Description

This sour variant of uji is produced through extended fermentation of cereal slurries, yielding a distinctly acidic porridge.

Fermentation process

  • Cereal flour mixed with water
  • Extended spontaneous fermentation
  • Fermented slurry cooked before consumption

Reported microbiology (examples)

  • LAB: Lactobacillus spp.

Functional relevance

  • Improved microbial safety
  • Commonly used as weaning food

References

(To be added)