KINEMA

Kinema is a soybean-based, non-salted, fermented traditional food with slimy appearance and slightly alkaline taste. It is a high protein food popular among Kirant and Limbu ethnic groups in eastern hills of Nepal, mainly as a seasoning agent. It is also consumed in north-eastern hills of India bordering Nepal and Bhutan.

Kinema also popular in different local name with kinema ( Darjeeling hills, Sikkim, and south Bhutan), hawaijar (Manipur), tungrymbai (Meghalaya), bekang (Mizoram), aakhone (Nagaland), and peruyaan (Arunachal Pradesh) are naturally fermented ethnic soyabean foods of India & Nepal; they are popular among the Mongolian-origin races in the Eastern Himalayas.

Kinema is made by fermenting cooked soybeans with a specific type of bacteria called Bacillus subtilis. The process of fermentation takes several days and results in a soft, sticky, and pungent paste with a distinct flavor and aroma.

To prepare kinema, the fermented soybean paste is first washed with water to remove any excess bacteria and then boiled or stir-fried with various spices, vegetables, and meats. It can be served as a side dish or as the main course with rice, roti, or other Nepalese bread.

Kinema is a rich source of protein, fiber, and essential amino acids, making it a nutritious food item for vegetarians and vegans. It is also believed to have medicinal properties and is used as a remedy for various digestive and respiratory problems in Nepalese folk medicine.

Although kinema is a traditional food item, it has gained popularity in recent years among Nepalese and international food enthusiasts due to its unique taste and nutritional benefits.