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Kinema
''Kinema'' () is a fermented soybean food, prepared by the Nepali communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema is a traditional food of the Limbu people, as well as people of other Kirati communities. Etymology and history The word ''kinema'' is believed to be derived from the tribal Limbu word ''kinambaa'', where ''ki'' means fermented and nambaa means flavour. It is a traditional food of the Limbu people as well as people of other Kirati communities. It is also called ''chembihik'' and ''hokuma'' in Bantawa language. 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. 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 al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jyoti Prakash Tamang
Professor Dr. Jyoti Prakash Tamang (born 16 November 1961) is 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 last 36 years and the Senior Professor in Microbiology of the Sikkim Central University. Known for his studies on fermented food, Prof. Tamang is an elected fellow of the Indian National Science Academy (FNA), National Academy of Science, India (NASI), ational 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 International Centre for Integrated Mountain Development (ICIMOD)-Mountain Chair (2019-2022). Prof. Tamang was nominated as Global Kimchi Ambassador by World Institute of Kimchi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nattō
, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served with ''karashi'' mustard, soy or ''tare'' sauce, and sometimes Japanese bunching onion. Within Japan, ''nattō'' is most popular in the eastern regions, including 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 Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it 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 simple to make with ingredients and tools commonly available in Japan since ancient times. Legendary o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limbu People
The Limbu (exonym) or Yakthung (endonym) are a Sino-Tibetan indigenous tribe (Bhot-Burmeli) of the Himalayan region of eastern Nepal, Sikkim, and western Bhutan. The original name of the Limbu is ''Yakthung'' () or ''Yakthum''. Limbu males are called ''Yakthungba'' or ''Yakthumba'' and Limbu females are called "Yakthumma" or "Yakthungma". Ancient texts state that "Yakthung" or "Yakthum" is a derivative of Yaksha and some interpret its meaning as the "Yaksha winner". In the Limbu language it means "heroes of the hills" (Yak - hills, thung or thum - heroes or mighty warriors), which connotates with the ancient Kiratis. Subba is a title given by the Shah Kings only to Limbu village chiefs. Subba was not an indigenous Yakthung terminology, but now the two terms are almost interchangeable. People often debate about the use of term "Subba" as their surname in Limbu tribe. It is important to note that only the village chiefs were allowed to use the term Subba in their name. It was ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms— yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manipur
Manipur () ( mni, Kangleipak) is a state in Northeast India, with the city of Imphal as its capital. It is bounded by the Indian states of Nagaland to the north, Mizoram to the south and Assam to the west. It also borders two regions of Myanmar, Sagaing Region to the east and Chin State to the south. The state covers an area of . Manipur has been at the crossroads of Asian economic and cultural exchange for more than 2,500 years. It connects the Indian subcontinent and Central Asia to Southeast Asia, East Asia, Siberia, regions in the Arctic, Micronesia and Polynesia enabling migration of people, cultures and religions. During the days of the British Indian Empire, the Kingdom of Manipur was one of the princely states. Between 1917 and 1939, some people of Manipur pressed the princely rulers for democracy. By the late 1930s, the princely state of Manipur negotiated with the British administration its preference to continue to be part of the Indian Empire, rather than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meghalaya
Meghalaya (, or , meaning "abode of clouds"; from Sanskrit , "cloud" + , "abode") is a state in northeastern India. Meghalaya was formed on 21 January 1972 by carving out two districts from the state of Assam: (a) the United Khasi Hills and Jaintia Hills and (b) the Garo Hills.History of Meghalaya State Government of India Meghalaya was previously part of Assam, but on 21 January 1972, the districts of Khasi, Garo and Jaintia Hills became the new state of Meghalaya. The population of Meghalaya as of 2014 is estimated to be 3,211,474. Meghalaya covers an area of approximately 22,430 square kilometres, with a length-to-breadth ratio of about 3:1.Meghalaya IBEF, India (2013) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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'') 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 in Khasi Khasi may refer to: * Khasi people, an ethnic group of Meghalaya, India * Khasi language, a major Austroasiatic language spoken in Meghalaya, India * Khāṣi language, an Indo-Aryan language of Jammu and Kashmir, India See also * Khasi Hills ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian 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-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, 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 yam kung (4th), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans an archipelago of 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa. Tokyo is the nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the eleventh most populous country in the world, as well as one of the most densely populated and urbanized. About three-fourths of the country's terrain is mountainous, concentrating its population of 123.2 million on narrow coastal plains. Japan is divided into 47 administrative prefectures and eight traditional regions. The Greater Tokyo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempeh
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles ''rempeyek'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; '' banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, '' gochugaru'' ( pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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