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Kinema
""Original Kinema-nepal.jpg
Place of origin "Limbuwan (present-day in "Eastern Nepal)
Region or state "Nepal, "Bhutan, "Sikkim, "Darjeeling
Created by "Limbus
Main ingredients "Soybean fermented by "Lactobacillus
"" Cookbook: Kinema  "" Media: Kinema

Kinema ("Nepali: किनेमा) is an indigenous fermented "soybean food prepared mostly by the "Limbus of the Eastern Himalayan region.[1] The word 'kinema' is believed to be derived from the tribal "Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour.[2] It is a traditional food of the "Kirati people throughout "Eastern Nepal, "Darjeeling and "Sikkim.[3]

The slimy, odorous product of fermentation is traditionally prepared into a soup that is consumed with rice, but can also be turned into a savoury dip or a pungent side dish to accompany rice or bread. Kinema is traditionally prepared at home, but now it is sold in local markets and even retailed online as a dried product. Kinema is considered a healthy food because fermentation breaks down complex proteins into easily digestible "amino acids. It is very similar to Japanese "nattō and "akhuni of Northeast India.

See also[edit]

References[edit]

  1. ^ P.33 Handbook of Indigenous Foods Involving Alkaline Fermentation By Prabir K. Sarkar, M.J. Robert Nout, CRC Press, 23 Jul 2014
  2. ^ P.367 History of Natto and Its Relatives (1405-2012) By William Shurtleff, Akiko Aoyagi, Soyinfo Center, 2012 - Fermented soyfoods
  3. ^ P.367 History of Natto and Its Relatives (1405-2012) By William Shurtleff, Akiko Aoyagi, Soyinfo Center, 2012 - Fermented soyfoods
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