chapter  16
26 Pages

Industrialization of Myanmar Fish Paste and Sauce Fermentation

Fermented fish paste and sauce are generally known inMyanmar as ngapi and nganpyaye respectively. Literally, ngapimeans ‘‘pressed fish,’’ named by in its traditional processing technique. According to the type of raw materials used (whether fish or shrimp*), it could be classified into two groups: nga-ngapi (for fish) and hmyin-(or seinsa) ngapi (for shrimp). Fermented fish and shrimp products are indigenous food greatly relished byMyanmar people and consumed daily along with their staple meal (i.e., rice). No lunch or dinner is complete without a dish of boiled nagpi liquor.