Akhuni Fermented Soybean of Nagaland

Akhuni (also called axone) is a dried fermented soybean condiment central to Naga cuisine, produced in Zunheboto, Phek, and Wokha districts of Nagaland. To prepare akhuni, soybeans are boiled until soft, wrapped in fresh banana leaves, and stored in warm bamboo cylinders for two to three days until fermentation is complete. The result is a strongly aromatic paste with an intense umami flavour that forms the flavour base of pork curries, smoked fish stews, and traditional Naga chutneys. Akhuni received GI certification in 2023, recognising its unique production geography and cultural significance to Naga communities. The product has gained national attention through urban interest in regional Indian foods. Zunheboto district is the largest production centre. Women of Sumi, Ao, and Chakhesang Naga communities are the primary producers. Export through e-commerce platforms has recently expanded the market beyond Nagaland.