Achuni

Achuni is a fermented soybean product originating from the state of Nagaland in Northeast India. It is traditionally made by fermenting soybeans in tightly packed containers, often wrapped in leaves, for an extended period. The fermentation process gives Achuni a distinctive strong, pungent aroma and flavor.

Achuni is a staple ingredient in Naga cuisine and is used to flavor a variety of dishes, including curries, stews, and chutneys. Its flavor is often described as umami-rich and earthy. The preparation methods and specific ingredients can vary slightly depending on the specific tribe or region within Nagaland.

The fermentation process involved in making Achuni not only contributes to its unique flavor profile but also increases the bioavailability of certain nutrients. As a fermented food, Achuni is believed to offer health benefits related to gut health, although scientific research specifically on Achuni's health impacts is limited.

Achuni is usually prepared in homes and villages and is also sold in local markets throughout Nagaland. Its production and consumption are deeply rooted in the cultural traditions of the Naga people.