How do you handle and cook with 'axone' (fermented soybean), a key ingredient in Naga cuisine?

Question

How do you handle and cook with 'axone' (fermented soybean)? Get tips for using this key, pungent ingredient from Naga cuisine.

Answer 1

Axone, or fermented soybean, is typically used in Naga cuisine to add a unique umami flavor. It's often mashed or ground and incorporated into stews, curries, and chutneys, and can be used directly or cooked depending on the recipe.

Detailed Explanation:

Axone is a fermented soybean product with a strong, pungent aroma and a savory flavor. Here's how to handle and cook with it:

1. Preparation: Axone is usually sold in a dried or cake form. Before using, you may need to rehydrate it slightly. Some varieties are already soft and ready to use.
2. Mashing/Grinding: Depending on the recipe, axone is often mashed into a paste or ground into a powder. This helps it to distribute evenly throughout the dish. A mortar and pestle or a small food processor works well for this.
3. Cooking Methods:
   • Direct Addition: In some recipes, especially chutneys or salads, a small amount of axone is added directly without cooking. The strong flavor adds a unique depth.
   • Sautéing: For stews and curries, axone is often sautéed with other aromatics like garlic, ginger, and onions. This helps to mellow the flavor slightly and infuse the oil with its essence.
   • Simmering: Axone can be added to simmering stews and curries to provide a rich, umami base. The longer it simmers, the more its flavor will meld with the other ingredients.
4. Quantity: Start with a small amount of axone, as its flavor is quite potent. You can always add more to taste.

Pro Tip:

If you're new to axone, try incorporating it into a simple tomato chutney first. This will allow you to experience its flavor in a less overwhelming way and adjust the quantity to your preference.