Japanese Journal of Dairy and Food Science. 38 (1989)

In ancient times, it was very difficult to secure fresh food in the northern laurilignosa (Temperate Rain Forest) zone which ranges from the southern areas of the Tibetan mountains, Nepal, Bhutan, Assam to such Chinese provinces as Yunnan, Guizshou and Hunnan. Ancient people in this area had to develop methods to extract starch and cultivate potato, bean and rice through repeated trials and errors in using their wisdom, experience and knowledge in order to obtain food steadily. However, the risk of concurrence of harvesting arose once they started growing root crops, millet, beans and rice instead of keeping their live just by hunting and gathering. Against this backdrop, they discovered and developed foods which were fermented with microorganisms in the air or adhered to the ingredients. The fermented foods in the region of laurilignosa obtained a unique relish flavor and taste and were gradually but widely spread to the others.