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|Place of origin||"Eastern Nepal|
|Region or state||"Tibet, "Nepal, "Bhutan, "Sikkim, "Darjeeling district|
|Created by||"Limbu people|
|Main ingredients||soyabean that has been fermented by lactobacillus|
|"" Cookbook: Kinema "" Media: Kinema|
Kinema (किनेमा) is a food in Eastern "Nepal consisting of "soyabean that has been naturally "fermented by "lactobacillus. In Nepal, Sikkim and Darjeeling, the slimy, odorous product of fermentation is prepared traditionally into a soup that is taken with rice, but can also be turned into a savoury dip or a pungent side dish to accompany rice or bread. Kinema was traditionally prepared at homes, but now it is sold in local markets and even retailed online as dried products. Kinema is considered a healthy food because fermentation breaks down complex proteins into easily digestible "amino acids. The word kinema is believed to derive from tribal "Limbu(Kirat) or "Limboo word 'kinambaa' where 'ki' means fermented and 'nambaa' means flavour. It is very similar to the Japanese "nattō and the "akhuni of Northeast India.
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