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! ❤️❤️
@shirleywatre50922 жыл бұрын
Wow ! You are a genius Nambie ! 🥰❤️💕💕👍👍👍🙏🙏
@sarah.hodophile505.8 ай бұрын
I like the moist one. My favourite.
@deonomsubba87653 жыл бұрын
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
@adityathapa73993 жыл бұрын
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.
@deonomsubba87653 жыл бұрын
@@adityathapa7399 Maybe I'll not sundry fr storage 😉
@EatYourKappa3 жыл бұрын
@@adityathapa7399 Ha ha ... hey but the taste will bring them back to life.
@ashd4283 жыл бұрын
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!🙏
@EatYourKappa3 жыл бұрын
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.
@ashd4283 жыл бұрын
@@EatYourKappa ohh..thank you. How do i know it has gone bad?
@mishmitakin61774 жыл бұрын
I really like ur recipe videos....🍒🥫🤗👨🍳
@tuhindebbarma98404 жыл бұрын
Your simply cooking method is sooo awesome👌👌👌
@EatYourKappa4 жыл бұрын
Thanks a lot 😊
@realg87224 жыл бұрын
You should start a northeast cuisine restaurant.
@shikhayadav24712 жыл бұрын
Thank you for this video,i was looking for this as this food is rich in vitamin K2
@Akvlogs28C29J2 жыл бұрын
Thanku so much
@a.d.94294 жыл бұрын
WAs eagerly waiting for this
@puspapaudel5753 Жыл бұрын
Is Axone and Kinema same? The process looks all same
@samareshdebbarma21274 жыл бұрын
Sis do you add salt
@flnce57724 жыл бұрын
Impressive
@silverdream634 жыл бұрын
Where did you buy the instapot ?
@1RajatS3 жыл бұрын
What dud you use for fermentation nothing used like curd you just put on cotton what to use as fermenting agent curd microorganisms??
@EatYourKappa3 жыл бұрын
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.
@manjuswargiary76213 жыл бұрын
Thank a lot for making this video.
@EatYourKappa3 жыл бұрын
Thank you for watching.
@523olinda2 жыл бұрын
Been Indian I love this method of soy bean cooking
@luthmarak28274 жыл бұрын
Smells like hell but taste like heaven.
@venkatakrishnansubramanian12604 жыл бұрын
Awesome!!!
@shalomypala3293 ай бұрын
How to store it?
@EatYourKappa3 ай бұрын
Fresh one you need to finish them as soon as possible, if you want to store them for a long time. Sun dry them.
@manjitrupbikram4 жыл бұрын
Eagerly waiting for your next upload about an easier method. This one's not that hard either. Thanks for your upload.
@EatYourKappa4 жыл бұрын
You are welcome my friend. I will upload soon.
@kharkhuadexor4 жыл бұрын
Thankyou so much for this Nambi ba 😊
@EatYourKappa4 жыл бұрын
My pleasure 😊
@Johnmomoworld4 жыл бұрын
im proud of you Nambi
@EatYourKappa4 жыл бұрын
yaay :) I am proud of you my friend :D
@thehandler_6664 жыл бұрын
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😊
@rang....-._.-....0.4 жыл бұрын
Miso is a fermented product but very different from Axone. Axone will be closer to Natto.
@EatYourKappa4 жыл бұрын
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.
@xijinping404 жыл бұрын
Axone in khasi tribe we called it tungrymbai and yeah tungrymbai is really delicious
@yangtsukunagacuisine10454 жыл бұрын
Axone is in Sumi Naga dialect which pronounce as 'Ahkuni'
@xijinping404 жыл бұрын
@@yangtsukunagacuisine1045 thanks for telling me
@ErenYeager-wx1ir3 жыл бұрын
A khasi like me who doesn't have the default pfp and has a meme name? BE MY FRIEND
@momitayang16514 жыл бұрын
👍👍😊
@EatYourKappa4 жыл бұрын
Thank you Momi
@minasubba5852 Жыл бұрын
❤😂
@livinglife32574 жыл бұрын
The Best is Sumi Axone
@menymomin44434 жыл бұрын
Daosa niktaiengjok
@merillabmarak83063 жыл бұрын
Anu na.a bano dongenga aro banoniko wa.ani basketko man.a aganatboda nangni tariako nie namnikbejok
@kokoyansui33394 жыл бұрын
What the heck!! I was just watching axone in Netflix about 5mins a ago.....
@EatYourKappa4 жыл бұрын
He he :D The movie was awesome right?
@pearydokgre1464 жыл бұрын
👍👍👍
@yojiviriak6754 жыл бұрын
The Japanese call it Natto. And is widely eaten
@EatYourKappa4 жыл бұрын
Ah yes. Thanks.
@trashssh67553 жыл бұрын
@@EatYourKappa i have a dout natto is made usin different culture, there is no culture in your soy why, coz am curious to make .
@EatYourKappa3 жыл бұрын
@@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.