About: Kinema     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : owl:Thing, within Data Space : dbpedia-live.openlinksw.com associated with source document(s)
QRcode icon
http://dbpedia-live.openlinksw.com/describe/?url=http%3A%2F%2Fdbpedia.org%2Fresource%2FKinema

Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Kirati people (including Rais and Limbus) of the Eastern Himalayan regions, what is now Eastern Nepal and Darjeeling, Kalimpong and Sikkim regions of India. The word 'kinema' is believed to be derived from the tribal Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour. It is a traditional food of the Kirati people.

AttributesValues
sameAs
foaf:isPrimaryTopicOf
rdfs:comment
  • Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Kirati people (including Rais and Limbus) of the Eastern Himalayan regions, what is now Eastern Nepal and Darjeeling, Kalimpong and Sikkim regions of India. The word 'kinema' is believed to be derived from the tribal Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour. It is a traditional food of the Kirati people.
rdfs:label
  • Kinema
has abstract
  • Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Kirati people (including Rais and Limbus) of the Eastern Himalayan regions, what is now Eastern Nepal and Darjeeling, Kalimpong and Sikkim regions of India. The word 'kinema' is believed to be derived from the tribal Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour. It is a traditional food of the Kirati people. 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. Kinema is considered a healthy food because fermentation breaks down complex proteins into easily digestible amino acids. It is very similar to Japanese nattō and akhuni of Northeast India.
Link to the Wikipage edit URL
extraction datetime
Link to the Wikipage history URL
Wikipage page ID
page length (characters) of wiki page
Wikipage modification datetime
Wiki page out degree
Wikipage revision ID
Link to the Wikipage revision URL
dbp:wikiPageUsesTemplate
dct:subject
is foaf:primaryTopic of
Faceted Search & Find service v1.17_git39 as of Aug 10 2019


Alternative Linked Data Documents: iSPARQL | ODE     Content Formats:       RDF       ODATA       Microdata      About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 08.03.3315 as of Feb 10 2020, on Linux (x86_64-generic-linux-glibc25), Single-Server Edition (61 GB total memory)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2020 OpenLink Software