Beer
Jimañūñ
Marshall Islands
Fermented coconut sap; an alcoholic beverage produced after 3 days of fermentation of jekaro (fresh coconut sap); a traditional Marshallese drink; similar to fermented toddy/tuba in other Pacific islands; the most important traditional alcoholic beverage before imported beer.
Original eatfuls sticker artwork
What it is
A closer look at Jimañūñ.
Fermented coconut sap; an alcoholic beverage produced after 3 days of fermentation of jekaro (fresh coconut sap); a traditional Marshallese drink; similar to fermented toddy/tuba in other Pacific islands; the most important traditional alcoholic beverage before imported beer.
What to look for
Know it when you find it.
A cloudy, mildly alcoholic, sweet-sour liquid; the fermentation gives it a fizzy quality; made from jekaro (fresh coconut sap) fermented for 3 days; a traditional Marshallese drink; similar to fermented toddy/tuba in other Pacific islands; the most important traditional alcoholic beverage before imported beer.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Jimañūñ.
Names around the table
One food, more than one name.
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