Kinema is fermented soybeans that originates from the Kirati community in Nepal. The Japanese also have something similar called Natto that you may have heard of. The fermentation gives kinema a strong, fermented umami flavour that is an acquired taste. This recipe perfectly balances out the heavy pungent flavour of kinema by adding fresh tomato and spices. The sweet and sour flavour of the tomato helps to cut through the richness of the kinema, while the spices add warmth and depth to the dish. This combination of flavours can make kinema (Natto) more appealing to those who may not have initially enjoyed its strong, fermented taste.
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What exactly is Kinema?
Kinema is a traditional food that originates from the Kirati community (consisting of the Rai and Limbu ethnic groups). It is made by fermenting soy beans. This process helps break down the proteins in the beans into easily digestible amino acids. Fermentation also gives it a strong, fermented umami taste that is similar to natto, a type of fermented soybean dish commonly found in Japanese cuisine. Kinema may not be for everyone at first due to its intense flavour, but those who acquire a taste for it may find themselves craving it.
What are the health benefits of Kinema?
Kinema is a unique and flavourful food with many health benefits. Fermented soybeans is rich in nutrients such as protein, minerals (such as potassium, magnesium, and iron), dietary fibre, and vitamins (including B vitamins, vitamin E, and vitamin K2). Fermentation enhances the already rich nutrients of soybeans, making it a superfood with numerous health benefits.
How do Nepali people eat Kinema ra Golbheda Achaar?
This is typically eaten as a side dish with basmati rice. I love eating this on top of a warm toast.
Tips and Pearls
- In addition to its flavourful taste, fermented soy beans also has the advantage of being able to be stored well in an airtight jar in the fridge. Making it a convenient and long-lasting food option for you to enjoy.
- Make your own fermented soy beans at home then store it for many months by drying it. Find out how to make your own kinema here.
Serve with suggestions
Pairs wonderfully with a bowl of steaming rice.
Fermented soy beans and Tomato Chutney (Kinema ra Golbheda ko Achaar) किनेमा र टमाटर को चटनी
Ingredients
- 1 cup Fermented soy beans Called Kinema in Neplai and Natto in Japanese. You can use fresh or dried fermented soy beans. If dried you will need to soak in water for 10- 15 minutes beforehand.
- 2 Tomato Medium sized
- ½ Red Onion Diced
- 5 cloves Garlic
- 4 Chillies
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Sesame Powder
- ½ teaspoon Timmur Powder (Nepali Sichuan Pepper) Optional
- 4 tablespoon Vegetable Oil
- ½ teaspoon Salt
Garnish
- 1 tablespoon Onion Finely sliced
- 1 tablespoon Coriander leaves Finely sliced
Instructions
- If you are using dried kinema prepare it first- soak the dry kinema in water for 10-15 minutes to soften.
- Heat a frying pan over medium heat and add the vegetable oil. Once the oil is hot, add the minced garlic and diced onion. Cook until the onion is slightly golden, about 3-4 minutes.
- Add the kinema to the pan and fry for about 1 minute, until you can smell the aroma.
- Add the turmeric powder, coriander powder, and chilies (if using) to the pan. Give everything a good stir to evenly coat the kinema with the spices.
- Add the diced tomatoes to the pan and sprinkle in a pinch of salt (or to taste)
- Cook the mixture for about 10 minutes with the lid on and stirring occasionally. Make sure to stir the mixture with a spatula to prevent the bottom from sticking to the pan and burning.
- While the kinema is cooking, finely chop the onion and coriander for garnish.
- When the kinema is cooked to your liking, taste and adjust seasoning as needed. Add the sesame powder and stir well. Sprinkle the finely chopped onion and coriander over the top before serving. Enjoy!
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