Anishi (also known as Nüoshi[1]) is a Naga delicacy made of fermented leaves of the Colocasia genus.[2]
To make anishi, taro leaves are wrapped in gunny bags or banana leaves for about 3-4 days before being ground into a paste[3], typically with salt and other spices[4], then pressed into cakes and smoked over a fire or dried by the sun[3], forming black discs.
It is used with pork both as a condiment and a preservative[5] by the Ao Naga tribe of the Indian state of Nagaland.[6]
References
- ↑ "A Deep Dive into the Culinary Heritage of Nagaland". artsandculture.google.com. Retrieved 31 October 2025.
- ↑ "Anishi - Arca del Gusto". Slow Food Foundation. Retrieved 21 November 2025.
- ↑ 3.0 3.1 Deb, CR; Bendangnaro, J (2020). "Ethnic Fermented Food Products of Nagaland, India". Journal of Food Chemistry and Nanotechnology. 06. doi:10.17756/jfcn.2020-079.
- ↑ Tamang, Buddhiman; Tamang, Jyoti Prakash. "Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources". Indian Journal of Traditional Knowledge. 8 (8): 89–95.
- ↑ Sangtam, H. M.; Laskar, S. K.; Thomas, R.; Das, A. (2022). "Physico-chemical and Sensory Attributes of Traditional Pork Products Incorporated with Anishi at Refrigerated Storage (4±1°C) Under Vacuum Packaging". Journal of Animal Research. 12 (5): 667–673. doi:10.30954/2277-940X.05.2022.8.
- ↑ Bhardwaj, Sushma. "Exotic Cuisine of Nagaland: Methods of Cooking and the Medicinal Value of Their Edible Flora and Fauna" (PDF). DU Journal of Undergraduate Research and Innovation. Delhi University.