Kinema
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 Kinema on a traditional leaf wrapping | |
| Alternative names | Kinemba, chembihik, hokuma, goyang, ghogima |
|---|---|
| Type | Fermented food |
| Place of origin | Limbuwan ( ᤕᤠᤀᤷᤓᤢᤅ ᤗᤠᤈᤣ ) present-day Eastern Nepal |
| Region or state |  NepalIndia (Sikkim, Darjeeling, Kalimpong)  Bhutan |
| Main ingredients | Soybean fermented by Bacillus subtilis[1] |
| Variations | Soup, achar |
| Similar dishes | Other fermented products |
Kinema (Nepali: किनेमा) (Limbu: ᤁᤡᤏᤠᤶᤒᤠ, Kinaamba in Limbu) is a fermented soybean food, originated among the Limbu people and now prepared by the Kirat people of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India.[2] Kinema, also known as kinama, is a traditional food of the Limbu people.
The word kinema is believed to be derived from the Limbu language kinama, where ki means fermented and nama means to smell.[3] It is a traditional food of the Limbu people.[4]
According to microbiologist Jyoti Prakash Tamang, kinema is estimated to have originated around 600 BC to 100 AD during Kirat dynasty rule, introduced by Limbu people.[3]
Production
The first step of kinema production is soaking soybeans overnight. The soaked beans are boiled until soft (2–3 hours). Water is drained off and beans are lightly cracked with a mortar. 1% of firewood ash is added and mixed thoroughly. The grits are put in a bamboo bucket lined with local fern (Glaphylopteriolopsis erubescens). The bucket is then covered with a jute bag and left to ferment naturally at ambient temperatures for 1–3 days.[2]
No bacterial culture is intentionally added to kinema. The successful fermentation relies on natural bacteria, mainly Bacillus subtilis.[1]
Consumption
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.
Nutritional value
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,000 kJ (480 kcal) |
28g | |
17g | |
48g | |
| †Percentages estimated using US recommendations for adults.[6] | |
Kinema is considered a healthy food because fermentation breaks down complex proteins into easily digestible amino acids.[7] The product is alkaline with pH of 7.89, unlike soyabean which has a pH of 6.75. It has 62% moisture content. 48 g of protein, 28 g of carbohydrate, 17 g of fat and 7 g of ash is found in every 100 g of dry kinema. The energy value of Kinema is 2 MJ per 100 grams. Free fatty acidity in kinema is found to be about 33 times higher than raw soybeans.[8]
