UpdateBot at 11:37, 16 April 2022

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{{Short description|Naga fermented soyabean}}

{{Use dmy dates|date=July 2018}}
{{Italic title|reason=[[:Category:Naga words and phrases]]}}
{{Use Indian English|date=July 2018}}

{{Infobox Prepared Food|name=Akhuni|name_italics=Akhuni|image=Naga Smoked Pork with Axone (Fermented Soyabeans).jpg|caption=Naga Smoked Pork with Axone|region=[[Nagaland]], [[India]]|type=Fermented soyabeans|country=India|main_ingredient=Soyabeans}}

'''''Akhuni''''' ([[Nagamese creole|Nagamese]]: {{Lang|nag|আখুনি}}), also known as '''''axone''''', is a fermented [[soybean]] product commonly used in [[Naga cuisine]]. ''Axone'' is perhaps the most commonly used fermented product of [[Nagaland]] and the North Eastern Region of India.

== Etymology ==
The word ''Axone'' is from [[Sümi language|Sümi dialect]], and is a combination of two words ''Axo-ne'', ''Axo'' means "aroma" or "smell" and the word ''ne'' or ''nhe'' (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep Smell" or "strong smell".

== Consumption ==
It is prepared year-round from soybeans by people of all tribes, but most notably the [[Sümi Naga]]s of Nagaland. Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills. They are also a protein-rich legume and traditionally protein-sparse diet.

''Axone'' is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment. This takes three to four days to ferment in summer and around one week in winter. <ref>{{cite web|title= The most trusted source is that of a folktale about a young lady by the name Kujunakali |url=https://NagaEsque.com/the-story-of-axone-ghovili-achumi/|website=NagaEsque|date=4 August 2020|language=en}}</ref>

As with the majority of fermented products in Nagaland, it is considered to be ready when it “smells right”. The soybeans are then placed in a wooden pestle and mashed with a mortar. They are not mashed completely but instead crashed as you would with garlic. A handful is then scooped up and placed in the center of a banana leaf, its edges closed to make a parcel. The package is sold or stored next to the fire and can be used immediately or kept for some weeks, darkening in color each day.

Akhuni fermentation results in [[proteolysis]] giving it a distinctive [[umami]] taste. ''Axone'' is then used in a huge variety of dishes. An example of just two is fire-smoked pork and ''axone'' and ''nula'' (snails with ''axone'').

==In popular culture==
A 2019 [[Bollywood]] movie titled '[[Axone (2019 film)|Axone]]' directed by [[Nicholas Kharkongor]] deals with a day in life of a group of friends getting ready for a wedding and cooking Axone dish.<ref>{{cite web|title= The Axone story: a film dishes out a different take on a familiar Northeastern experience |url=https://indianexpress.com/article/north-east-india/the-axone-story-a-film-dishes-out-different-take-on-a-familiar-northeastern-experience-5727543/|website=[[The Indian Express]]|date=14 May 2019|language=en}}</ref>

== Similar dishes ==
It is quite similar to Japanese [[nattō]], piak of [[Arunachal Pradesh]], Nepali [[kinema]], ''[[tungrymbai]]'' of [[Meghalaya]], ''hawaijaar'' of [[Manipur]] and ''bekang um'' of [[Mizoram]].

== References ==
{{Reflist}}
* https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/axone-fermented-soybeans/
* https://web.archive.org/web/20160409184146/http://nagenvis.nic.in/Database/NagaFood_933.aspx

{{Soy}}

[[Category:Naga cuisine]]
[[Category:Northeast Indian cuisine]]
[[Category:Fermented soy-based foods]]

{{India-cuisine-stub}}

Akhuni - Revision history

UpdateBot at 11:37, 16 April 2022