Kinema

Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Kirati people (including Rais and Limbus) of the Eastern Himalayan regions, what is now Eastern Nepal and Darjeeling, Kalimpong and Sikkim regions of India.[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.[3]

Kinema
Place of originLimbuwan (present-day Eastern Nepal, Northern Sikkim, India, and Western Bhutan)
Region or stateNepal, Bhutan, Sikkim, Darjeeling, Kalimpong
Created byLimbus
Main ingredientsSoybean fermented by Lactobacillus

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 be consumed along with 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

References
  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
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.