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In this study, the anticancer effect of doenjang according to the type of salt was investigated. Three samples were prepared: doenjang made with purified salt, doenjang made with generally manufactured solar s...
The antiobesity effects of catechin functional kimchi (CFK) were studied in C57BL/6 mice with high-fat diet (HFD)-induced obesity. We prepared four types of kimchi: commercial kimchi (CK), standard kimchi (SK)...
The human gut is inhabited by approximately 100 trillion of microflora, and there exists a reciprocal relationship between human health and the gut microbiota. The major reasons for the dysbiosis in the popula...
This review paper explores the history, cultural significance, and functional characteristics of soybean paste (doenjang) in Korean cuisine. In particular, it covers its origins, cultural importance, productio...
Kinema, a sticky-textured fermented soybean food with umami flavour, is originated in the historical Limbuwan region, now situated in the eastern districts of Nepal. It has since expanded to different areas in Da...
Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the relationship between fermentation products, microbial aspects, functional implications and biotechnological applications. T...
The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines. Such a region is the home of ...
The group of vegetables known collectively as Kyo-yasai is a key part of food culture in Kyoto, once Japan’s capital city for over 1000 years. A favorable climate and other cultural influences enabled Kyo-yasai c...
Rawon is a meat-based soup from the east of Java characterized by its black color due to the use of keluak seeds. Rawon is prepared through the boiling of meat with sautéed spices. The use of various spices resul...
Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative rev...
Traditional alcoholic-beverages have been used by the tribes since ages. Bonda is one of the 62 Schedule Tribes and 13 Particularly Vulnerable Tribal Groups of Odisha, who reside in the southern part of the state...
Indonesia is the fourth most populous country in the world with a diverse array of traditional food, including main dishes, snacks, and indigenous beverages. The paper aims to explore the cultural significance...
Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and plea...
The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttar...
Honey got its significance, both as medical and non-medical purposes. Honey is a complex matrix of several carbohydrates, amino acids, minerals and many more. Honey's carbohydrate components include a variety ...
Fermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food...
Ethnic foods and beverages are cultural heritage. This review summarizes the available data about the manufacturing, flavouring, and colouring of the homemade Bulgarian ethnic alcoholic beverage rakia, including ...
The Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak’...
The Generation Z cohort, born between 1995 and 2010, represents a substantial portion of the global population, experiencing their formative years in an era characterized by pervasive globalization. Comfort fo...
Nappi, fermented shrimp, is a traditional diet that is widely consumed by the ethnic communities of Southeast Asian countries, especially in Bangladesh. The present study was carried out to determine the proximat...
The original article was published in Journal of Ethnic Foods 2024 11:4
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the s...
One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to pr...
The food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices r...
The nomadic camels herders utilizing the extensive production system in Sudan depend mainly on fermented milk, locally known as Gariss, as their main stable food for several months during the year.
Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various na...
More and more individuals are realizing the need to take time away from their regular lives to recharge their bodies and minds by visiting new places. That's why we reasoned that drinking tea while on holiday ...
Palm wine (tuak) is a traditional drink recognized worldwide as the traditional drink of Africa, Southeast Asia, and Central America. The history of alcoholic beverages in Indonesia is from the prehistoric era an...
The Correction to this article has been published in Journal of Ethnic Foods 2024 11:13
The original article was published in Journal of Ethnic Foods 2023 10:50
Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made...
Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cak...
Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is t...
The Correction to this article has been published in Journal of Ethnic Foods 2024 11:3
Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functi...
Soybean is an important food resource that has been used for centuries in Korean cuisine. Soybean is considered a good source of protein and a nutritional powerhouse. Isoflavone, one of the components of soybe...
Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and proce...
Probiotics (pro-for and bio- health) from yogurt are one of the most effective means to stimulate and strengthen the immune system. They help balance and regulate the digestive system, as well as preserve and enr...
Food self-production offers a promising solution to many urbanization problems in cities. However, despite the advanced technology, the acceptance and involvement of local residents (its users) are required fo...
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cu...
Pempek is one of the renowned dishes from Palembang, famous throughout Indonesia, particularly in South Sumatra. Crafted from a blend of ground fish meat, tapioca, water, and seasonings, this dish is typically se...
Food is said to be ethnic, when it comes from diverse regions that have crossed international borders. Ethnic food has the ability to contribute to the growth, promotion, and strengthening of intercultural con...
This article reviews the critical role of cattle and beef production, consumption practices, and symbolic values, among other elements, in instituting Botswana’s beef heritage. The rise of gastronomic tourism ...
Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total mi...
Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables (namul), veget...
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted...
Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept o...
Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral whe...
The original article was published in Journal of Ethnic Foods 2023 10:26
Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaste...
Journal of Ethnic Foods is affiliated with Korea Food Research Institute.
Citation Impact 2023
Source Normalized Impact per Paper (SNIP): 1.062
SCImago Journal Rank (SJR): 0.415
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Submission to first editorial decision (median days): 32
Submission to acceptance (median days): 152
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