Thailand Plaa-som (cooked rice)
Plaa-raa (roasted rice)
Plaa-chao (fermented rice)
Plaa-mum (papaya, galangal)
Khem-bak-nad (pineapple)
Vietnam
Korea Sikhae (millet, malt, chilli, garlic)
Japan Narezushi (cooked rice)
Kasuzuke (cooked rice, sake wine
sediments)
Philippines Burong isda (cooked rice)
Indonesia Bekasam (roasted rice)
Makassar (rice fermented with red-
pigmented yeast)
Malaysia Pekasam (roasted rice, tamarind)
Cincaluk (shrimp, cooked rice)Asian Mixtures of Rice and Fish Of the many
Asian fermentations that mix fish and grains,
one of the most influential has been the