Akhuni
| Type | Fermented soyabeans |
|---|---|
| Place of origin | India Myanmar |
| Region or state | Nagaland Kachin state Sagaing Region |
| Associated cuisine | Naga cuisine, Kachin cuisine, Thai cuisine |
| Created by | Naga people |
| Main ingredients | Soyabean |
| Similar dishes | Thua nao, Kinema, Ngari, Tungrymbai, other fermented products |
| Culture of the Nagas |
|---|
Akhuni (also Axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.