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| Type | Fermented soybeans |
|---|---|
| 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 | Soybean |
| Similar dishes | Thua nao, kinema, ngari, tungrymbai, other fermented products |
| Culture of the Nagas |
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Akhuni (also axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.