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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] |
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] |
Judima
Judima is a traditional ethnic rice wine associated with the Dimasa people of Assam. It has received a geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ... tag in 2021. It is prepared from a starter kit, and is distinguished by the use of a wild herb local to Dima Hasao district called ''thembra'' ('' Senegalia pennata''). It is used ritualistically by the Dimasa people in events such as birth, marriage and death. Traditional process Judima is prepared in broadly a two-step process—the preparation of the starter cake and the use of the starter cake to ferment cooked rice. The starter cake for Judima is called ''Humao''. It is prepared from the dried powdered ''thembra'' bark, made into a dough with rice powder and water and then air-dried. For ferm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choujiu
''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus oryzae'', which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is '' qū''. ''Choujiu'' is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang dynasty, where it was praised by the poet Li Bai. In ancient times, ''choujiu'' was referred to as ''láolǐ'' ( 醪 醴) or ''yùjiāng'' ( 玉 浆). In the modern day, the city of Xi'an is known particularly for its ''choujiu''. '' Doburoku'' ( / ) is the Japanese equivalent of ''choujiu'', and in Korea ''gamju'' and ''makgeolli'' are similar. See also * Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, ''makgeolli'' is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" ''makgeolli'', many exported ''makgeolli'' undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas have been added to makgeolli to create forms with new flavours. Names The name ''makgeolli'' () is a compound (linguistics), compound, consisting of ''mak'' (; in this context "just now") and a deverbal noun deri ... [...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] |
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] |
Ethanol
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula . It is an Alcohol (chemistry), alcohol, with its formula also written as , or EtOH, where Et is the pseudoelement symbol for ethyl group, ethyl. Ethanol is a Volatility (chemistry), volatile, flammable, colorless liquid with a characteristic wine-like odor and pungent taste. As a psychoactive depressant, it is the active ingredient in alcoholic beverages, and the second most consumed drug globally behind caffeine. Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene hydration. Historically it was used as a general anesthetic, and has modern medical applications as an antiseptic, disinfectant, solvent for some medications, and antidote for methanol poisoning and ethylene glycol poisoning. It is used as a chemical solvent and in the Chemical synthesis, synthesis of orga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigori
''Nigori'' or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. Description Sake is usually filtered to remove grain solids left behind after the fermentation process. ''Nigori'' sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink. Unfiltered sake is known as ''doburoku'' (どぶろく, but also 濁酒) and was originally brewed across Japan by farming families. However, it was banned in the Meiji period, though it has since been revived as a local brewing tradition. The area around Mihara village in southern Shikoku is especially well known for its ''doburoku'' breweries. Commercial reintroduction Brewer Tokubee Masuda, of Kyoto-based Tsukino Katsura brewery, which began in 1675, looked to bring back hundred-year-old recipes and traditional production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angami Naga
The Angamis are a major Naga ethnic group native to the Northeast Indian state of Nagaland. They predominantly inhabit the Kohima District, Chümoukedima District Chümoukedima (), previously spelled Chumukedima, formerly known as Samaguting, is a municipality in the Chümoukedima District of the Indian state of Nagaland. It is situated on the left bank of the Chathe and with its surrounding area that ... and Dimapur District of Nagaland. The Angamis are divided into four regions namely Chakhro Angami, Northern Angami, Southern Angami and Western Angami. The now separated Chakhesangs were previously known as the Eastern Angamis. Culture Cuisine '' Galho'' is a popular Angami cuisine made from a mixture of rice, Himalayan knotweed, vegetables, and meats (pork or beef), etc. Religion Majority of Angami Naga follow the Christian faith whilst only 1% follow animism. Festivals Sekrenyi The Angamis celebrate a ten-day festival called ''Sekrenyi''. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
