- Animal-Based Fermented Foods of Asia

Consumption of animal-based foods in Asia is mostly in“uenced by religions, dietary laws such as taboos imposed on consumptions, availability of animal sources, geographical location, and environmental factors. There is no historical record of any ethnic fermented milk product in Japan, Korea, and many Southeast Asian countries; however, production of fermented milk products has been reported in ancient China. Traditionally, preserved sh products are largely con ned to East and Southeast Asia. Culturally, sh is a main dish for people residing near sea coasts, rivers, streams, lakes, and ponds where there are plenty of sh available. Fermentation, salting, drying, and smoking are the principal methods of perishable sh preservation innovated by the ethnic people of Asia to enrich their diets. Fish fermentation technology is a home-based traditional technique where varieties of fermented sh products, mostly sh sauce, are prepared and used as staple foods, side dishes, and condiments in Asia. Chicken, duck, sh, pork, beef, mutton, and eggs are consumed by all communities in Asia except by the majority of vegetarian Hindu and a few Buddhist communities due to religion taboo. Unlike Europe, traditionally fermented meats, sausages, hams, and bacons are uncommon in Asia, except for a few in Thailand, China, India, and Bhutan. Table 4.1 shows a list of animal-based fermented meat products of Asia.