Fermenting Grain Eaten By 3.5 Billion People Around The World: Rice | Sour, Salty & Alive

Eaten by billions of people on the planet, rice is the vital grain that is the base of countless ethnic ferments, shaping the culinary identities of people around the world.
From the plains of Japan, fresh stream water combined with the iconic rice mould koji, create the Ibaraki province’s sweet and nourishing beverage, a summer favourite. In Singapore, the sharp, tangy taste of fermented rice batter of South Indian cuisine is turned into dumplings with a hint of Southeast Asian influence. In the foothills of northern Thailand, a different kind of rice batter made from fermented flour is extruded into its region’s famous chewy, fermented rice noodles called kanom jeem.
00:00 Introduction
01:29 Non-alcoholic rice beverage made with 'Asian malt' koji
06:48 Homemade Paniyaram from fermented rice in Little India, Singapore
14:41 Thailand's famous fermented rice noodle Kanom Jeem
16:24 Hand-bottling Amazake in the summer
19:22 Kanom Jeem in Michelin starred restaurant
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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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#CNAInsider #SourSaltyAndAliveCNA #Rice #Japan #Singapore #SouthIndian #Thailand #Curry
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[@Shaftalooooo]

Just realised the beauty and diversity of our Asian culture😍

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This is my favorite series

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