The word kinema is believed to be derived from the tribal Limbu wordkinambaa, where ki means fermented and nambaa means flavour.[3] It is a traditional food of the Limbu people.[4]
According to Indian microbiologist Jyoti Prakash Tamang, kinema is estimated to have originated around 600 BC to 100 AD during Kirat dynasty rule, introduced by Limbu people.[5]
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 covered with a jute bag and left to ferment naturally at ambient temperatures for 1–3 days.[1]
No bacterial culture is intentionally added to kinema. Successful fermentation relies on natural bacteria, mainly Bacillus subtilis.[6]
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.
†Percentages are roughly approximated using US recommendations for adults.
Kinema is considered a healthy food because fermentation breaks down complex proteins into easily digestible amino acids.[8] 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.[9]
Kinema forms one of the vertices of the "natto triangle" proposed by the Japanese ethnobiologist Sasuke Nakao. Jyoti Prakash Tamang proposed a extended ‘KNT (Kinema-Natto-Thua Nao) triangle', connecting the fermented soyabeans across Asia.[1] Nakao hypothesized Yunnan region of China to be the origin place of fermented soyabean technique, as the center of the triangle falls in that region.[11] Jyoti Prakash Tamang shows evidence that fermented soybean styles in India all derive from kinema.[1]
