Nambie! You could run a ship on my mouth now!!!! I miss all the Northeast cuisines.Considering how much I relished them back then and yet never cared for the recipe is strange in itself! Thank you for bringing all the richness and goodness of the exotic cuisines! ❤️❤️
Don't even think about it. The smell post fermentation is so strong that ur roommate will die and so will those 300 other people living in that society. Raw axone needs to be sun dried which u wud not be able to. U rather buy it from Amazon or so the dried axone.
I tried fermenting black soybeans. It came through well. I am in Singapore and its humid and wet now a days. I am not able to dry it so i made a paste of it with chilli, salt , sugar, garlic. I fried it in oil. How long this fried paste will keep ? How to store it? I am planning to use them for Chinese and korean dishes. Please try to answer my questions. Thank you so much!🙏
If you already have axone you can add that, it speeds up the process, otherwise just let it ferment by itself, the microorganisms will naturally formed unless it has been contaminated by something else. Traditionally the cooked beans are wrapped in a pubinerve leaf, which natural inoculate the beans.
A fermented soyabean paste is used in the making of miso soup. Could I used this method to do the same. I am interested in trying new things so anyone with any idea please share😊
Miso and axone though have the same base ingredient - the soybean. They are fermented in different ways. Axone is fermented by bacillus subtilis bacteria whereas the Miso is fermented using a fungus .. aspergillus oryzae. The taste are different. If you want to make Miso at home, clean and cook the beans and mash them. You can buy koji rice from Amazon and use that to ferment the beans.
@@trashssh6755 Traditionally the culture is introduced when the cooked beans are packed in phrynium pubinerve leaves for fermentation. There are many organisms involved in fermentation and when you don't introduce naturally occurring organisms take over. Some time it gets bad too.
Nambie! You could run a ship on my mouth now!!!!
I miss all the Northeast cuisines.Considering how much I relished them back then and yet never cared for the recipe is strange in itself!
Thank you for bringing all the richness and goodness of the exotic cuisines!
❤️❤️
Wow ! You are a genius Nambie ! 🥰❤️💕💕👍👍👍🙏🙏
I like the moist one. My favourite.
You should start a northeast cuisine restaurant.
Oh thank you so much, I stay in mumbai n miss Axone so much. After watching your video, I can finally make axone at home now
Don't even think about it. The smell post fermentation is so strong that ur roommate will die and so will those 300 other people living in that society. Raw axone needs to be sun dried which u wud not be able to. U rather buy it from Amazon or so the dried axone.
@@adityathapa7399 Maybe I'll not sundry fr storage 😉
@@adityathapa7399 Ha ha ... hey but the taste will bring them back to life.
WAs eagerly waiting for this
Impressive
Thank a lot for making this video.
Thank you for watching.
Been Indian I love this method of soy bean cooking
I really like ur recipe videos....🍒🥫🤗👨🍳
Thank you for this video,i was looking for this as this food is rich in vitamin K2
Your simply cooking method is sooo awesome👌👌👌
Thanks a lot 😊
I tried fermenting black soybeans. It came through well. I am in Singapore and its humid and wet now a days. I am not able to dry it so i made a paste of it with chilli, salt , sugar, garlic. I fried it in oil. How long this fried paste will keep ? How to store it? I am planning to use them for Chinese and korean dishes. Please try to answer my questions. Thank you so much!🙏
Oh wow. Must be tasting delicious. If you have used a good amount if oil, it will last for couple of months in refrigerator. Mine gets over in days.
@@EatYourKappa ohh..thank you. How do i know it has gone bad?
Thanku so much
Awesome!!!
What dud you use for fermentation nothing used like curd you just put on cotton what to use as fermenting agent curd microorganisms??
If you already have axone you can add that, it speeds up the process, otherwise just let it ferment by itself, the microorganisms will naturally formed unless it has been contaminated by something else. Traditionally the cooked beans are wrapped in a pubinerve leaf, which natural inoculate the beans.
Thankyou so much for this Nambi ba 😊
My pleasure 😊
Is Axone and Kinema same? The process looks all same
Sis do you add salt
im proud of you Nambi
yaay :) I am proud of you my friend :D
Where did you buy the instapot ?
Eagerly waiting for your next upload about an easier method. This one's not that hard either. Thanks for your upload.
You are welcome my friend. I will upload soon.
How to store it?
Fresh one you need to finish them as soon as possible, if you want to store them for a long time. Sun dry them.
Smells like hell but taste like heaven.
A fermented soyabean paste is used in the making of miso soup. Could I used this method to do the same. I am interested in trying new things so anyone with any idea please share😊
Miso is a fermented product but very different from Axone. Axone will be closer to Natto.
Miso and axone though have the same base ingredient - the soybean. They are fermented in different ways. Axone is fermented by bacillus subtilis bacteria whereas the Miso is fermented using a fungus .. aspergillus oryzae. The taste are different. If you want to make Miso at home, clean and cook the beans and mash them. You can buy koji rice from Amazon and use that to ferment the beans.
Daosa niktaiengjok
Axone in khasi tribe we called it tungrymbai and yeah tungrymbai is really delicious
Axone is in Sumi Naga dialect which pronounce as 'Ahkuni'
@@yangtsukunagacuisine1045 thanks for telling me
A khasi like me who doesn't have the default pfp and has a meme name?
BE MY FRIEND
Anu na.a bano dongenga aro banoniko wa.ani basketko man.a aganatboda nangni tariako nie namnikbejok
👍👍😊
Thank you Momi
What the heck!! I was just watching axone in Netflix about 5mins a ago.....
He he :D The movie was awesome right?
The Japanese call it Natto. And is widely eaten
Ah yes. Thanks.
@@EatYourKappa i have a dout natto is made usin different culture, there is no culture in your soy why,
coz am curious to make .
@@trashssh6755 Traditionally the culture is introduced when the cooked beans are packed in phrynium pubinerve leaves for fermentation. There are many organisms involved in fermentation and when you don't introduce naturally occurring organisms take over. Some time it gets bad too.
The Best is Sumi Axone
❤😂
👍👍👍