Description
A traditional liquor of Sherpa and Limbu people (Tibetan ethnic groups) in the Himalayas. A 'doburoku'-like liquor fermenting finger millet, generally called 'Chhaang'. Specifically, the style called 'Tongba' is an extremely exotic warm liquor where fermented millet is put in a special wooden/bamboo cylinder, hot water is poured in, and sucked through a special bamboo straw with a crushed tip.
Restaurants serving Chhaang / Tongba
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Finger millet
- Yeast(Marcha)
- Hot water
Instructions
- [Authentic Recipe]
- [Ferment (Doburoku)]: Boil/cool finger millet, mix with Nepali yeast 'Marcha', ferment in bamboo baskets for days.
- [Tongba Prep]: Put fermented millet, now smelling sweet-sour, halfway into a special wooden mug (or bamboo cylinder) called 'Tongba'.
- [Pour Hot Water]: Pour boiling water to the brim, wait a few mins to extract alcohol and millet sweetness.
Learn more Spice, substitutes, tips
Key spices
None(Rustic millet sweetness and lactic fermentation sourness are the stars)、乳酸発酵の酸味が主役）
Substitutes at Japanese supermarkets
Drink warmed JP 'Makgeolli' or 'Doburoku' (though lacks millet roastedness)
Pairing
Shapta (Tibetan meat stir-fry) / Sukuti(Dried meat)
Trivia
A 'liquor of life' warming the body from the core in the freezing Himalayas. Has lactic acid sourness and sweetness like Amazake, very drinkable, allowing you to stay endlessly drunk while topping up hot water.
Eating tips & etiquette
The tip of the special bamboo straw (Phip) is crushed into a filter so millet grains aren't sucked up. Once you suck all the hot water, pour more boiling water, continuously extracting and drinking liquor until flavorless (usually 3-4 times).
Allergen
None