Axone

Axone or fermented soya bean has become popular, which is eaten by many tribal communities in different parts of Northeast India especially in Nagaland.

Key points:

• Axone are cooked, eaten and known by different names by various tribal communities in different parts of Northeast India.
• It is also known as Fermented Soyabean.
• In some parts of Nagaland it is known as Exon.
• Its main feature is its Distinctive Smell, which is seen in association with tribal identity and culture.

What is axone?

• Axone are cooked, eaten and known by different names in different parts of Northeast India by various tribal communities.
• Axone also known as Fermented Soyabean.
• In some parts of Nagaland, it is known as Exon. This fermented food item is also known as Akhuni.
• Its major feature is its distinct smell (Distinctive Smell), which is seen in association with tribal identity and culture.
• It is used in the eastern Himalayan region.
• It is used with different names in Meghalaya, Mizoram, Sikkim, Manipur as well as other South, South East and East Asian countries. Which include Nepal, Bhutan, Japan, Korea, China, Myanmar, Vietnam and Indonesia etc.

How popular is it in Nagaland?

• Axone is prepared and eaten across Nagaland but is particularly popular among the Sumi (also Sema) tribe.
• “They use it in every meal,” said Aketoli Zhimomi, a chef who runs a restaurant called Ethnic Table in Dimapur.

Use of Axone

• Axone is used to make pickles and chutneys as well as to make curry of pork, fish, chicken, beef etc. tasty.
• Its use produces a distinct taste in non-vegetarian as well as vegetarian foods.
• Axone taste is very similar to Japanese miso, a food used in Japanese restaurants.

How is an axon prepared?

There are two methods to make it –

• First Dryer
• Second Paste

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