Characterization of Fermented Rice Noodle (mohingar) in Myanmar

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  • Katoh Miyuki
    Faculty of Education Kagawa University
  • Seki Hiromi
    Faculty of Education Kagawa University
  • Nagano Hiroko
    Faculty of Education Gifu University
  • Akuzawa Sayuri
    Department of Agriculture of Tokyo University
  • Ikeda Masayo
    Faculty of Home Economics, Otsuma Women's University
  • Omori Masashi
    Faculty of Home Economics, Otsuma Women's University
  • Arai Motoo
    Debartment of Applied Biological Chemistry, College of Agriculture, and Research Institute for Advanced Science and Technology, Osaka Prefecture University

Bibliographic Information

Other Title
  • ミャンマーにおける発酵米麺 (モヒンガー) の製造上の特色
  • シリョウ ミャンマー ニ オケル ハッコウ ベイメン モヒンガー ノ セイゾウジョウ ノ トクショク

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Description

Myanmar has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment.There is popular traditional fermented food in Myanmar called mohingar (fermented rice noodles) that is a kind of noodle soup that could be called the country's national dish.There are a variety of traditional fermented food products available in the markets or restaurants and most of these products are produced on a small scale by local area industry.<BR>Though many people in Myanmar eat mohingar for breakfast, they also often have nonfermented noodles called, khauk swear.

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