VEG  

Authentic Sumi Naga Axone — traditionally fermented soybeans known for their rich, pungent aroma and deep umami flavor. A cherished delicacy from Nagaland, perfect for adding depth to curries, chutneys, and local dishes. Handcrafted using time-honored methods for an authentic taste of the hills

SELLER: Kheti Culture

ITEM: Fermented Soyabean/Axone wrapped and fermented in leave

WEIGHT: 50g

INGREDIENT: Soyabean seeds

AROMA: Pungent

ORIGIN: Nagaland, India

The folktale behind axone 

Axone is derived from the Sumi word ‘Axo’ which means ‘smell’. The origin of Axone can be traced back a long time, back to Kujunakali who was the granddaughter of Mutale. Kujunakali’s parents died at a young age and she was looked after by her uncle and his wicked wife who made her work in the fields all alone and was given only the leftover food when she returned home. One day, as she set out to work, her aunt packed half-cooked soybeans mixed with a meagre amount of shredded bamboo sticks, a few vegetables and eggs all wrapped in a banana leaf. After a long day of work, when she returned to eat the food packed by her aunt, she realized that it was not fit to eat. Hence, she buried it in between a layer of haystack before going home without food. 

A few days later as she went to the fields without food, she remembered that she had set aside some food in the hay and as she went to retrieve it, she discovered that the half-cooked soybean was already smelly and faulty by that time but it strangely looked appealing to her eyes. She tasted it and found it to be tasty despite the foul smell. After some days, she invited her friends to come and try a sample of what she made. All of them became fond of it and praised her, and soon, news about her dish spread like wildfire. Kujunakali was able to earn money from the little venture she made and years later, she became known for the wealth she possessed selling axone. read full article....

(source: Hashtagmagazine.in)