masütsü

Masütsü is a fermented rice dish traditionally prepared by the Ao Naga people of Nagaland, India. It is a staple food, often consumed during festivals and special occasions, but also as part of daily meals. The preparation involves fermenting cooked rice, a process that typically takes several days to complete. This fermentation not only preserves the rice but also imparts a unique sour and slightly pungent flavor, as well as a distinct aroma.

The fermentation process is believed to be aided by naturally occurring yeasts and bacteria present in the environment. Traditionally, cooked rice is wrapped in specific types of leaves, such as banana leaves or other local foliage, and then stored in a cool, dark place. The duration of fermentation can vary, influencing the final taste and texture of the masütsü.

Masütsü is highly versatile and can be consumed in various ways. It can be eaten on its own as a side dish, or it can be incorporated into other culinary preparations. It is often mixed with vegetables, meat, or fish to create more elaborate dishes. The sourness of the masütsü is considered to cut through the richness of meats and add a refreshing element to meals. It is a significant part of Ao Naga identity and culinary heritage, reflecting their traditional methods of food preservation and their connection to local resources.