Techniques
Kakau Pi (Micronesia)
FERMENTATION
Fermented Breadfruit Poi (Micronesia)
FERMENTATION
Earth Oven Cooking (Umu, Hāngī, Lovo)
THERMAL
Bwebwenato Air-Drying (Micronesia)
PRESERVATION
Pit-Cooked Bats (Palau)
PRESERVATION
Bai Brewing (Palauan Fermented Coconut)
FERMENTATION
Bwebwenato Charred Bark (Micronesia)
PRESERVATION
Cured and Fermented Fish (Pacific Islands)
PRESERVATION
Cured and fermented fish in the Pacific Islands preserves fish by high salt and low temperature, promoting lactic acid fermentation and proteolysis.
Pohnpei Sakau Pounding
CONCENTRATION
Ika Susa (Micronesia)
MECHANICAL
Smoke-Curing Flying Fox Bats
PRESERVATION
Marianas Kelaguen (Guam & Mariana Islands)
MECHANICAL
Ika Sansai (Micronesia)
THERMAL
Seaweed Parching (Kiribati)
MECHANICAL
Fermented Breadfruit (Micronesia)
FERMENTATION
Coconut Sap Reduction (Kiribati)
CONCENTRATION
Sakau Pounding (Kava Preparation)
CONCENTRATION
Fermented Megapode Eggs (Micronesia)
FERMENTATION
Buri (Micronesia)
FERMENTATION
Pīer Lime Curing
PRESERVATION
Bilibili Bamboo Steaming (Micronesia)
THERMAL
Pit-Roasted Flying Fox (Micronesia)
PRESERVATION
Pit-Preserved Breadfruit (Micronesia)
FERMENTATION
Bwebwenato Smoke Infusion
PRESERVATION