| 词条 | Kinema |
| 释义 |
| name = Kinema | image = File:Original Kinema-nepal.jpg|Kinema on a traditional leaf wrapping | caption = | alternate_name = | country = Limbuwan (present-day in Eastern Nepal, Northern Sikkim, India, and Western Bhutan) | region = Nepal, Bhutan, Sikkim, India, Darjeeling, India | creator = Limbus | course = | served = | main_ingredient = Soybean fermented by Lactobacillus | variations = | calories = | other = }}Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Limbus of the Eastern Himalayan regions, what is now Eastern Nepal, and Darjeeling 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 throughout Eastern Nepal, and Darjeeling and Sikkim regions of India.[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
References1. ^P.33 Handbook of Indigenous Foods Involving Alkaline Fermentation By Prabir K. Sarkar, M.J. Robert Nout, CRC Press, 23 Jul 2014 {{Nepal-cuisine-stub}}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 2 : Nepalese cuisine|Fermented soy-based foods |
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