Ethnic Fermented Foods and Beverages of Cambodia

  • Sota Yamamoto


Fermentation starters, rice wine, rice liquor, palm wine, sweet fermented alcoholic rice, fermented rice noodles, fermented fish, etc., are produced and consumed in Cambodia. There are two different lines of production process of local homemade starters that are confirmed in Cambodia: one based on “rice wine culture” and one based on “rice liquor culture.” The process based on “rice wine culture” seems to be an older type of starter production than that based on “rice liquor culture,” suggesting that new techniques belonging to “rice liquor culture” could have infiltrated the “rice wine culture” of Cambodia. Minority ethnic groups in Northeast Cambodia mainly produce rice wine for self-consumption, but rice liquor produced by small-scale farmers (mainly Khmer) in rural areas is for selling. Palm wine (tek tnart chu) is made mainly from palmyra palm in Cambodia. There are two types of fermentation process of palm wine: fermenting the sap in the container while hanging on trees or using mae tek tnart chu, which is made from xylems or barks of some plants. Tapae (sweet fermented alcoholic rice), nom banvuchock (fermented rice noodles), phaak (fermented fish with sticky rice), pra hoc (fermented fish), mam (fermented fish with roasted rice powder), kapi (fermented shrimp paste), and tak trey (fish sauce) are often seen in local markets.


Rice Straw Rice Husk Rice Wine Saccharum Officinarum Fish Sauce 
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Copyright information

© Springer India 2016

Authors and Affiliations

  1. 1.Research Center for the Pacific IslandsKagoshima UniversityKagoshimaJapan

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