Axone is cooked, eaten and loved in Nagaland, and many tribal communities in different parts of Northeast India and beyond.
What is ‘axone’?
- Axone also spelled akhuni is a fermented soya bean of Nagaland, known for its distinctive flavour and smell. As much an ingredient as it is a condiment, axone used to make pickles and chutneys, or curries of pork, fish, chicken, beef etc.
- While it is called ‘axone’ in parts of Nagaland, fermented soya bean is cooked with, eaten and known by different names in different parts of Northeast India, including Meghalaya and Mizoram, Sikkim, Manipur as well in other South, Southeast and East Asian countries of Nepal, Bhutan, Japan, Korea, China, Myanmar, Vietnam and Indonesia.