Hawaizaar lonba - Shungshoi soidabida

Haiwaajaar, or fermented soybean, is a traditional Manipuri food, valued for its rich flavor and nutritional benefits. Made primarily by Meitei Brahmin women and passed down through generations, the process involves boiling and sun-drying soybeans for 3 to 5 days to develop its distinct, pungent taste. Similar to Japan's Natto and China's Douchi, Haiwaajaar is often used as a substitute for fish in religious or cultural dishes. Besides its culinary importance, Haiwaajaar provides rural women with a vital source of income, supporting the socio-economic well-being of families in Manipur. Chagempomba pic credit - Santosh Sanasam @santosh_sanasam . . . Haiwaajaar ,fermentedsoybean,manipuri cuisine,manipuri food,manipuri traditions,natto,douchi,choongookjang,umami,manipuri food ,manipuri blogger ,youtuber,Foodreviewer, culture andcuisine ,culture,manipuri culture