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|Place of origin||"Limbuwan (present-day in "Eastern Nepal)|
|Region or state||"Nepal, "Bhutan, "Sikkim, "Darjeeling|
|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. The word 'kinema' is believed to be derived from the tribal "Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour. It is a traditional food of the "Kirati people throughout "Eastern Nepal, "Darjeeling and "Sikkim.
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.
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