The Origins of Axone – A Naga Legacy

Long before written history touched the hills of Nagaland, the Naga tribes lived closely with nature — hunting in dense forests, farming on terraced slopes, and preserving food with nothing but instinct, tradition, and time.

Among these early discoveries was Axone — the fermented soybean.

It wasn’t found in a laboratory. It was born in bamboo huts, where our ancestors, with limited resources and sharp observation, discovered that boiled soybeans, when wrapped in banana leaves and stored in a warm corner, began to change. The beans softened, darkened, and emitted a strong, earthy aroma. What some might have thrown away, the Nagas tasted — and found it delicious.

Over time, this accidental fermentation became intentional. Every household began preparing Axone — each with its own method, flavor, and secret timing. In the cold winter months when fresh vegetables were scarce and meat had to be preserved, Axone brought depth, flavor, and warmth to the Naga meal.

What is Naga Axone?

Axone (pronounced Aakhuni or Akhuni, depending on the tribe) is a fermented soybean product that’s widely used in Naga cuisine, especially by the Sümi, Ao, and other tribes. The name "Axone" comes from the Sümi dialect — "axo" meaning aroma or smell, and "ne" meaning strong or powerful. And trust me, the smell is strong — you either love it or learn to love it.

How is it Prepared?

Axone is made by boiling soybeans, then wrapping them in banana leaves or local wild leaves, and letting them ferment naturally or under smoke — sometimes for days or even weeks — depending on the season and method.

The fermentation gives it:

• A distinct pungent smell

• A deep umami flavor

• A sticky, dark or light paste-like texture (or powdered, depending on how it's prepared)

How is it eaten?

Axone is a core ingredient in many traditional Naga dishes, including:

• Smoked pork with Axone (a classic)

• Vegetables or beans stewed with Axone

• Chutneys (mezë) mixed with chillies and garlic

It’s always eaten with rice, our staple.

Cultural Significance

Axone is more than just food — it’s heritage on a plate. It connects us to our roots, seasons, and kitchens of our mothers and grandmothers. Every Naga who’s lived away from home will tell you: the moment you cook Axone, it smells like home.

Nutritional Values of Axone (Per 100g, approx.)

Axone is also nutritionally dense and beneficial to health. Here's a breakdown of its nutritional values and health benefits, based on both the nature of soybeans and the enhancements that come from fermentation.

Health Benefits of Axone

High-Quality Protein

Axone retains the excellent amino acid profile of soybeans, making it a complete plant-based protein — essential for muscle building, tissue repair, and energy.

Gut Health

Fermentation introduces probiotics (beneficial bacteria) which:

• Aid digestion

• Improve nutrient absorption

• Support immune health

Improved Digestibility 

Fermentation reduces anti-nutrients like phytic acid and oligosaccharides, which makes Axone easier to digest compared to plain soybeans.

Considerations

• High in sodium if salt is added during preservation.

• People with soy allergies should avoid it.

• Probiotic content may vary based on preparation method — traditional sun-dried Axone has less than fresh paste in terms of live cultures.

Experience the Flavor of Axone Raw Fermented Soyabean Naga Delicacy

Ready to experience the authentic taste of Naga Axone? Look no further than Axone Raw Fermented Soyabean Naga Delicacy. Made with traditional methods and high-quality ingredients, this product captures the essence of Naga cuisine.

Don't miss out on the opportunity to savor this unique delicacy. Purchase your Axone Raw Fermented Soyabean Naga Delicacy today and elevate your culinary experience! 

Cross-Cultural Significance & Use of Axone

Though deeply rooted in Naga culture, Axone is part of a much larger, ancient human tradition — fermentation. Across the world, different communities developed their own versions of fermented soybean products:

• Japan has Natto

• Korea has Doenjang

• China has Doubanjiang

• Indonesia has Tempeh

Each of these was born out of necessity — to preserve food in the absence of refrigeration — and evolved into culinary treasures that are still cherished today. The flavor profiles are vastly different, but the underlying wisdom is shared.

Fun Fact: The Smell

To outsiders, the smell of Axone might be overwhelming, even unpleasant. But to us, it's the aroma of tradition. In fact, there's even a Netflix movie titled "Axone", that tells the story of young Northeasterners trying to cook this dish in Delhi and facing all kinds of struggles — something many Nagas can relate to when living in mainland India.