Oct23,2025
Akhuni, also known as Axone, is a traditional Naga delicacy made by fermenting soybeans — a process that gives it its distinct pungent aroma and rich umami flavor.
The word Axone comes from the Sumi Naga dialect, where “Axo” means “smell” and “Ni” means “strong” — literally translating to “strong smell.”
The soybeans are boiled, drained, and wrapped in banana or fig leaves, then left to ferment for several days in warm, humid conditions.
Akhuni is used as a key flavoring ingredient in many Naga dishes, especially with smoked pork, beef, bamboo shoot, or even vegetables.
The pungent smell of Akhuni is often compared to blue cheese or fermented fish — loved by locals but sometimes overwhelming for outsiders.
Beyond food, Akhuni represents identity and tradition — a mark of Naga hospitality and connection to their ancestral cooking methods.