Akhuni
Akhuni is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.
Etymology
The word Axone is from the Naga Sümi language, and is a combination of two words. Axo means "aroma" or "smell" and ne or nhe 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 Nagas 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 in an otherwise traditionally protein-sparse diet.Axone is prepared by rinsing picked soybeans in fresh water, 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.
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 crushed comparably to 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 wide variety of dishes. Two examples are fire-smoked pork and axone and nula.