Kinema is a traditional fermented soybean food native to the Kirat community (chiefly Limbu and Rai) of Eastern Nepal and the surrounding Himalayan regions. It is known for its sticky, slimy texture and a pungent, ammoniacal aroma often compared to Japanese natto. The name is derived from the Limbu word Kinambaa, where ‘ki’ means fermentation and ‘nambaa’ means flavor.

Kinema is considered a “functional food” and a vital protein source in rural Himalayan diets.