What is Axone or Akhuni & how is it made | Explore Nagaland | Chef Kunal Kapur Recipes
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- čas přidán 27. 12. 2016
- Axone or Akhuni is fermented soya bean cakes that are used to make Akhuni pickle or added to meat dishes to enhance their flavour. It is quite a staple with the people of Nagaland and the Sema tribe is usually credited for making the best Akhuni.
Sumi dialect has a typical accent among the Nagas... other tribes cannot pronounce some certain vocabularies and letters of sumi, so in the process while attempting to pronounce AXONE, for their convenient sake they started to use Akhuni and akhuni has no meaning at all. Every Nagas knows Axone was originated from the Sumi community...it was, is and still widely used by Sumi.
#Akhuni #Axone #Nagaland #KunalKapur #TravelWithKunal
For detailed info & pictures read my blog - www.chefkunalkapur.com/axone/
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I came here after watching axone movie trailor on netflix
Same here.... Just came here to know what axone actually is and now ended up watching the whole recipe.
@@kishoriuttekar6083 same here just finsihed the movie few seconds ago
@@nitinsinghbrijwal3183 How's the movie? Interesting?
@@kishoriuttekar6083 it was not perfect but it was good i liked it
@@nitinsinghbrijwal3183 ok thanks for the review.
Who is here after Watching the Movie ''Axone'' at NETFLIX 😀
👇🏻
👍🏻👍🏻👍🏻
No one
No one
Me too
Here I'm 😂😂
Axone 👎👎👎👎👎👎👎👎👎👎
You calling her 'this lady' really bothered me. Wish you called her by name. Otherwise a really good video.
Yes... yes... even I didn't like it...
thought no one noticed...
Exactly
Yeah...I felt the same
yeah exactly even I don't like mentioning her like that
Probably it was difficult for him to pronounce her name...
It is inappropriate to address her as - "this lady". We should learn to address people by their names. It feels like she's NOBODY. It's sad
agreed
I'm 3 years late but i admired Chef Kunal after seeing him on Master Chef India but my admiration and respect for him grew more after seeing him smell and taste axone without gagging or making disgusted faces. He is brave enough to explore the vast horizons of taste (in this case acquired taste) for his passion and career and for that hats off to him.
Thank you
i am great fan of Kunal sir cooking. in this video I would like to request him that he could have introduce that lady with name in place of quoting her as ..this lady. this can happen to anyone but when we learn something from anyone we should introduce the person.
Introducing someone like "This lady" was not pleasing to me instead you could put in a better way orelse rest was good and thank you Chef Kunal for your visit to Dimapur.
Exactly. Seems disrespectful
Yes even I thought ... At least give her a name ... Proper introduction was missing here
Felt it😏
I like chef Ranveer😍
I guess she don't know hindi and English so u must visit in dimapur hihi
Who's here after watching Axone trailer? :P
me
me...i also watched the movie
Me
Does "this lady" has a name? Alteast mention her name.
Maybe he could not able to pronounce the name of the lady...
@@amrutav2481 Maybe, but he could have written her name in the description or at least in his blog.
@Maciej Jan Długosz okay, good to know.
Science time: The Akhuni gets its taste by the fermentation of soybeans wherein the carbohydrates and proteins are broken down to their constituent sugars and amino acids (known as proteolysis) respectively by the bacteria. In fact, the amino acids give it a distinct meat-like (aka Umami) taste (just like the one you get from monosodium glutamate, commonly known by its brand name, Aji-no-moto). Besides, it also has a smokey flavor provided by the combustion of the firewood (wherein food is cooked over an open fire) in a typical Naga Kitchen.
Anybody here after AXONE trailer? 😊
I am here with this lady. What an intro.. Lol
Akhuni here in Nepal we call it Kinima... I remember when i first time i tried Akhuni.. It smell too bad but after 3/4 tries it tastes good.. Just like first you taste beer and gets too bitter but after some tries it tastes good.. Haha I remember an incident when my landlord warns me not to cook Kinima.. Sometimes I wonder Nepal and India are so similar in Religion/Food/Cultural/Behaviour that there should no border between both countries..
We call it namsing Peron also (peha) famous all over northeast
What does it smell like?
There's actually no border between India and Nepal 🤷🏽♂️
@@2312sourabh I have tried it here in Assam in fried chutney form. And what Mr. Abhishek Rai described above is right because first 3-4 spoons taste like hell but after 3-4 spoon it's flavour and smell becomes addictive.. And about smell, I would like to refer it as rotten/poops smell.. At the same time it will improve digestion..
@@amitkumar-ft9ts Thanks! I hope i will get to try it see someday.. or atleast i will see it and smell it. 😅
the lady should be introduced and allowed to speak on camera to explain how they do it instead of being called 'the lady'.
Hi Kunal instead of “this Lady” it would have been nice if you took her name at least tried it. Would have made it more personal. A big fan of yours with a humble suggestion
Saw movie Axone on Netflix... Was very excited to see what it is
Thanks for clearing a great mystery. Akhuni is one of my favourite ingredients in cooking.
I came here while watching movie Axone..i just paused the movie to explore whats Akuni actually are...😊😊
Sir Kunal I'm a big fan of you now representating the food culture of our state Nagaland.... really I feel proud
I know you came here to check what Axone is after watching the Netflix movie!
U could have addresed her by her name or u could have called her ma'am...
Came here after watching axone movie on netflix ...... food looks delicious.......love From tamilnadu
I was with you until you said “This Lady”. You have no manners at all. Next Time please try to be good with local people.
this lady its soo mean..atleast he can say..i m with mrs ..or miss..etc..
Thank you chef Kunal for informing us about the north east India and typical foods of the region.
Please ,respect Her and call her by name ,how do you even make video with someone without knowing their name . You know nothing about Akhuni but explaining as if u knew it, look at her she is so eager to talk but u dumb her😋😿...
that is a Sumi house for suree ( i can hear sumi's talking at the background ) Axone the staple of all Nagas 😊 and the taste is always so yummmm 👌 ....
Alo nae 🤣🤣🤣
The way u introduced her was so disrespectful n it sounds so ignorant,didn't expect such things from a person like u .
You could’ve asked her name before you start the video shooting!
instead of calling her This lady.
Why is he addressing her as 'this lady'?...
Please address her with her name... please be a little more sensitive.
We call it Kinema in Nepali. Very delicious and full of protein.
But smell tho!!(thock)nice😂😂😂
@@applezoopo for that, you have to acquire it's taste gradually to overcome the stinky smell then it becomes your's most favourite in the menu list. Axone or fermented bean paste is widely being used as condiments for making varieties of dishes. In south Korea there are two types of fermented bean paste 1.Daenjang(normal ones) 2.songgukjang (extra super strong stinky smelly ones)
@@magurungchak7049 true 🤣🤣🤣
Wow thank you for this wonderful interaction and promotion of naga culture.
Nice to see that you are experimenting with akhuni. I work in nagaland and am so happy to see this!
Our sir is look so awesome and thanks for visiting our village
Thanks a million for sharing and caring from Kenya respect and honor
Wow..my favourite chef visiting my home town talking about AXONE🥰😘😘
So appropriating other cultures while referring to them as "this lady" *slow clap*
Thank you so much for explore of our axoni...lots of love from Nagaland...
Thanks kunal kappor..for showing the naga kitchen ..really appreciable.
I love it tht he is come here and learn their traditional dish 🌼🌺🌻
U shld explore more cusins from NE India which r very less explored. Low oil less masala is a concept of today's world bt our food in NE have traditionally minimal use of oil n spices. NE only doesnot mean Momo. Infact momo is tibetian!!
@Ankita That's so so true. @ Mr. Kunal Kapur glad you shared this wonderful ingredients to the rest of our country. But would have been really nice if you show cased more such traditional and flavourful ingredients from NE, so unique you'll not find anywhere in India. And Naga food is simple and very healthy😋😋. And yes, Momo is Tibetan 😀
@SOULISM 17 South Indian eat dryfish, such an amazing way to preserve such things. And best to keep in such difficult times...but if you do eat dryfish I am sure NE food you'll love, that too is an important food in most of the NE sister states. So much flavor and so light. 😋😋
As a chef exploring different cultures and food, it would be good to respect the 'people' as well.
Please show some basic courtesy when you are welcomed into their home, I'm sure 'this lady' has a name too.
What’s wrong in addressing a woman as a lady or a man as a gentleman?
Yeah sure.. after all you are a ‘cook’
Accept your mistake and move on.. rather than being defensive and LAME!!
@@snehajoshi7866 Are you disrepcting someones profession. You know he is making money by cooking and today he is really a rich and well reputed chef.
" this lady" is not a nice word, call her name instead, this shows how u respect a poor naga woman, sad you
Manipuris called it hawaijaar. Only difference is that, its not pounded. Great video.
@@KunalKapur very much ,you must and try the cuisines and see the place
Manipur is another heaven, awesome place and lovley people and delicious foods
And in Nepal or Sikkim it's called 'Kinima'
Kunal, u should have introduced the lady than calling her by name 'this lady'....
"Akhuni'- we called it " Kinima" In darjeeling 😄😄☺ ma fav 😍
Same in Nepal.
wow🤩🤩😘😘🤗🌻🌼🌼so many idea is putting in this
Thanks for respecting every culture
In Tripura we call that leaf "lairu " which is used for making bangwi
This mister needs some social etiquette lessons especially when dealing with rural populations. I thought he was doing a great job showcasing lesser known food until he described her as "this lady", calls the kitchen "typical" and "humble" (it has a looking down intonation as opposed to using the term traditional) and then later hand signs rudely for someone to not enter the kitchen, which I assume is a person LIVING THERE. He is a man who cooks in the kitchen himself as a chef, and YET has to point out "both men and women participate in the kitchen" as an unaware person that in most rural populations in India, men commonly participate in cooking especially for a large gathering. As an ethnobotanist I absolutely hate such behaviour and self glorious exposure. I wish he was more sensitive in his approach as much as he was informational. smh.
This mister is one of the top Chef of India
@@lavishflavour9403 well not top enough in etiquettes to get the respect of viewers.
@@lavishflavour9403 I am aware, that is exactly why more etiquette is expected. He definitely should not be hogging attention and footage.
I totally agree! I mean if he is carrying out a show on exploring food culture, he has to build a rapport with the locals. But he on the other hand doesn't even think it's necessary to mention the name of the woman calling her "this lady". Huge difference between the foreign food explorers and " This guy". This video looks like he just went there forcefully... So he had to just finish the introduction of akhuni and get out from there. Didn't even try to get familiar with the food and the importance of akhuni from the point of view of the locals. I mean it's his own fellow Indians. I see why anyone would be curious to get to know more. But it looks like he just went there. Got his job done and returned back to the city.
@@sonalichauhan7704 he really liked attention and limelight. Look at all his thumbnails in each and every video. I have noticed this for the first time. People usually use their food as their thumbnail but he managed to put himself in every thumbnail
all the sumi people talking in the bg!! i can understand them. it feels like i'm home again
U r great chef...this repels lots of mainlanders..despite u tried to learn n hv a taste..i lovee akhunii..we call piyak
Introduction someone like (this lady) is really very bad, aap unko mam be keh sakte the, ur behavior is very strange 🧐, Kunal Kapoor ji really disappointed
The waist coat absolutely suits you so much .... Thanks for your visit .. am sure you explored other stuff & culture as well .... Love from Nagaland ...
if Axone were candidates in elections, it would win everytime 😆 . I LOVE AXONE 😍
Hehe
“...I’m with this lady...” 😂
"Little banana leaf" so cute... But its more of like a wild cardamom leaf
Akhuni is my favourite and can make a different disces
Axone for life, being a good naga...once you get the taste you feel it though your bones the overwhelming taste.,with raia mircha the perfect combo...
That leaves is very good for packing cooked rice and also keep it warm. It realy flexible unlike banana leaves but it release no flavour when steaming fish etc..
I love akhoni.....i miss my hostel life ....all my fren from dimapur they used to bring..at tht time i know the taste....even smell i love
Great chef you went to nagaland it is honored for naga people. Thanks a lot
Thankyou sir for explorin northeast state luv from arunachal...
😀Just finished watching Axone movie, came to see what Akhuni is. Thanks a lot sir for show us what Akhuni is and Naga kitchen. 🙏🏻 We must get more chances to meet our Northeast friends and know more about them.
Greetings from Thailand 🇹🇭
We have it here too. It's called Thuanao
Hello Kunal, the leaf is nt tumeric leaf etc. it is a wild leaf available throughout Northeast/jungle/near river. This has been in use traditionally for all purpose, to eat as plate, wrapping food etc .. and best in such processes. Banana leaves are used in place of it if nt available.
Plz try chicken liver etc wrapped in this leaf and cooked inside the ash inside the firewood pit... Also can be used to wrap boil fish, rice/millet cakes etc. And for So many delicious dishes....
And finally thanks to showcase this video... 😀
Japanese call it Natto.
John Ma like Natto but more similar to tempeh
We nepalese call it kinema ☺️
We Manipuri call it hawaijar
We call it shenam☺️
We call it piag
Wow delicious yummies recipie thank you so much for uploading sir we like your videos love from Northeast Manipur India.
Yummy akhuni mouth watering and I. Like all your recipe kunal Sir
Thank you for this video ,this is called Natto in japenese and veey good source of vitamin k2 which helps in distribution of calcium
Woww...Handsome Chef Kunal hehe
Can someone tell me whether Axone retains its pungent smell even after cooking? Or is it like fish sauce/shrimp paste which leaves a umami flavour and not the pungent smell. I saw it in the Nagaland food stall of Delhi Haat but didn't know what it is. Now I regret not having bought it.
Show the pickles and also the spring from where the salt is collected
Thank you Kunal for being human you are a chef to respect hey love y
After watching the movie I got curious. Thanks chef for showing us the process.
Ohhhh so, axone means kinima in nepali one of my favorite. I love spicy axone soup with rice delicious 😋 😍 yeah smells kinda bad but it taste so yum👍🏻
Axone is my fav curry among the nagas dishes...Though it have strong smell it taste deliciously...
wish he was more spontaneous and excited!!
sir I am so happy you have come to Nagaland:) please visit Assam also
Hey same name buddy!! Just that i dnt write s in my name.. Typical assamese word nilakhi : )
Im off
Someone share some good recepies of Akhuni.. I have lots of fermented sun dried soybeans...
Is it proper to say this lady or the lady with respect...
It smells like nasty wore socks and it is damn tasty. I have it often we call it kinema in sikkim.
humble is a word that hosts should use, not guest. Guest can be humbled
My mom after cooking axone.....not in pressure cooker....scoops out the soya bean into a basket.....the little remaining thick sauce .....she cooks a side dish putting dried roselle leaves ,sliced ginger and dried red chilies......awesome
Love your recipes
It barothu in mara language...i love it😍
It's absolutely one of northeasterns best ingredient .. and my favourite ..
This was a task in one of the masterchef seasons... where it was presented as very smelly thing to cook
I wish I could visit the place to get a feel of everything...
We call it hawaijar here in manipur. Pls upload a video of making anishi. Thanks
Hi Kunal u look so cute explaining how is fermented soya beans made. It's very unusual n uncommon for a north Indian Punjabi guy talking abt Naga food dishes. Really appreciate it n yeah, u look little confused but a great job. Bless u
wow thank u for visiting nagaland
After watching the movie....I'm curious about akuni, you are brave enough to try it
We called it Bekan thu in Zou from Manipur
I ❤Axone .Its taste yummmmy & my mouth get watering when I smell Axone..
Nicely written
Netflix or not .. I came here to see vegan options for Protein rich diet!! Nice ❤️
Yes for veganism and animal rights!
Kunal bro me Mumbai se hu mera ko Akhuni chai A tha kaisa kya kar na he
"This lady" are you nuts?
Nice vid. Nagas make axone/akhuni chicken/pork curry. Actually, the bean has more protein kg for kg than meat, just like dal/rajma, so it is a meal by itself. You have to know that it is an acquired taste but once you get used to its strong flavour, it is deelish.
Waah... Beautiful💖😋
We have tungrymbai in Meghalaya (fermented soybean)