Hawaijar Akangba, 160g – Sun-Dried Fermented Soybean | IHA Foods

Experience the authentic taste of Manipur with Hawaijar Akangba, a traditional sun-dried fermented soybean delicacy known for its strong aroma and deep umami flavor. A staple in Manipuri cuisine, this ingredient is prized for its rich taste and cultural significance.

Hawaijar is made by fermenting soybeans using natural methods, allowing beneficial microbes to develop its characteristic pungent smell and complex flavor. The “Akangba” (sun-dried) form enhances shelf life and concentrates the taste, making it convenient for storage and use.

Fermented soybean foods are widely valued for their high protein content, essential amino acids, and probiotic benefits, which may support digestion and gut health.

This ingredient is essential for preparing traditional dishes like eromba, singju, and chutneys, where it adds a distinctive fermented depth and richness.

Key Features:
• Made from naturally fermented soybeans (Hawaijar)
• Sun-dried (Akangba) for longer shelf life
• Strong umami flavor with traditional aroma
• Rich in plant protein and fermentation nutrients

Usage:
Soak or cook before use. Commonly used in eromba, chutneys, singju, and various Manipuri dishes. Adds depth to both vegetarian and non-vegetarian recipes.

Authenticity:
Prepared using indigenous fermentation and sun-drying techniques, preserving the true essence of Manipuri culinary tradition.

Also Known As:
• Hawaijar / Hawaizar (Manipuri fermented soybean)
• Fermented Soybean (English)
• Axone (Nagaland variant)
• Akhuni / Tungrymbai (regional variants)
• Natto (Japanese fermented soybean – similar category)
• Glycine max (scientific name)