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Also known as: akhuni, fermented soybean paste, naga fermented soybean, axone, miso, doenjang, tauco, jiang, Korean soybean paste, Korean miso, toenjang, Fermented soybean, Naga Axone
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Axone (or akhuni) is a popular Naga ingredient made from fermented soybeans, known for its distinct pungent aroma and deep umami flavor.
When stored in an airtight container in the refrigerator, it can last for 6 months or more. Its flavor intensifies over time.
The strong, pungent smell is a natural result of the alkaline fermentation process of the soybeans.
Yes, traditional axone paste is made entirely from soybeans and is 100% vegan and vegetarian.
Japanese Miso or Korean Doenjang are the closest substitutes, though they are milder and less pungent than axone.
It is typically used in small quantities to flavor stews, especially with smoked pork or beef, or mashed into spicy chutneys.
Pure axone paste is naturally gluten-free as it is made from soybeans, but always check labels for commercial additives.
Yes, it is high in protein and the fermentation process makes it rich in probiotics which are beneficial for digestion.
While it is fermented and technically safe, it is almost always cooked or incorporated into chutneys to mellow its intense flavor.
axone paste is a versatile ingredient found in cuisines around the world. With 173 calories per 100g and 16.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume product category with complete nutrition information.
View all legume product →Discover 4 recipes featuring axone paste with step-by-step instructions.
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