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Soy and legumes from Nagaland, India
Axone is the fermented soybean of Nagaland. Boiled soybeans are wrapped in banana or Stachyphrynium leaves and kept above the fireplace for about a week, where Bacillus bacteria turn them sticky and pungent. The beans are used fresh or pressed into cakes and smoked or dried, and are best known cooked with smoked pork. Made in 4 steps over 7 days. The longest step, wrap in leaves and ferment above the fireplace, takes 7 days (Vikram R 2026) and runs at 20–35 °C (Gopikrishna T 2021). Bacillus subtilis, found in every sample, with other Bacillus clusters and Bacillus coagulans, the major bacterium in axone samples in one study do most of the fermenting.
| Main step | 7 daysReported[vikram2026] | Wrap in leaves and ferment above the fireplace |
|---|---|---|
| Temperature | 20–35 °CReported[gopikrishna2021] | Wrap in leaves and ferment above the fireplace |
| Soybeans, boiled[vikram2026] |
| Banana or Stachyphrynium placentarium leaves · To wrap the beans while they ferment[vikram2026] |
| Starter: spontaneous |
Total time across the recorded steps: 7 days
What changes: Starting material: soybeans boiled until soft
Output: soft cooked soybeans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Axone is a natto-type Bacillus ferment like kinema and hawaijar, but it is fermented in leaves above the hearth and often smoked, so smoke is part of its flavour.
Nothing in the sources sets a safety limit for axone. Like other open, spontaneous soybean ferments it can pick up environmental bacteria, so it is cooked into dishes.
Every number is labelled with how it is known. How this atlas is made
Axone came from the Sümi Naga and is now eaten by many Naga tribes. Recipes recorded at the Hornbill Festival in 2023–2025 include smoked pork with axone (Sümi) and galho (Angami).
