Thoicha

Thoicha is a fermented soybean product originating from Manipur, a state in Northeast India. It is a staple food within Manipuri cuisine, often consumed as a side dish or ingredient in various cooked preparations. Thoicha is made by fermenting soybeans using indigenous methods, typically involving wrapping cooked soybeans in leaves and allowing them to ferment naturally over several days.

The fermentation process transforms the soybeans, altering their flavor, texture, and nutritional profile. The resulting product is characterized by a pungent, slightly sour, and savory taste. Thoicha is typically dark brown or black in color.

Production methods can vary slightly from household to household, influencing the final flavor profile and texture. Thoicha contributes significantly to the dietary protein intake of many Manipuris and is believed to have probiotic benefits due to the presence of beneficial bacteria developed during fermentation.

It is often used to flavor dishes or eaten directly as a relish alongside rice. Specific recipes that commonly feature Thoicha include eromba (a chutney-like preparation), kangsoi (a watery vegetable stew), and chagempon (a mixed vegetable dish).