Axone: The fermented flavour powerhouse of Northeast India

Axone, pronounced akhuni, is a traditional fermented soybean condiment widely used in the cuisine of Nagaland, a state in Northeast India. Known for its strong, pungent aroma, Axone is more than just an ingredient; it is a cultural symbol, reflecting the culinary heritage of the Naga tribes.

This beloved food item, which has been part of Naga kitchens for centuries, is celebrated for its deep, umami-rich flavor that enhances a variety of dishes. Axone is typically made by boiling soybeans, which are then fermented for several days until they develop their distinctive smell and flavour. The fermentation process is often done in a bamboo basket, wrapped in banana leaves, or stored in earthen pots, where natural microbes help break down the beans to create a rich, complex taste that is both tangy and earthy.

Axone plays a vital role in Naga cuisine, adding depth and character to both vegetarian and meat dishes. One of the most popular uses of Axone is in pork dishes, where it is often cooked with smoked pork, chillies, and ginger to create a hearty and aromatic stew.

The combination of smoky meat and the fermented sharpness of Axone results in a dish that is both savoury and satisfying, making it a favourite among locals. Beyond its culinary applications, Axone also has cultural significance. It is traditionally prepared by the women of the household, especially during festivals and family gatherings, symbolising community, hospitality, and tradition. The process of making Axone is labour-intensive and requires patience, reflecting the communal spirit of the Naga people.

Though Axone has a strong smell that might be off-putting to those unfamiliar with it, its rich flavor has been gradually gaining appreciation beyond the borders of Nagaland. It is becoming increasingly popular among food enthusiasts who are eager to explore the diverse flavours of India’s northeastern states.

In addition to its bold taste, Axone is also known for its health benefits, as the fermentation process increases its nutritional value. It is a good source of protein, probiotics, and essential amino acids, making it a nutritious addition to a balanced diet. However, it remains deeply rooted in Naga identity, with many from the region feeling a deep sense of pride for their traditional dishes.

Despite its rising popularity, Axone continues to be a misunderstood delicacy outside the Northeast due to its strong smell and distinct taste. But for those who embrace it, Axone offers a culinary experience that is rich in tradition, flavor, and cultural history—a true testament to the diverse and vibrant food culture of India.