Akhuni (Axone)
北東インドの納豆！強烈なアンモニア臭が豚肉を至高のカレーに変える
Description
Paste of boiled soybeans wrapped in banana leaves and fermented. A Nagaland soul food possessing intense odor and umami closely resembling Japanese Natto.
Classification: For Maniacs,Fermented Food,Intense Odor,Diet
Shops selling Akhuni (Axone)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Fermented)
Instructions
- Dissolve dried (or pasted) Akhuni in a little water.
- Simmer pork (or smoked pork), fermented bamboo shoots, Bhut Jolokia (super-spicy chili), ginger, garlic from water in a pot.
- Using absolutely no oil or Indian powder spices (cumin etc.), dissolve Akhuni to cloud the soup with intense fermented umami and odor into 'Naga Pork'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese Natto (highly excellent sub for odor and umami)
Pairing
Naga Pork (Smoked pork stew), White rice
Trivia
[Hardcore] Called 'Akhuni' or 'Axone'. The absolute lifeline to provide 'Dashi (umami)' to dishes in Northeast Indian mountainous regions untouched by spice culture. Symbolizes their intense identity so much that a Bollywood movie titled 'Axone' was made about it.
Eating tips & etiquette
[Unique Eating] Japanese are shocked smelling 'complete Natto odor', but pouring this soup—simmered with pork fat and super-spicy chilies—over white rice traps you in a swamp as the ultimate evolution of Natto Rice!
Allergen
Soy