polysaccharides to sugar and then to ethanol. The Chinese ''mijiu'' (most famous being ''huangjiu''), Japanese ''sake'', and Korean ''cheongju (beverage), cheongju'', ''dansul'' and ''takju'' are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% alcohol by volume, ABV, and is typically served warm. One panel of taste testers arrived at as an optimum serving temperature. Rice wines are drunk as a wine and food pairing, dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to flavoring, add flavors or to neutralize unwanted tastes in certain food items (e.g. sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drink
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, Fermentation in food processing, fermentation typically refers to the fermentation of sugar to ethanol, alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are Mass production, mass-produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickling, pickled or souring, soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
