05/06/2025
Fermentation in the Northeast – More Than Just Food
In the kitchens of Northeast India, fermentation is not just a culinary method — it’s a centuries-old tradition rooted in sustainability, health, and community bonding.
Axone (Nagaland) – A fermented soybean product, Axone (pronounced ‘akhuni’) is known for its strong aroma and rich flavor. Prepared mainly by Sumi Nagas, it’s used in pork dishes and chutneys. Beyond taste, it carries cultural value — a sign of heritage passed down through grandmothers and firewood kitchens.
Iromba (Manipur) – A staple of Meitei households, Iromba is a mashed blend of fermented fish (ngari), boiled vegetables, and local chilies. It’s fiery, fragrant, and fermented — embodying Manipuri comfort food with deep roots in everyday life.
Fermented Bamboo Shoots – Found across states like Assam, Manipur, and Mizoram, young bamboo shoots are preserved in earthen pots or dried for long-term use. Tangy and rich in probiotics, they feature in both vegetarian and meat dishes, offering gut health and bold flavor.
Rice Beer (Apong, Xaj, Judima) – Fermented rice drinks like Apong (Arunachal/Assam), Xaj (Assam), and Judima (Dimasa tribe) are integral to rituals, festivals, and hospitality. Brewed with local herbs and rice, these drinks aren’t just for celebration — they symbolize warmth, unity, and belonging.
These fermented foods are not just recipes; they’re living traditions. They reflect how the people of Northeast India live in harmony with nature, preserve excess without waste, and bring communities together — one pot, one pour, one shared meal at a time.
