Context: Recently, Axone or fermented soya bean has become popular, which is eaten by many tribal communities in different parts of Northeast India especially in Nagaland.
Background 

• Axone is cooked, eaten and loved in Nagaland, and many tribal communities in different parts of Northeast India and beyond. It has a major role in preserving tribal identity and culture.

About it

• Axone — also spelt akhuni — is a fermented soya bean of Nagaland, known for its distinctive flavour and smell.
• As much an ingredient as it is a condiment, Axone used to make pickles and chutneys, or curries of pork, fish, chicken, beef etc.
• While it is called ‘axone’ in parts of Nagaland, fermented soya bean is cooked with, eaten and known by different names in different parts of Northeast India, including Meghalaya and Mizoram, Sikkim, Manipur as well in other South, Southeast and East Asian countries.
• Axone is prepared and eaten across Nagaland but is particularly popular among the Sumi (also Sema) tribe. They use it in every meal.
• It belongs to the broader phenomena of fermentation necessary for food preservation in certain ecological contexts.
• Fermentation gives it a distinct smell and taste.
• It is the one food that connects the Eastern Himalayas as a culturally cross-cutting cuisine.

About Sumi Tribe

• The 'Sumi Naga' is one of the major ethnic groups in Nagaland.
• Sumi Nagas mostly inhabit the central and southern regions of Nagaland.
• There are also seven Sumi villages in Tinsukia District of Assam.
• Tuluni and Ahuna are the major festivals.