TAMA (MESU)

Tama (Mesu) is the salted lactic acid fermented bamboo shoot product consumed in bamboo growing region of Nepal. It is also consumed in the Nepalese originated people of Darjeeling and Sikkim part of India. The young shoot of bamboo is used in the preparation of Mesu. The commonly used bamboo are CHOYA BANS(Dendroclamus hamiltonii),KARATI BANS(Bambus tulda Roxb),BHALU BANS(Dendrucalamus Sikkimenens),DHUNGRE BANS(Dendroclamus Gigantea)and MAL BANS(Bambusa nutans)It is commonly consumed as a Curry or making pickes (ACHAR).The micro flora found in the Tama are Pediococus pentaceus( initiation) and dominated by , lactobacillus brevis and Lactobacillus plantarum. The curry Called AALU-TAMA-BODI (made by potato, MESU and white beans) is one of the popular item in NEWARI community of Nepal. The final acidity in TAMA ranges from 0.o4 to 0.95% as lactic acid.