I want to have akhuni in my city Guwahati but I can't find it anywhere here in my city... I tasted it when I was been to Nagaland..i'am fan of it from that time.
Just like Its Anishi and not Anashi,Its Axone not Akhuni,Axo in itself means Smell so when its mispelled it doesn't mean anything to that particular thing..
Hi You can use banana or any bigger leaves or even directly put it in a pot or can wrap it in a Muslin cloth and keep it in. Pot to ferment, so many choices😅. The final product can be used for chutney or any boiled curry
sister ,we call it hwaijar in manipur ,u prepared so well.i always love to have fermanted soy. Thank you for promoting the process.I am from Thoubal ( Manipur).
Hi, can put it in an oven in a in very low temperature occasionally, otherwise after wrapping up everything for fermentation, double wrap it in a thick cloth and keep it in a warmer place. This works, I have tried it myself too👍
Usually every Naga home has a hearth so we dry the final product over the fire, double wrap it with paper along with the leave and keep it in a basket near the fire. Or instead of keeping it near the fire, put it in an air tight container like Tupperware and keep it in the fridge. It will stay for a long time
It is called.. AXONE (not akhone) axone have it's deivative meaning and a story akhoni is not the word
Great ideas
Yes ,we call Akhuni ,in nagamese.
Its only axone we sumi use to call in our dialect ur mispronounce our sumi dialect akhune is meaningless
There is no such Akhuni, its axone.
Your pot looks cute👍
Awesome speaking skill...
Nice voice...
Thank you
Your location?
@@kpdaniel1104 Kohima
Not akhune it's axone. In sümi naga axo means smell
Thanks for sharing . Iam going to try it as well
🙏 yes , do try
We call it “agiya “ in Arunachal Pradesh ☺️
I want to have akhuni in my city Guwahati but I can't find it anywhere here in my city... I tasted it when I was been to Nagaland..i'am fan of it from that time.
It's axone not akhuni
Just like Its Anishi and not Anashi,Its Axone not Akhuni,Axo in itself means Smell so when its mispelled it doesn't mean anything to that particular thing..
Where can i buy this
it looks so good. It is my favourite.
Thank you 🙏
Wow. Loved the video
Thank you!
I love your blog
Thank you 🙏
Hi thank you for the recipe. :) we don't have moi moi leaves here in Turkey. What can i use instead? And how can we use the final product? thanks
Hi
You can use banana or any bigger leaves or even directly put it in a pot or can wrap it in a Muslin cloth and keep it in. Pot to ferment, so many choices😅.
The final product can be used for chutney or any boiled curry
Thank you very much. I have a banana tree in the garden , i think i will try it. ☺@@mynagafamily943
Bekanthu
U r doing great but please don't use plastic during fermentation 😢
thank you👍
What is the alternative to using leaves because I don't have access to leaves. ❤
Bamboo baskets are best but pots preferably aluminium cooking pots can also do the magic👍
Use cotton clothes
Very informative 👍🏼👍🏼
Garo called it do.dim😊
Thank you. Good to know🙏
Is it called natto in Japan?
Yes, very similar.
sister ,we call it hwaijar in manipur ,u prepared so well.i always love to have fermanted soy. Thank you for promoting the process.I am from Thoubal ( Manipur).
I love Akhuni yummyyy😊
It's axone not akhuni
How to ferment it without a fire place and in a cold weather?
Hi, can put it in an oven in a in very low temperature occasionally, otherwise after wrapping up everything for fermentation, double wrap it in a thick cloth and keep it in a warmer place. This works, I have tried it myself too👍
@@mynagafamily943 thank you! Im going to try this process and let you know.🙂
Hello there! I tried your fermentation process with double blanket. It works 😁 I'm so happy finally I made it.
How and where do I store it? Should I keep it in a bottle in the fridge?
Usually every Naga home has a hearth so we dry the final product over the fire, double wrap it with paper along with the leave and keep it in a basket near the fire.
Or instead of keeping it near the fire, put it in an air tight container like Tupperware and keep it in the fridge. It will stay for a long time
@@mynagafamily943 thanks 😊
❤️❤️
❤️
You mention only manipur,meghalaya and Nagaland. The mizo's we call it BEKANG
Thank you, now Iam curious to know how the Mizos prepare it 👍👍
@@mynagafamily943 kind like the same. 😁 maybe ill make a video
In Arunachal Pradesh, it's called hagya or Peha!
Plz send me 🤗😇
Any ingredients is needed?
No
@3:34 for god's sake don't use plastic film, let it be traditional
Noted👍