Hangul 똥술 Revised Romanization Ttongsul | Hanja 糞酒 McCune–Reischauer Ttongsul | |
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Similar Hongeo‑hoe, Makgeolli, Changaa, Korean alcoholic, Rice wine | ||
Ttongsul, or feces wine, is an alcoholic drink made from feces and was introduced to the public by Vice Japan's reporter Yuka Uchida in 2013. She found Dr. Lee Chang Soo, who makes this apparently traditional Korean drink.
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Production
Ttongsul may be produced in either of two ways. The more time-consuming involves submerging a bamboo stick in a chamber pot which contains feces and alcohol. It is left there for several months as it ferments, and the ttongsul is extracted from the bamboo. A more rapid method, which may produce less favorable results, simply involves mixing alcohol and feces directly for several days.
Origin
Medicinal compounds produced from feces have a long history in China, Korea, and Japan.
In China, the 4th century Chinese medicine handbook by Ge Hong describes the oral consumption of human feces in treating food poisoning and diarrhea. In the 16th century, Li Shizhen detailed the oral consumption of human feces in treating various gastrointestinal diseases through the ingestion of concoctions such as "yellow soup" and "golden syrup", which contained fresh, dried, or fermented stool. As long ago as the Tang Dynasty, chicken manure was used this way. Other types of feces were historically used in medicines, including that of flying squirrels, bats, hares, and sparrows. and silkworms.
In Japan, equine feces have been believed to have medicinal efficacy and have been traditionally used as a therapy since the Sengoku period. Equine feces is said to be especially effective in treating gunshot wounds by direct application to the area, or via consumption by mouth or in an aqueous mixture.