Kinema

Kinema is a distinct fermented soybean dish highly valued by the Kirati people of the Eastern Himalayas, including regions such as Eastern Nepal, Darjeeling, Kalimpong, and Sikkim in India. The term "kinema" is believed to derive from the Limbu language, where 'ki' signifies fermentation and 'nambaa' refers to flavor.

This traditional delicacy is crafted through a fermentation process, resulting in a unique slimy texture and pronounced odor. Typically, kinema is prepared as a savory soup that pairs excellently with rice. However, it is versatile and can also be savored as a dip or side dish alongside rice or bread.

While kinema was once exclusively homemade, it is now available in local markets and online in its dried form. The fermentation process imbues kinema with numerous health benefits, as it breaks down complex proteins into easily digestible amino acids. It is often compared to Japanese nattō and akhuni from Northeast India.

Whether you are seeking to explore new flavors or looking to add a nutritious component to your diet, kinema offers a taste of Himalayan tradition that is both unique and wholesome.