what is axone

Axone, also spelled akhuni, is a fermented soya bean of Nagaland, India, known for its distinctive flavor and smell. It is a common fermented product of Nagaland and the North Eastern Region of India. Axone is used as an ingredient as well as a condiment to make pickles, chutneys, or curries of pork, fish, chicken, beef, and vegetables. The word Axone is from 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". Axone is prepared by rinsing picked soybeans in freshwater, boiling them until they are soft, but still whole, and then fermenting them for three to four days in summer and around one week in winter. The fermentation process results in proteolysis, giving it a distinctive umami taste. Axone is consumed in a variety of dishes, such as fire-smoked pork and axone & nula (snails with axone) . People from Nagaland consume a lot of fermented food and judge the readiness of axone by smelling them.