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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

Fig. 5

a A Bodo woman arranging the ingredients to make Napham. Napham is made traditionally to this day using mortar and pestle, and all the ingredients are available locally. Both the process and the final product are integral to the articulation Bodo cultural identity. b Jars of Napham sold in a local market in Assam. c The texture and consistency of Napham paste. d Shidal and other fermented fish sold in a local market in Assam

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