Henno

Henno refers to a type of small, fermented fish product common in some parts of Southeast Asia, particularly Indonesia. It is typically made from small fish such as anchovies or sardines, which are salted and then allowed to ferment for a period of time. The fermentation process results in a strong, pungent odor and a distinctive salty, umami flavor.

The preparation of henno can vary regionally, but the core process involves salting the fish and allowing natural bacteria to break down the proteins and fats. This process can take anywhere from a few weeks to several months. Once fermented, the henno is often used as a condiment or ingredient to add depth of flavor to various dishes. It can be eaten directly, incorporated into stir-fries, soups, or stews, or used as a base for sauces.

Henno is a traditional foodstuff with a long history in the culinary practices of certain communities. Its strong flavor profile means it is often used in small quantities to enhance the overall taste of a meal. While its aroma can be intense, it is prized by those familiar with its taste for its unique contribution to local cuisine. Consumption of henno is most prevalent in areas where traditional food preservation methods are still widely practiced.