Axone
Most of the people to whom I’ve introduced axone for the first time have ended up loving it. This brings me so much joy because we’ve seen a lot of indifference towards axone while growing up. Those belonging to other tribes would also make fun of it, calling the Sumi tribe “stinky bean eaters” as recently as 10-15 years ago. Axone has only of late become more commonplace among other tribes in Nagaland. Both kids and adults would often use songs to mock the Semas for eating axone. But seeing everyone enjoy axone, Nagas or non-Nagas, is so wholesome.
— Chandrima Sen, Nagaland
What is it?
Axone (pronounced ‘aakhuni’ or ‘akhuni’, and sometimes spelt accordingly) is a traditional fermented soybean product from Nagaland. It is characterised by a strong, pungent aroma and a distinct salty, nutty flavour. Axone is typically brown in colour, with a texture that ranges from paste-like to cake-like. The fermentation process usually takes four to five days in warmer conditions, and may extend from over a week to up to a month in colder weather.
What other names does it have?
Regional Names: Axone/Akhuni (Sumi), Fermented soybean (English)
When is it in season?
Where is it found?
Axone is available and found in local markets in Nagaland. These days, it is available in stores—both online and offline—selling ingredients for Naga cuisine.
What is its history/cultural significance?
Axone forms an integral part of tribal food heritage in Nagaland. Beyond the state, the practice of fermenting soybeans is also found across North-Eastern regions, including Arunachal Pradesh, Manipur, Meghalaya, Mizoram, and Sikkim. Axone is believed to have originated among the Sumi (Sema) Naga community, after which different Naga tribes began fermenting locally grown soybean varieties. These practices developed distinct vernacular names and variations in fermentation duration.
Although these fermented soybean products are broadly similar, each region retains a unique cultural history. One folktale, preserved through oral tradition, recounts that in earlier times soybeans were sometimes used as wages in place of currency. According to the story, a poor female labourer, weary of repeatedly eating bland cooked soybeans received from her landlord, threw some into a fireplace. Several days later, when she was left without food, she retrieved the soybeans and discovered that they had fermented. Upon tasting them, she found the flavour had enhanced, with a distinct aroma she enjoyed. She eventually named the preparation ‘axone’ in her Sumi dialect.
The Sumi Naga community continued this practice of fermenting cooked soybeans by wrapping them in banana leaves and smoking them over a fireplace for several days. Subsequent research has documented the traditional methods and tribal variations of axone, noting differences in colour—ranging from yellow and brown to yellowish-brown or green—reflecting regional practices and soybean varieties.
How can you use it?
Axone can be used as an ingredient in cooking different meats, vegetables, or lentil dishes, and in chutneys too. The axone can be consumed fresh or dried.
What states can I find it in?
Is it nutritious?
How do you store it?
Axone can be stored over a low-heat open fire, wrapped in a banana leaf, or in an airtight container. This would prevent it from getting spoiled, for up to a month.
Stories:
Axone: The Taste of North-East India by Hashtag Magazine
This article highlights the folktale around the origin of axone and the process of making it.
Beyond axone: a look at the fermented foods of Northeast India by Prabalika M. Borah, The Hindu
This article lists and throws light on fermented foods, including axone, from North-East India.
Recipes:
Nagaland’s ‘Axone’ (Akhuni) Chutney by Roots and Leisure
A simple recipe of a savoury axone chutney—a perfect side to a meal.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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