Bhatmas (Soybeans)
炒ってよし、発酵させてよし！山の民を支える「カリカリの畑の肉」
Description
Soybean in Nepali. Culture of processing it into tofu/soy sauce is weak unlike JP, but raw 'Dry Soybeans' project overwhelming presence in Nepali cuisine. Includes black soybeans (Kalo Bhatmas) and yellow (Seto Bhatmas). Dry-roasted crispy in pans as izakaya snacks, or fermented in mountains to make Natto (Kinema)—a vital protein source.
Classification: Beans, Snack, Fermented Food, Salad
Shops selling Bhatmas (Soybeans)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dry soybeans(Black or Yellow)
Instructions
- [Authentic Recipe]
- [Bhatmas Sadeko (Spiced Soybean Salad)]: Dry-roast dry soybeans in an unoiled pan until skins pop aromatically, toss spicy with raw onion, tomato, green chili, mustard oil, lemon juice (Izakaya massive staple).
- [Kinema]: Boil, wrap in fern leaves, lactic-ferment for days into intensely smelly 'Nepali Natto'.
Learn more Substitutes, pairings, tips
Key spices
Mustard oil、Raw onion、Lemon juice
Substitutes at Japanese supermarkets
(Can be perfectly substituted with JP dry soybeans or 'Setsubun beans')
Pairing
Raksi (Traditional Liquor) / Nepali Beer / Chiura (Beaten rice)
Trivia
Go to a Nepali izakaya (Bhatti), and these roasted soybeans always appear like an appetizer. Positioned like JP 'Edamame', but tossed with spices/mustard oil, the punch is exponentially higher. Proof that East Asian food culture—the origin of soybeans—lives in the Himalayas.
Eating tips & etiquette
Bhatmas Sadeko is the ultimate liquor companion (Anju). Over time, veg moisture makes beans soggy, so enjoy the intense 'crunch, crack' texture right after tossing, washing it down with beer.
Allergen
Soy