There is a reason why I kept Nagaland for the last day. The reason has a name: Axone. Axone or Akhuni are fermented Soyabeans which give an distinct flavour to the dish, similar to Miso. It is the Umami taste, the 5th taste, of Axone, which gives the special flavour to almost all Nagaland dishes. […]
Day 36 Nagaland: Gahlo and Naga Hinkejvu
