Akhuni (also Axone) is a fermented soybean product commonly used in Naga cuisine of India and Myanmar.

It is prepared year-round from soybeans by people of all tribes, but most notably the Sümi Nagas of Nagaland.

Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills.

The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment.

[2] Piak of Arunachal Pradesh, Nepali kinema, tungrymbai of Meghalaya, hawaijaar of Manipur and bekang um of Mizoram.