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Kinema
''Kinema'' () is a fermented soybean food, prepared by the Kirati communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema also known as Kinama, which is a traditional food of the Limbu people. History The word ''kinema'' is believed to be derived from the Limbu language ''kinama'', where ''ki'' means fermented and ''nama'' means to smell. It is a traditional food of the Kirati people. 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. 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 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Jyoti Prakash Tamang
Jyoti Prakash Tamang (16 November 1961 – 29 April 2025) was an Indian food microbiologist, working on fermented foods and alcoholic beverages of the Himalayan regions of India, Nepal and Bhutan and South East Asia for 39 years and the Senior Professor in Microbiology of the Sikkim Central University. Known for his studies on fermented food, Tamang was an elected fellow of the Indian National Science Academy (FNA), National Academy of Science, India (NASI), National Academy of Agricultural Sciences, Indian Academy of Microbiological Sciences and the Biotech Research Society of India. The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards, for his contributions to biosciences in 2004, and he was International Centre for Integrated Mountain Development (ICIMOD)-Mountain Chair (2019-2022). Tamang was nominated as the Global Kimchi Ambassador by the World Institute of Kimc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Nattō
is a traditional Japanese cuisine, Japanese food made from whole soybeans that have been Fermentation in food processing, fermented with Bacillus subtilis, ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served with karashi, ''karashi'' mustard, soy sauce, soy or tare sauce, ''tare'' sauce, and sometimes Allium fistulosum, Japanese bunching onion. Within Japan, ''nattō'' is most popular in the eastern regions, including Kantō region, Kantō, Tōhoku, and Hokkaido. ''Nattō'' is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of the 3,827 respondents (0.003% of the population) found the taste pleasant, and others who may not find the taste pleasant still eat the food out of habit. History Sources differ about the earliest origin of ''nattō''. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
List Of Fermented Soy Products
This is a list of fermented soy products. A diverse variety of soy food products made from fermented soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...s exists. Fermented soy products See also * List of fermented foods * List of food pastes * List of meat substitutes * List of soy-based foods * Sweet bean paste References {{Lists of prepared foods List Soy, Fermented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Akhuni
''Akhuni'' (also Axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar. Etymology The word ''Axone'' is from the Naga Sümi language, and is a combination of two words. ''Axo'' means "aroma" or "smell" and ''ne'' or ''nhe'' (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep smell" or "strong smell". Consumption It is prepared year-round from soybeans by people of all tribes, but most notably the Sümi Nagas of Nagaland. Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills. They are also a protein-rich legume and traditionally protein-sparse diet. ''Axone'' is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment. This takes three to four days t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Limbu People
The Limbu (Limbu language, Limbu: ) are a Sino-Tibetan ethnolinguistic group indigenous to the Himalayan region of eastern Nepal, northeastern India and western Bhutan. In India, the Limbus live in the Indian state, states of Sikkim, Assam, Nagaland and northern West Bengal, i.e. North Bengal. Subba is a title given by the Shah Kings only to Limbu village chiefs. Subba was not an indigenous Limbu terminology, but now the two terms are almost interchangeable. It was how the village chiefs were distinguished from other villagers in Limbu tribe. Family lineage of the village chiefs are often found with their surname as Subba. Their history is said to be written in a book called Bangsawoli (Genealogy), also known as Bansawali. Some ancient families have kept copies. There are hundreds of Limbu clans and tribes, classified under their tribe or subnational entity or according to their place of origin. The Chinese text ''Po-ou-Yeo-Jing'', translated in 308 AD, refers to the Yi-ti-S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Thai Cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Thua Nao
''Thua nao'' (; ; ), also known as ''pè bok'' (; ), is a fermented soybean product used in Burmese and Thai cuisine, particularly by the Shan, Tai Lue, and Northern Thai peoples as a cooking ingredient or condiment. ''Thua nao'' is created by fermenting cooked soybeans with naturally occurring microbes. Fermentation In the fermentation process, soybeans are cleaned, washed, and soaked overnight. The soybeans are then boiled until they are soft, and then transferred to a bamboo basket and wrapped with banana leaves, enabling spontaneous fermentation to occur. ''Thua nao'' is fermented using an alkaline fermentation process, using ''Bacillus'' microbes. Uses and forms ''Thua nao'' is either cooked by steaming or roasting, or is further post-processed. It is commonly used as a protein substitute. ''Thua nao'' comes in two primary forms: fresh and dried. The wet, fresh form, called ''pè ngapi'' (ပဲငါးပိ; ) in Burmese, has a short shelf life. The dried form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Limbuwan
Limbuwan is an area of the Himalayan region historically made up of 10 Limbu kingdoms, now part of eastern Nepal. Limbuwan means "Yakthung Laaje" or "Land of the Limbu speaking people". Limbuwan was incorporated into the Kingdom of Nepal by means of a collective Gorkha-Limbuwan Treaty with the kings of the ten Limbuwan kingdoms and their ministers. The ten kingdoms formed after the great revolution of Limbuwan in the 6th century. It was collectively decided to name the land by the name of "Limbuwan." The current state of Limbu nation, culture, language and ethnicity is believed to have taken shape during this period. The northern boundary was fixed to be in Tibet, the southern boundary in Jalalgarh in Bihar, the eastern boundary at the river Teesta and the western boundary at the Dudhkoshi River. In modern times, the boundaries of Limbuwan came to rest at the Arun river in the west and Kanchenjunga mountain and the Mechi river in the east. This area covers nine districts: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tungrymbai
Tungrymbai or tung rymbái or "tungtoh" is a fermented soybean food traditionally prepared by the Khasi and Jaiñtia peoples of Meghalaya, Northeast India. Production The soybeans are washed then boiled until they are soft. After boiling, the excess water is drained off and the beans are left to cool. The beans are then transferred to a bamboo basket lined with fresh slamet (''Phrynium pubinerve ''Phrynium pubinerve'' is the type species of the plant genus '' Phrynium'', in the family Marantaceae. It is widespread throughout Asia, with records from India, China, and Indo-China through to New Guinea; no subspecies are listed in the Cata ...'') leaves. The leaves are then wrapped over the beans and hot charcoal is placed on top before more leaves are wrapped over once again. The entire basket is then placed inside a jute bag to ferment for three to four days by a fireplace. When the fermentation is complete, the beans are taken out and crushed in a mortar and pestle ( and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cheonggukjang
''Cheonggukjang'' () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. Production It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', which is usually contained in the air or in the rice straw, at about 40 °C without adding salt, compared with the much longer fermentation period required for ''doenjang'', another, less pungent variety of Korean soybean paste. Like many forms of ''doenjang'', ''cheonggukjang'' is paste-like in texture, but also includes some whole, uncrushed soybeans. ''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder. Food culture is most often used to prepare a stew, which is also simply called , but may be called to avoid confusion. often includes additional ingredients, such as potatoes, onions, and tofu. History There is no known historic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
