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In Manipur fermentation is a household art handed down from generation to generation. Climatic condition also plays an important role in the type of fermented food produced due to their temperate, sub-tropical and tropical climate in Manipur. Among the fermented foods consumed in India, fermented soyabean product locally known as Hawaijar is traditionally prepared and consumed in Manipur. It plays an economic, social and cultural role in Manipur. Hawaijar making provides income to the rural masses in Manipur and bears deep attachment with socio cultural lives of the people. Hawaijar is consumed commonly in the local diet as a low cost source of high protein food. Hawaijar is an indigenous traditional fermented soya product of Manipur with a characteristics flavour and stickiness and has been consumed as a regular food in every household. Hawaijar is a naturally fermented product; no starter culture is intentionally added during its preparation. Hawaijar is known for its unique organoleptic properties. It has characteristic flavor and aroma and has been consumed as a regular food in every household. It is found in most of the signature dishes of Manipur. It is widely used as a condiment with vegetables. It is consumed directly or used as flavouring agent in vegetable items making it softer and tasty. A special delicacy of the Manipuris called Chagempomba is prepared using Hawaijar, rice and other vegetables. It is also consumed as accompaniment eaten as paste with chilli and salt known as Ametpa. A fermented fish called Ngari is added to enhance the flavor. It can be eaten raw with salt and chilli or cooked etc. The dried fermented beans are also cooked with meat or used for preparation of chutney with chilly, tomato and salt.
Mumu foods, Khagempalli Imphal is owned by Gurumayum Devi and prepares various indigenous food items like Chicken Bhujiya, Pork achar, U-Morok achar, fish achar, ngari achar, Mushroom achar, Ginger achar, hentak achar.