Assessment of fermented bamboo shoot in Kakching District of Manipur, India

Fermented bamboo shoot is one of the delicacy culinary of the major Meitei community of Manipur and also most used ingredient in Northeast Indian cuisine. The fermentation process is almost similar in different states like Nagaland, Manipur and in other states of North East, India. Different varieties of fermented bamboo shoot such as Kakching soibum, Wakak soibum, Lamangdon soibum, soidon etc. are available at the Ima Market through out the year. Khwairamband Ima Market is the only market in the world run by only women and also one of the leading market in Manipur at the heart of Imphal City. All the different varieties of fermented bamboo shoot (soibum) come from Kwatha, Lamangdong, None, Kakching etc are sold at the Ima Market. There is an old saying about the popularity of fermented bamboo shoot “Kakching soibum” for its softness, smoothness, and taste. Ethno botanical information of six different verities of bamboo like Dendrocalamus giganteus, D. strictus, D.hamiltonii, Bamboosa tulda, B. arundina, Melocanabambusoides which are used in preparation of fermented bamboo shoot is recorded. Fermented bamboo shoot becomes a means of conservation of food as the young shoot of bamboo grows only once annually during the rainy season.