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Around 200,000 taxpayers are not regularly paying tax at the Kathmandu Metropolitan City (KMC), it has been found.

As informed, 200,000 out of 312,000 taxpayers registered at KMC are found not regularly paying tax. 

According to KMC Revenue Department, the metropolis is preparing to ramp up ward-level monitoring to bring the taxpayers dilly dallying to pay tax without coming to the registration process for a long time in accordance with the rules.

Around 100,000 taxpayers are among those showing reluctance to pay rent related taxes. Similarly, the number of taxpayers found unwilling to pay business tax, entertainment tax and advertisement tax exceed 100,000, said KMC Revenue Department Chief Dhruv Kafle.

According to him, the KMC is preparing to bring the unregistered taxpayers of all categories to the process by regularly monitoring from this month onward to increase tax compliance. 

Kafle said that arrears amounting to Rs 2 billion are yet to be recovered from the registered taxpayers at KMC. The dues have remained for the last 12 years, KMC sources said. 

The metropolis had set an annual revenue target of Rs 10.80 billion for the current fiscal year. It has so far been able to collect only Rs 5.80 billion in the first eight months of the current fiscal year.

Though its revenue collection status was found satisfactory till the first six months of the fiscal year, KMC's revenue in the last month (mid-January to mid-February, 2024) has dropped compared to other months.

The fifth edition of Nepal Idol, an international franchise singing reality show produced and broadcast by AP1 television, will be broadcast from March 7.

A total of 152 people from across the country have been selected for the event. They will compete for the next round.

The live performances from open auditions to judge auditions from across the country will be broadcast on AP1 television.

The AP1 said that Nepal idol is an effective platform to showcase the talent through singing and this has been providing a special opportunity to the new talents.

Nhyoo Bajracharya, Kali Prasad Baskota and Indira Joshi are in the judge panel.

Similarly, Asif Shah and Reema Bishwokarma will host the show.

The auditions for the fifth edition of Nepal Idol were held in Birtamod of Jhapa, Bardibas of Mahottari, Hetauda of Makwanpur, Attariya of Kailali, Birendranagar of Surkhet, Ghorahi of Dang, Pokhara of Kaski and Kathmandu.

Likewise, the contestants had also taken part in the audition digitally.

Earlier, Buddha Lama, Rabi Od, Sajja Chaulagain and Bhupendra Thapa Magar had won the title of Season 1, 2, 3 and 4 respectively.

Vivo mobile is the main sponsor of the fifth edition of Nepal Idol.

The Nobel Laureate, Sir Richard John Roberts, recipient of the Nobel Prize in Physiology or Medicine in 1993, visited Pokhara University on Friday. The event was organized by Pokhara University in cooperation with Gandaki Province Academy of Science and Technology (GPAST) and Pokhara University Research Center (PURC).

During his visit, Sir Roberts shared his experiences from his professional journey in the field of medicine with nearly 80 students. He discussed techniques related to nutrition security, food security, controlling environmental pollution, and eliminating poverty through the proper use of Genetically Modified Organisms (GMOs). He presented various facts and data concerning Genetic Engineering, Bacillus, Golden Rice, beta-carotene in grain, and more.

In his interaction with the students, the Nobel Laureate suggested that the government of Nepal formulate policies and programs to encourage the application of genetic engineering for the production of goods and services. He emphasized that such initiatives would be beneficial in terms of health, environment, and finance.

The program was attended by key figures such as Registrar of Pokhara University, Deepak Bahadur Bhandari, Dean of Faculty of Health Science, Amar Nagila, Executive Director of International Relation Center, Umesh Singha Yadav, and Executive Director of Gandaki Province Academy of Science and Technology, Dhaka Ram Bhandari, along with students from Pokhara University.

According to the Kirat legend, the black soybean was the first crop cultivated by the people in Nepal. To avoid monotony, they created diverse ways to enjoy it, including raw, boiled, fried, crushed, and even fermented, giving birth to the iconic ‘kinema’.

Agricultural scientist and former principal director of agriculture, Sikkim, Jash Raj Subba mentions in his book ‘History, Culture, and Customs of Sikkim’ that according to the Kirat legend (Mundhum – an oral tradition of the Limbu), the black soybean was the first crop domesticated and cultivated by the Kiratas in this part of the country. The lone cultivated crop was thus consumed in various ways to avoid monotonous eating. They ate it raw, boiled with pods, dry frying, crushing, and fermenting, including the famous kinema.

This means the oldest Nepali fermented food is kinema. Crafting kinema is an age-old tradition passed down through generations. Dried soybeans are first husked, soaked overnight, and then boiled. The boiled soybeans are then smashed and pounded in a mortar and pestle (okhali) and then placed on the Newara leaves (Ficus roxburgh II) and put in a basket to activate microbial activity. After fermentation for a day or two with a mix of microbes and yeasts, particularly Bacillus subtilis, the result is a stringy-sticky mass infused with rich umami and meaty flavors.

Kinema is a food that you either love or love to hate. Many consider kinema smelly and don’t eat it, but some people even pay a higher price to get it. As a traveling research and development chef, I once encountered Natto, a traditional Japanese food made from fermented whole soybeans. But Natto and Kinema are not the same, although they are both fermented soybean products. 

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto bacteria. It has a characteristic strong smell, distinctive flavor, and a sticky texture due to the fermentation process. Kinema, conversely, is a fermented soybean product from Nepal, particularly popular among the Gurung ethnic group. It’s made by fermenting cooked soybeans with the fungus Rhizopus oligosporus. Kinema has a softer texture compared to natto and has a slightly sweet, sour taste.

While both natto and kinema are fermented soybean products, they originate from different cultures and use different fermentation agents, resulting in distinct flavors, textures, and culinary uses.

Fermented soybeans are indeed present in various cuisines around the world, each with its unique methods of preparation and flavors. Here are a few examples:

Tempeh (Indonesian cuisine): Tempeh is a traditional Indonesian fermented soybean product. It is made by fermenting cooked soybeans with a fungus called Rhizopus oligosporus. Tempeh has a firm texture and a nutty flavor. It’s commonly used in Indonesian cuisine as a protein source and can be fried, grilled, or used in various dishes.

Doenjang (Korean cuisine): Doenjang is a fermented soybean paste used in Korean cuisine. It’s made by fermenting soybeans with salt and a fermentation culture called meju. Doenjang has a savory, umami-rich flavor and is often used as a base for soups, stews, and sauces in Korean cooking.

Miso (Japanese cuisine): Miso is another fermented soybean paste used in Japanese cuisine. It’s made by fermenting soybeans with salt and a koji culture (Aspergillus oryzae). Miso comes in various colors and flavors, ranging from sweet to salty to savory, depending on the ingredients and fermentation time. It’s commonly used to make miso soup, dressings, marinades, and sauces in Japanese cooking.

Chao (Vietnamese cuisine): Chao is a fermented soybean paste used in Vietnamese cuisine. It’s made by fermenting cooked soybeans with salt and a fermentation culture. Chao has a salty, savory flavor and is often used as a condiment or seasoning in Vietnamese dishes.

These are just a few examples of fermented soybean products in different cuisines worldwide. Fermented soybeans are valued not only for their unique flavors but also for their nutritional benefits and versatility in cooking.

Similar to Japan’s natto, kinema is versatile. It can be sun-dried or incorporated into flavorful curries, with variations in preparation reflecting regional nuances. Despite its cultural significance, the tradition of making kinema faces challenges due to fewer individuals inheriting the knowledge.

To preserve this tradition, efforts are needed to document traditional methods, foster knowledge exchange, and raise awareness. Without such efforts, there’s a risk of losing this culinary heritage, impacting Nepali and Kirat cultural diversity.

The story of kinema is not just about a fermented soybean dish. It’s a tale of cultural heritage at risk of fading away. With concerted efforts, we can ensure that the flavors, traditions, and stories of Nepali cuisine remain intact for future generations to appreciate and cherish. 

The author is a UK-based R&D chef