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Corona Update Nepal

Kinema: Food of Kirati

Anisha Rauniyar August 6, 2020

The smell of kinema is solid—so solid that neighbors notice when you’re cooking it. Kinema, made by maturing cooked soybeans, is a much-cherished ethnic food of the Kirat people group. Primarily Limbu and Rai, who possess the eastern bumpy districts of Nepal. Solid flavors, for example, kinema’s are instill in their way of life. A companion having a place with the network amended me. When I noticed its smell: “ganhauncha nabhannu na, baas auncha” (“It isn’t stinky; it has an aroma.”). Some may think that its surprising or even hostile. However for individuals growing up eating kinema, its smell and flavor is one that brings out sentimentality.

For Limbus, there is no other food that is more quintessential and characterizing than kinema. I thought about Japan’s natto and miso, and have delighted in eating Indonesia’s tempeh. Another style of aged soybeans, before getting mindful of Nepal’s soy aging society. It appears very few Nepalis know about it either. Soybeans, or bhatmas, are view as perhaps the most seasoned yield and aging them. It is one of the most established food societies of eastern Nepal. In the book History, Culture and Customs of Sikkim, Kirat student of history Jash Raj Subba compose that dark soybeans were the main harvest develop by Kirats (Limbus) as per Mundhum, an oral legends of Kirats. This hundreds of years old maturation practice is generally contain inside the network, and not yet obtained by different networks, likewise with some other Nepali nourishments.

Kinema originates from Limbu tongue ‘kinambaa’, in which ‘ki’ signifies ‘maturation’ and ‘nambaa’ signifies ‘flavor’. It’s not actually know when or how the maturation strategy was acquaint with eastern Nepal. However it appears to probably be an over 1,500-year-old custom. Indian microbiologist Jyoti Prakash Tamang proposes kinema may have begun in east Nepal somewhere close to 600 BC-100 AD, during the Kirat line, and presented by Limbus. Authentic story referenced that the Shan Mokwan individuals, initially from South China’s Yunnan district came to eastern Nepal, and built up their own realm by seventh century and named themselves Yakthumba or Limbu. The way of life of soybean aging could have been brought to Nepal by these individuals, and afterward spread to different networks and dispersed further east.


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