Akhuni - Revision history

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← Older revision		Revision as of 17:07, 16 April 2022
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			{{Short description\|Naga fermented soyabean}}

	{{Use dmy dates\|date=July 2018}}		{{Use dmy dates\|date=July 2018}}
	{{Italic title\|reason=[[:Category:Naga words and phrases]]}}		{{Italic title\|reason=[[:Category:Naga words and phrases]]}}
	{{Use Indian English\|date=July 2018}}		{{Use Indian English\|date=July 2018}}
	~~[[File: Naga Smoked Pork with Axone (Fermented Soyabeans).jpg\|thumb\|Smoked pork with axone]]~~

	'''Akhuni''' ({{~~lang-as~~\|আখুনি}}), also known as '''axone''', is a fermented [[soybean]] product commonly used in [[Naga cuisine]]. The word ''Axone'' is from [[Sümi language\|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". So it can be literally translated as "deep Smell" or "strong smell". ~~''Axone'' is perhaps the most commonly used fermented product of [[Nagaland]] and the North Eastern Region of India.~~ It is prepared year-round from soybeans by people of all tribes, but most notably the [[Sümi Naga]]s of Nagaland. Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills. They are also a protein-rich legume and traditionally protein-sparse diet.		{{Infobox Prepared Food\|name=Akhuni\|name_italics=Akhuni\|image=Naga Smoked Pork with Axone (Fermented Soyabeans).jpg\|caption=Naga Smoked Pork with Axone\|region=[[Nagaland]], [[India]]\|type=Fermented soyabeans\|country=India\|main_ingredient=Soyabeans}}

			'''''Akhuni''''' ([[Nagamese creole\|Nagamese]]: {{Lang\|nag\|আখুনি}}), also known as '''''axone''''', is a fermented [[soybean]] product commonly used in [[Naga cuisine]]. ''Axone'' is perhaps the most commonly used fermented product of [[Nagaland]] and the North Eastern Region of India.

			== Etymology ==
			The word ''Axone'' is from [[Sümi language\|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". So it can be literally translated as "deep Smell" or "strong smell".

			== Consumption ==
			It is prepared year-round from soybeans by people of all tribes, but most notably the [[Sümi Naga]]s of Nagaland. Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills. They are also a protein-rich legume and traditionally protein-sparse diet.

	''Axone'' is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment. This takes three to four days to ferment in summer and around one week in winter. <ref>{{cite web\|title= The most trusted source is that of a folktale about a young lady by the name Kujunakali \|url=https://NagaEsque.com/the-story-of-axone-ghovili-achumi/\|website=NagaEsque\|date=4 August 2020\|language=en}}</ref>		''Axone'' is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment. This takes three to four days to ferment in summer and around one week in winter. <ref>{{cite web\|title= The most trusted source is that of a folktale about a young lady by the name Kujunakali \|url=https://NagaEsque.com/the-story-of-axone-ghovili-achumi/\|website=NagaEsque\|date=4 August 2020\|language=en}}</ref>
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	Akhuni fermentation results in [[proteolysis]] giving it a distinctive [[umami]] taste. ''Axone'' is then used in a huge variety of dishes. An example of just two is fire-smoked pork and ''axone'' and ''nula'' (snails with ''axone'').		Akhuni fermentation results in [[proteolysis]] giving it a distinctive [[umami]] taste. ''Axone'' is then used in a huge variety of dishes. An example of just two is fire-smoked pork and ''axone'' and ''nula'' (snails with ''axone'').

	==In ~~Popular Culture~~==		==In popular culture==
	A 2019 [[Bollywood]] movie titled '[[Axone (2019 film)\|Axone]]' directed by [[Nicholas Kharkongor]] deals with a day in life of a group of friends getting ready for a wedding and cooking Axone dish.<ref>{{cite web\|title= The Axone story: a film dishes out a different take on a familiar Northeastern experience \|url=https://indianexpress.com/article/north-east-india/the-axone-story-a-film-dishes-out-different-take-on-a-familiar-northeastern-experience-5727543/\|website=[[The Indian Express]]\|date=14 May 2019\|language=en}}</ref>		A 2019 [[Bollywood]] movie titled '[[Axone (2019 film)\|Axone]]' directed by [[Nicholas Kharkongor]] deals with a day in life of a group of friends getting ready for a wedding and cooking Axone dish.<ref>{{cite web\|title= The Axone story: a film dishes out a different take on a familiar Northeastern experience \|url=https://indianexpress.com/article/north-east-india/the-axone-story-a-film-dishes-out-different-take-on-a-familiar-northeastern-experience-5727543/\|website=[[The Indian Express]]\|date=14 May 2019\|language=en}}</ref>

			== Similar dishes ==
			It is quite similar to Japanese [[nattō]], piak of [[Arunachal Pradesh]], Nepali [[kinema]], ''[[tungrymbai]]'' of [[Meghalaya]], ''hawaijaar'' of [[Manipur]] and ''bekang um'' of [[Mizoram]].

	== References ==		== References ==
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	[[Category:Northeast Indian cuisine]]		[[Category:Northeast Indian cuisine]]
	[[Category:Fermented soy-based foods]]		[[Category:Fermented soy-based foods]]


	{{India-cuisine-stub}}		{{India-cuisine-stub}}

>Gahukuro at 18:01, 11 September 2021

2021-09-11T18:01:45Z

← Older revision		Revision as of 23:31, 11 September 2021
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	~~{{short description\|Fermented product of the North Eastern Region of India}}~~
	{{Use dmy dates\|date=July 2018}}		{{Use dmy dates\|date=July 2018}}
	{{Italic title\|reason=[[Category:Naga words and phrases]]}}		{{Italic title\|reason=[[:Category:Naga words and phrases]]}}
	{{Use Indian English\|date=July 2018}}		{{Use Indian English\|date=July 2018}}
	[[File:Naga Smoked Pork with Axone (Fermented Soyabeans).jpg\|thumb\|Smoked pork with axone]]		[[File: Naga Smoked Pork with Axone (Fermented Soyabeans).jpg\|thumb\|Smoked pork with axone]]

	'''Akhuni''' ({{lang-as\|আখুনি}}), also known as '''axone''', is a fermented [[soybean]] product commonly used in [[Naga cuisine]]. The word ''Axone'' is from [[~~Sumi~~ language\|~~Sumi~~ dialect]], and is a combination of two words ''Axo-ne'', ''Axo'' ~~which~~ means "aroma" or "smell" and the word ''ne'' or ''nhe'' (similar word "tho") ~~which~~ means "deep" or "strong". So it ~~may~~ literally ~~mean~~ as "deep Smell" or "strong smell". ''Axone'' is perhaps the most commonly used fermented product of [[Nagaland]] and the North Eastern Region of India. It is prepared year-~~around~~ from ~~soyabeans~~ by people of all tribes, but most notably the [[~~Sumi~~ Naga]]s of Nagaland. ~~Soyabeans~~ grow ~~up to~~ an altitude of 1,500 m and in rainy conditions, making ~~it extremely~~ suited to the Naga hills. ~~It is~~ also a protein-rich legume ~~in an otherwise~~ traditionally protein-sparse diet.		'''Akhuni''' ({{lang-as\|আখুনি}}), also known as '''axone''', is a fermented [[soybean]] product commonly used in [[Naga cuisine]]. The word ''Axone'' is from [[Sümi language\|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". So it can be literally translated as "deep Smell" or "strong smell". ''Axone'' is perhaps the most commonly used fermented product of [[Nagaland]] and the North Eastern Region of India. It is prepared year-round from soybeans by people of all tribes, but most notably the [[Sümi Naga]]s of Nagaland. Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills. They are also a protein-rich legume and traditionally protein-sparse diet.

	''Axone'' is prepared by ~~picking and cleaning the soyabeans well~~ in ~~fresh water~~, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and ~~put~~ either out in the sun or next to the fire to ~~warm and~~ ferment. This takes three to four days to ferment in summer and around one week in winter. <ref>{{cite web\|title= The most trusted source is that of a folktale about a young lady by the name Kujunakali \|url=https://NagaEsque.com/the-story-of-axone-ghovili-achumi/\|website=NagaEsque\|date=4 August 2020\|language=en}}</ref>		''Axone'' is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment. This takes three to four days to ferment in summer and around one week in winter. <ref>{{cite web\|title= The most trusted source is that of a folktale about a young lady by the name Kujunakali \|url=https://NagaEsque.com/the-story-of-axone-ghovili-achumi/\|website=NagaEsque\|date=4 August 2020\|language=en}}</ref>

	As with the majority of fermented products in Nagaland, it is ~~judged~~ to be ready when it “smells right”. The soybeans are then placed in a wooden pestle and ~~smashed~~ with a mortar. They are not mashed completely but instead ~~smashed~~ as you would with garlic. A handful is then scooped up and placed in the center of a banana leaf, ~~and the~~ edges closed to make a parcel. The package is sold or stored next to the fire and can be used immediately or kept for some weeks, darkening in ~~colour~~ each day.		As with the majority of fermented products in Nagaland, it is considered to be ready when it “smells right”. The soybeans are then placed in a wooden pestle and mashed with a mortar. They are not mashed completely but instead crashed as you would with garlic. A handful is then scooped up and placed in the center of a banana leaf, its edges closed to make a parcel. The package is sold or stored next to the fire and can be used immediately or kept for some weeks, darkening in color each day.

	~~The process — proteolysis of soya protein to amino acids —~~ results in a distinctive umami taste. ''Axone'' is then used in a huge variety of dishes. An example of just two is fire-smoked pork and ''axone'' and ''nula'' (snails with ''axone'').		Akhuni fermentation results in [[proteolysis]] giving it a distinctive [[umami]] taste. ''Axone'' is then used in a huge variety of dishes. An example of just two is fire-smoked pork and ''axone'' and ''nula'' (snails with ''axone'').

	==In Popular Culture==		==In Popular Culture==
	~~The~~ 2019 [[~~Hindi cinema~~]] titled '[[Axone (2019 film)\|Axone]]' directed by [[Nicholas Kharkongor]] deals with a day in ~~the~~ life of a group of friends ~~around~~ wedding and cooking Axone dish.<ref>{{cite web\|title= The Axone story: a film dishes out a different take on a familiar Northeastern experience \|url=https://indianexpress.com/article/north-east-india/the-axone-story-a-film-dishes-out-different-take-on-a-familiar-northeastern-experience-5727543/\|website=[[The Indian Express]]\|date=14 May 2019\|language=en}}</ref>		A 2019 [[Bollywood]] movie titled '[[Axone (2019 film)\|Axone]]' directed by [[Nicholas Kharkongor]] deals with a day in life of a group of friends getting ready for a wedding and cooking Axone dish.<ref>{{cite web\|title= The Axone story: a film dishes out a different take on a familiar Northeastern experience \|url=https://indianexpress.com/article/north-east-india/the-axone-story-a-film-dishes-out-different-take-on-a-familiar-northeastern-experience-5727543/\|website=[[The Indian Express]]\|date=14 May 2019\|language=en}}</ref>

	== References ==		== References ==
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	{{Soy}}		{{Soy}}

			[[Category:Naga cuisine]]
	[[Category:Northeast Indian cuisine]]		[[Category:Northeast Indian cuisine]]
	[[Category:Fermented soy-based foods]]		[[Category:Fermented soy-based foods]]
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	{{India-cuisine-stub}}		{{India-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T20:46:58Z

References: clean up, add source tag

← Older revision		Revision as of 02:16, 2 June 2021
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	{{India-cuisine-stub}}		{{India-cuisine-stub}}
			{{en-Wikipedia}}

117.237.206.165 at 08:05, 17 April 2021

2021-04-17T08:05:37Z

New page

{{short description|Fermented product of the North Eastern Region of India}}
{{Use dmy dates|date=July 2018}}
{{Italic title|reason=[[Category:Naga words and phrases]]}}
{{Use Indian English|date=July 2018}}
[[File:Naga Smoked Pork with Axone (Fermented Soyabeans).jpg|thumb|Smoked pork with axone]]

'''Akhuni''' ({{lang-as|আখুনি}}), also known as '''axone''', is a fermented [[soybean]] product commonly used in [[Naga cuisine]]. The word ''Axone'' is from [[Sumi language|Sumi dialect]], and is a combination of two words ''Axo-ne'', ''Axo'' which means "aroma" or "smell" and the word ''ne'' or ''nhe'' (similar word "tho") which means "deep" or "strong". So it may literally mean as "deep Smell" or "strong smell". ''Axone'' is perhaps the most commonly used fermented product of [[Nagaland]] and the North Eastern Region of India. It is prepared year-around from soyabeans by people of all tribes, but most notably the [[Sumi Naga]]s of Nagaland. Soyabeans grow up to an altitude of 1,500 m and in rainy conditions, making it extremely suited to the Naga hills. It is also a protein-rich legume in an otherwise traditionally protein-sparse diet.

''Axone'' is prepared by picking and cleaning the soyabeans well in fresh water, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and put either out in the sun or next to the fire to warm and ferment. This takes three to four days to ferment in summer and around one week in winter. <ref>{{cite web|title= The most trusted source is that of a folktale about a young lady by the name Kujunakali |url=https://NagaEsque.com/the-story-of-axone-ghovili-achumi/|website=NagaEsque|date=4 August 2020|language=en}}</ref>

As with the majority of fermented products in Nagaland, it is judged to be ready when it “smells right”. The soybeans are then placed in a wooden pestle and smashed with a mortar. They are not mashed completely but instead smashed as you would with garlic. A handful is then scooped up and placed in the center of a banana leaf, and the edges closed to make a parcel. The package is sold or stored next to the fire and can be used immediately or kept for some weeks, darkening in colour each day.

The process — proteolysis of soya protein to amino acids — results in a distinctive umami taste. ''Axone'' is then used in a huge variety of dishes. An example of just two is fire-smoked pork and ''axone'' and ''nula'' (snails with ''axone'').

==In Popular Culture==
The 2019 [[Hindi cinema]] titled '[[Axone (2019 film)|Axone]]' directed by [[Nicholas Kharkongor]] deals with a day in the life of a group of friends around wedding and cooking Axone dish.<ref>{{cite web|title= The Axone story: a film dishes out a different take on a familiar Northeastern experience |url=https://indianexpress.com/article/north-east-india/the-axone-story-a-film-dishes-out-different-take-on-a-familiar-northeastern-experience-5727543/|website=[[The Indian Express]]|date=14 May 2019|language=en}}</ref>

== References ==
{{Reflist}}
* https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/axone-fermented-soybeans/
* https://web.archive.org/web/20160409184146/http://nagenvis.nic.in/Database/NagaFood_933.aspx

{{Soy}}

[[Category:Northeast Indian cuisine]]
[[Category:Fermented soy-based foods]]

{{India-cuisine-stub}}