The world is taking notice of fermented foods—but these Filipino items have long played a central role in our rich food culture
The interest in fermented foods has grown in recent years. Boasting a wealth of health benefits, products like kombucha and kimchi have grown popular. The fermentation process also produces unique, bold flavours, and has become a central focus of top restaurants around the world, including the (soon-to-close) Noma. Despite its trendiness, fermented products reflect clever traditions deeply engrained in food cultures, including our own—a facet of Filipino cuisine that top restaurants like Toyo Eatery, Hapag, Metiz, and Gallery by Chele regularly highlight.
Learn more about these uniquely Filipino fermented food products, below:
See also: From kimchi to salted plums: Delicious fermentation projects to try at home
1. Buro
Buro is a mixture of cooked rice, salt, and shrimp (burong hipon) or fish (burong isda) that is left to ferment until it develops a pungent, umami, and sour flavour—typically about seven days. It is commonly used as a condiment to supplement grilled or fried fish, as well as vegetables in numerous preparations. Many also opt to sauté the buro with aromatics like onion, garlic, and tomatoes, which help balance the pungency of pure buro.
Buro also refers to a range of pickles often seen in Filipino cuisines, such as burong mangga (picked green mangoes) or burong mustasa (picked mustard leaves). Like fermentation, pickling is also a method of preservation and imparts a similar sourness, but they are distinct from fermentation processes because they require the addition of an acidic liquid like vinegar (which is, itself, a fermented product—see “vinegars” below). Fermentation, on the other hand, relies on the natural interaction of sugars and bacteria.
Read more: Why is Filipino cuisine one of the richest food cultures in the world?