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  1. Manggulu is a traditional food of the Sumba people in East Nusa Tenggara, primarily made from pisang kepok or saba bananas (Musa paradisiaca var. balbisiana) and peanuts (Arachis hypogaea). This food serves both ...

    Authors: Mohammad Fathi Royyani, R. Haryo Bimo Setiarto, Vika Tresnadiana Herlina, Resti Rambu Ana, Asep Hidayat, Yohanis Ngongo, Siti Sundari, Parwa Oryzanti, Resti Wahyuni, Tri Rizkiana Yusnikumah and Saiful Hakam
    Citation: Journal of Ethnic Foods 2025 12:19
    Content type: Review article Published on:

  2. Fermented food has been an integral part of many cultures and communities around the world. In Malaysia, fermented foods hold significant cultural and culinary importance, reflecting the country’s multicultura...

    Authors: Rachel Thomas Tharmabalan, Siti ‘Atikah Rusli, Rita Lo, Nur Fadillah Binti Saidin and Zulfikry Basar
    Citation: Journal of Ethnic Foods 2025 12:18
    Content type: Review article Published on:

  4. Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneou...

    Authors: R. Haryo Bimo Setiarto, Naswandi Nur, Andreas Romulo and Vika Tresnadiana Herlina
    Citation: Journal of Ethnic Foods 2025 12:16
    Content type: Review article Published on:

  5. According to Dongeuibogam (東醫寶鑑), a UNESCO Memory of the World-registered medical text, Omigalsu (五味喝水) was a traditional Korean beverage formulated from Schisandra chinensis (Turcz.) Baill. (Omija, Schisandra) e...

    Authors: Hye Jeong Yang, Min Jung Kim, Hak Yong Lee, Dai Ja Jang and Sunmin Park
    Citation: Journal of Ethnic Foods 2025 12:15
    Content type: Original article Published on:

  6. Peruvian ceviche is a traditional dish that represents a fusion of fresh ingredients from the sea and the land, as well as an element of relevance to the local economy and social cohesion. In December 2023, UN...

    Authors: Joaquín Aguirre-Sosa, María Luisa Dextre and Jorge Alberto Vargas-Merino
    Citation: Journal of Ethnic Foods 2025 12:13
    Content type: Original article Published on:

  7. Mandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, a...

    Authors: Sukma Yudistira, Nur Amaliah, Gozali Gozali, Hesti Purwaningrum, Fondina Gusriza, Rini Eka Sari, Erlina Daru Kuntari, Singgih Tri Wibowo, Yelfiarita Yelfiarita, Shintami Rouwelvia Malik, Dyan Wigati and Slamet Sulistiadi
    Citation: Journal of Ethnic Foods 2025 12:12
    Content type: Review article Published on:

  8. Pindang is a popular traditional fish product in Indonesia that has been produced for decades. Scombroid fish such as tuna, mackerel, and scad, which have a naturally high level of histidine, are commonly used to...

    Authors: Novalia Rachmawati, Radestya Triwibowo, Tom Ross, Shane Powell and Mark Tamplin
    Citation: Journal of Ethnic Foods 2025 12:14
    Content type: Original article Published on:

  9. Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi’s significance in Korean die...

    Authors: Dae Young Kwon, Kyung Rhan Chung, James W. Daily and Sunmin Park
    Citation: Journal of Ethnic Foods 2025 12:11
    Content type: Review article Published on:

  10. Prosopis trees are leguminous plants that are frequently grown in arid, semiarid, tropical, and subtropical locations due to their remarkable capacity to withstand harsh soil conditions. Compared to other legu...

    Authors: Sofía L. Bohórquez-Medina, Andrea L. Bohórquez-Medina, Sandor G. de Lukacs Pereny and Martín Cárdenas-Jarama
    Citation: Journal of Ethnic Foods 2025 12:10
    Content type: Review article Published on:

  11. Resilient to the effects of climate change, Mung bean is a seed legume rich in nutrients and bioactive compounds. The objective of the study was to determine the impact of cooking processes on its nutritional ...

    Authors: Jeanne d’Arc Wendmintiri Kabré, Fatoumata Hama-Ba, Mamadou Sanoué and Aly Savadogo
    Citation: Journal of Ethnic Foods 2025 12:9
    Content type: Original article Published on:

  12. Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious an...

    Authors: Dae Young Kwon, Kyung Rhan Chung, Chang Hyeon Lee, Soon-Hee Kim, James W. Daily and Sunmin Park
    Citation: Journal of Ethnic Foods 2025 12:8
    Content type: Review article Published on:

  13. Indonesia has plant-based traditional medicine (herbal) that is hereditary and believed to be used for disease therapy and prevention. The well-known of this traditional medicine is jamu, which has a long hist...

    Authors: Teti Estiasih, Jaya Mahar Maligan, Jatmiko Eko Witoyo, Adilla Aisyah Hana Mu’alim, Kgs Ahmadi, Tunjung Mahatmanto and Elok Zubaidah
    Citation: Journal of Ethnic Foods 2025 12:7
    Content type: Review article Published on:

  14. This mixed-methods study investigates how Pontic Greeks in Western Macedonia, Greece, preserve and adapt their culinary traditions amid modern challenges. Employing survey questionnaires (n = 390), interviews,...

    Authors: Achillefs Keramaris, Eleni Kasapidou and Paraskevi Mitlianga
    Citation: Journal of Ethnic Foods 2025 12:5
    Content type: Original article Published on:

  15. Morama bean [Tylosema escululetum (Burch.)] is a nutrient-dense underutilized legume that can address protein-energy and micronutrient malnutrition in developing countries. An ethnographic study using a snowball ...

    Authors: John Gwamba, Samuel Imathiu, John Kinyuru, Arnold Onyango and Masa Veronica Motaung
    Citation: Journal of Ethnic Foods 2025 12:4
    Content type: Original article Published on:

  17. Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditio...

    Authors: Angga Pramana, Bara Yudhistira, Maghfirah Jayalaksamana, Dihan Kurnia, Naila Husnayain and Rianita Pramitasari
    Citation: Journal of Ethnic Foods 2025 12:1
    Content type: Review article Published on:

  20. Indonesia is renowned for its cultural diversity and traditions, which are closely related to religious practices. Among these, the kupatan tradition, a significant Muslim custom, symbolizes gratitude and is prom...

    Authors: R. Haryo Bimo Setiarto and Vika Tresnadiana Herlina
    Citation: Journal of Ethnic Foods 2024 11:45
    Content type: Review article Published on:

  21. The Himalayan ethnoecology revolves around a balanced relationship between harsh mountain environment and the diverse lifestyles of its ethnic communities, where traditional knowledge on medicinal plants and f...

    Authors: Soumya Majumder and Malay Bhattacharya
    Citation: Journal of Ethnic Foods 2024 11:44
    Content type: Review article Published on:

  22. Eid al-Fitr is one of the Islamic holidays celebrated by Muslims all over the world, including in Indonesia (Eid al-Fitr is popularly known as lebaran in Indonesia). Indonesia has long been recognized as a multic...

    Authors: Indro Prastowo, Hendro Kusumo Eko Prasetyo Moro, Arief Abdillah Nurusman, Rikha Muftia Khoirunnisa, Cyntia Dewi, Wahyu Wido Sari and Ika Surya Yunita
    Citation: Journal of Ethnic Foods 2024 11:42
    Content type: Review article Published on:

  24. Korea ginseng (Panax ginseng C.A. Meyer) has been used in traditional medicinal foods for more than 2000 years. Because of the growing interest in personalized healthcare to prevent diseases, white ginseng (WG) i...

    Authors: Myoungsook Lee
    Citation: Journal of Ethnic Foods 2024 11:46
    Content type: Review article Published on:

  25. Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This art...

    Authors: Gozali Gozali, Ria Setyawati, I Putu Hardani Hesti Duari, Zulkarnain Zulkarnain, Nandyan Ayu Nooryastuti, Sukma Yudistira and Hesti Purwaningrum
    Citation: Journal of Ethnic Foods 2024 11:40
    Content type: Review article Published on:

  26. The origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxi...

    Authors: Cherl-Ho Lee, Junyoung Ahn and Hong-Seok Son
    Citation: Journal of Ethnic Foods 2024 11:39
    Content type: Review article Published on:

  27. The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted ...

    Authors: James W. Daily and Sunmin Park
    Citation: Journal of Ethnic Foods 2024 11:38
    Content type: Review article Published on:

    The Correction to this article has been published in Journal of Ethnic Foods 2025 12:6

  28. Kimchi is a Korean traditional vegetable fermented food with lactic acid bacteria (LAB). Fermented kimchi contains live LAB (probiotics), dietary fibers (prebiotics) and dead LAB and fermented metabolites (pos...

    Authors: Kun-Young Park, Geun-Hye Hong, So-Young Lee and Yeon-Jun Lee
    Citation: Journal of Ethnic Foods 2024 11:37
    Content type: Review article Published on:

  30. Kimchi, a renowned and culturally significant Korean dish, has gained global recognition as a superfood due to its abundant nutritional content and positive impact on human health. The process of producing kim...

    Authors: Anshul Sharma and Hae-Jeung Lee
    Citation: Journal of Ethnic Foods 2024 11:36
    Content type: Review article Published on:

  31. In recent decades, a global shift in lifestyle and the ubiquitous consumption of junk foods have led to dysbiosis and other metabolic disorders significantly impacting human health. Recent studies performed on...

    Authors: Jagan Mohan Rao Tingirikari, Anshul Sharma and Hae-Jeung Lee
    Citation: Journal of Ethnic Foods 2024 11:35
    Content type: Review article Published on:

  32. Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a...

    Authors: Yong-Jun Cha and Daeung Yu
    Citation: Journal of Ethnic Foods 2024 11:34
    Content type: Review article Published on:

  36. This review paper explores the history, cultural significance, and functional characteristics of soybean paste (doenjang) in Korean cuisine. In particular, it covers its origins, cultural importance, productio...

    Authors: Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Do-Youn Jeong and Hee-Jong Yang
    Citation: Journal of Ethnic Foods 2024 11:30
    Content type: Review article Published on:

  38. Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the relationship between fermentation products, microbial aspects, functional implications and biotechnological applications. T...

    Authors: R. Haryo Bimo Setiarto, Senlie Octaviana, Urip Perwitasari, Ario Betha Juanssilfero and Suprapedi Suprapedi
    Citation: Journal of Ethnic Foods 2024 11:28
    Content type: Review article Published on:

  41. Rawon is a meat-based soup from the east of Java characterized by its black color due to the use of keluak seeds. Rawon is prepared through the boiling of meat with sautéed spices. The use of various spices resul...

    Authors: Erni Sofia Murtini and Befrika S. Murdianti
    Citation: Journal of Ethnic Foods 2024 11:25
    Content type: Review article Published on:

  42. Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative rev...

    Authors: Marina Mefleh, Francesca Vurro, Carmine Summo and Antonella Pasqualone
    Citation: Journal of Ethnic Foods 2024 11:24
    Content type: Review article Published on:

  43. Traditional alcoholic-beverages have been used by the tribes since ages. Bonda is one of the 62 Schedule Tribes and 13 Particularly Vulnerable Tribal Groups of Odisha, who reside in the southern part of the state...

    Authors: Pradeep Kumar Sahoo, Sada Badanayak, Prasanna Kumar Patra and Mitali Chinara
    Citation: Journal of Ethnic Foods 2024 11:23
    Content type: Original article Published on:

  45. Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and plea...

    Authors: Vika Tresnadiana Herlina and R. Haryo Bimo Setiarto
    Citation: Journal of Ethnic Foods 2024 11:21
    Content type: Review article Published on:

  46. The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttar...

    Authors: Sushmita Dwivedi, Vineet Singh, Kanika Mahra, Kritika Sharma, Mamta Baunthiyal and Jae-Ho Shin
    Citation: Journal of Ethnic Foods 2024 11:20
    Content type: Review article Published on:

  47. Honey got its significance, both as medical and non-medical purposes. Honey is a complex matrix of several carbohydrates, amino acids, minerals and many more. Honey's carbohydrate components include a variety ...

    Authors: Deepak Kumar, Kalyan Hazra, Peyyala Venkata Vara Prasad and Rajesh Bulleddu
    Citation: Journal of Ethnic Foods 2024 11:19
    Content type: Review article Published on:

  50. The Generation Z cohort, born between 1995 and 2010, represents a substantial portion of the global population, experiencing their formative years in an era characterized by pervasive globalization. Comfort fo...

    Authors: Fang-Yi Lin
    Citation: Journal of Ethnic Foods 2024 11:15
    Content type: Original article Published on:
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Journal of Ethnic Foods

ISSN: 2352-619X

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