Fig. 2
From: Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Himalayan fermented soybean foods: a Kinema of Darjeeling hills and Sikkim in India; eastern Nepal and southern Bhutan; b Hawaijar of Manipur; c Tungrymbai of Meghalaya; d Bekang of Mizoram; e Aakhonii or axone of Nagaland; f Peruyaan of Arunachal Pradesh; g Peron namsing of Arunachal Pradesh; h Bemerthu of Assam