Akhuni
Sign in to saveAkhuni (also axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.
In the Vinony graph
Vinony's link graph records 88 inbound references to Akhuni, and connects out to soy sauce, tofu skin and soybean.
It sits within the topics Cuisine of Northeast India, Fermented soy-based foods and Indian cuisine.
Vinony links it to 4 Wikipedia language editions.
Wikidata facts
- Instance of
- dish
- Image
- Naga Smoked Pork with Axone (Fermented Soyabeans).jpg
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- Commons category
- Akhuni
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Encyclopedic overview
6 sectionsContents
- Etymology
- Consumption
- In popular culture
- Similar dishes
- References
- External links
Akhuni (also axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.
== Etymology == The word Axone is from the Naga Sümi language, and is a combination of two words. Axo means "aroma" or "smell" and ne or nhe (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep smell" or "strong smell".
Excerpted from Wikipedia’s “Akhuni” article, available under the CC BY-SA 4.0 licence.