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Copyright © 2025 Foodies Only
7 min
06/01/2026
Have you ever wanted to know the secret behind Nagaland cuisine’s distinctive boldness? Here’s a hint: it isn’t just about chillies. Curious about what makes the cuisine of North East India so special? In this article, we explore the exotic world of Axone and Anishi, two fermented foods that even Anthony Bourdain couldn’t resist.
Located in the hilly northeastern region of India, Nagaland is famous for its varied and bold food. In stark contrast to the lowlands’ wheat- and dairy-heavy diets, Naga cuisine embodies a culture defined by tribal customs and a demanding yet abundant mountain environment. Are you familiar with Nagaland’s special Axone or Anishi? These are more than simply ingredients; they are cultural symbols rooted in centuries-old survival knowledge and full of umami.
Let’s discover a gastronomic universe where the art of preservation is unparalleled. Generations here have perfected the use of nature’s preservation mechanisms to their advantage, allowing food to last longer, be healthier and taste better.
One of the most famous ingredients from Nagaland is axone, also spelt akhuni. Boiling soybeans on a bed of leaves and letting them ferment gives them a strong taste and scent. When combined with smoked pork, broth, chutney, or curry, Axone, a ‘secret sauce’, elevates even the most basic recipes to a whole new level of flavour. Its pungent aroma may put some people off, but for the Naga people, it is a symbol of home and a source of comfort. In an area where markets may be far away, Axone demonstrates creativity by extending the shelf life of soybeans through fermentation, making them accessible year-round.
The fermentation of taro leaves, followed by drying and shaping them into cakes, gives rise to anishi. Once cooked and rehydrated, it lends pork and bamboo shoot curries an earthy, smoky dimension. A necessity-based preservation method, it allows taro leaves harvested throughout the season to be enjoyed long-term. Cooked Anishi cakes are commonly crumbled into pork or beef stews, adding a much-loved sourness and starchy earthiness. Although taro leaves naturally contain oxalic acid, fermentation enhances their flavour, producing the distinctive sour-umami profile found in many Ao (Naga) tribe dishes.
There are many more fermented delicacies to be found in Nagaland than only Axone and Anishi:
Bamboo Shoot: Fermented bamboo shoot, also known as bastenga or bamboo shoot pickle, is another famous staple. You can’t have meat or vegetables without it, as its slightly acidic taste adds a welcome tang to a variety of dishes.
Raja Mircha: The renowned Raja Mircha, or King Chilli, is preserved year-round by smoking and drying it or turning it into a strong fermented paste.
Dry Fish: Fish is typically smoked or sun-dried to preserve it for later use in curries. It gives the dish a salty, pungent taste and adds protein.
In Nagaland's cooking, smoked meats and fermented foods take centre stage, supported by minimal oil and a mild spice palette. Herbs add bursts of colour and nutritional depth, but the emphasis remains on robust ingredients and their natural flavours. Many recipes rely on smoked pork, beef, and chicken, cured over wood fires to enhance both longevity and taste. Combined with raja mircha (king chilli), bamboo shoots, wild greens, and ferments such as Axone and Anishi, these elements come together to create dishes that are hearty and deeply flavourful.
Wherever you come from, and whatever your cooking style may be, whether rooted in fermentation, cultural exploration, or simply trying something new, Axone and Anishi offer a taste of bold, innovative, and historically significant flavours in every mouthful. Make sure to try these traditional fermented foods the next time you are in the North East, or look out for them when you spot these names on the menu at a North Eastern restaurant.
