Upasana
Search results
Jun 17, 2020 · What is axone? Axone — also spelled akhuni — is a fermented soya bean of Nagaland, known for its distinctive flavour and smell. As much an ingredient as it is a condiment, axone used to make pickles and chutneys, or curries of pork, fish, chicken, beef etc.
Mar 19, 2021 · Akhuni once fermented is a dark coloured semi coarse paste of soya beans. The taste of Akhuni is a strong, sharp flavour. It has a bitter smoked taste to it. Dried soya beans being boiled. How to make Akhuni – Dried soya beans are first boiled in water in a open vessel or a pressure cooker till they are tender but still form enough to hold ...
Axone is an Indian fermented soybean product commonly used in Naga cuisine. It is a commonly used fermented product of the Indian state of Nagaland.
Axone is a 2019 Indian comedy-drama film directed by Nicholas Kharkongor and produced by Yoodlee Films, Saregama India's film division. The film stars Sayani Gupta, Vinay Pathak, Lin Laishram, Dolly Ahluwalia, Adil Hussain, Lanuakum Ao, Tenzin Dalha, and Rohan Joshi.
Jun 18, 2020 · Axone (pronounced ‘Aakhuni’) is a fermented soybean paste with a very strong pungent smell, and it is one of the most popular spices from Nagaland, in the North East of India. It is indigenous to the ‘Sumi’ Naga tribe but is widely used across all Naga dishes.
Aug 18, 2022 · Axone, also known as Akhuni, is a popular Nagaland dish known for its distinctive smell and taste. Axone (akhuni) or fermented soya bean, is cooked, eaten, and loved in Nagaland and by many indigenous people in various regions of Northeast India and beyond.
Oct 13, 2020 · Axone is actually a very popular food in Nagaland and tribal communities in the north-eastern region of India. Said to be invented by Sumi tribe of Nagaland, this chutney-like food is made by...
Aug 31, 2019 · We are talking about axone, also called akhuni, made with fermented soya beans. It comes in both powdered as well as cake form, and, sometimes, in the form of a pickle to enhance the flavour. Dishing out details
Axone is a traditional Northeast Indian dish that is known for its unique and flavorful taste. Making axone requires a few steps, starting with the soaking and fermenting of soybeans. Once the soybeans are fermented, they are then transformed into a paste and marinated to enhance their flavor.
Jul 1, 2020 · The word Axone comes from Sumi dialect and is prepared all year round from soya beans by the Sumi Nagas tribe of Nagaland. It is a dark-coloured, semi-coarse paste made with soya beans and has a sharp, bitter-smoked taste to it.
