Here is an instructional video on how to eat natto: Natto is so slimy that after putting it in your mouth, you have to make several circles with your chopsticks to break the gooey strands hanging between your lips and the chopsticks. A little soy-based sauce and Chinese mustard is added before the beans are mixed up in a circular motion with chopsticks, which creates lots of bubbles and gooey strings of, well, slimy fermented beans. It is often eaten for breakfast with or on top of rice, in sushi or added to a bowl of noodles. Natto is a Japanese dish of slimy, fermented soybeans. One reason for the unusually strong smell of this raw milk cheese is that it is dipped in beer during production, which then reacts with the enzymes in the cheese as it continues to ferment. The taste and smell of stinky tofu varies greatly - after eating some from a street market in Taiwan, Andrew Zimmern can't even swallow this kind here: Vieux-Boulogne CheeseĪ delicacy from Northern France, Vieux-Boulogne, aka Sablé du Boulonnais, was found to be the smelliest cheese in the world by experts and machines at a university in London. While this practice is not widespread, it gives idea of how strong this stuff can smell! ![]() The brine can be so rotten that it will be infested with maggots – even people who like it often admit it's smell resembles rotten trash or feces.īased on a report on, some stinky tofu makers have been caught adding things like human excrement, rotten meat juice and chemical dies to the brine in order to give it the right taste in a shorter period of time. Fresh tofu is added to a brine made from fermented milk, meat, vegetables and sometimes seafood. While I love it, a good example illustrating how it's strong smell can affect people is when my dormmate in college, an exchange student from Bangladesh, ran out of the kitchen when one of the Korean students made kimchi stew.Ī popular dish at night markets in China, Taiwan and Southeast Asia, stinky tofu's name speaks for itself. A staple food in Korea, it is made from fermented vegetables and is often eaten at every meal – yes, even for breakfast. Kimchi, also spelled kimchee, is the most well-known Korean dish and has become a household name around the world. When it is dug up, the insides are decayed to the point of near-liquification and are reportedly sucked out after creating an opening by breaking off the head or some other means. This Greenland delicacy is made by wrapping whole small sea birds (auk), feathers and all, in sealskin and burying it for several months to ferment. I've never had this one yet and can't wait to try it :) Kiviak Here is a video of a guy trying surströmming: This stinky food even has its own museum. Many people eat it outdoors because of the strong odors released when the can is opened, often compared to rotten eggs, vinegar, and rancid butter. The fermentation is so strong that the can actually bulges from pressure, and it has been banned by some airlines who say that it is an explosive safety hazard. Indigenous to northern Sweden, surströmming is herring that is fermented in barrels for a couple of months, then put into tin cans for up to another year. Here is a list of some of the stinkiest foods from around the world. Like other foods created through fermentation, such as blue cheese, fermented fish or certain mushrooms, the strong smell and taste are appealing to some, while off putting for others.When it comes to smelly food, there is no middle ground - you either love it or you hate it. ![]() ![]() Longer fermentation leads to greater levels of the organic compounds which give it its distinctive smell and taste. ![]() The taste of stinky tofu varies according to the length of time it has been fermented. Furthermore, some of the compounds found in stinky tofu are of particular benefit to the human body, such as isoflavones, including large quantities of the isoflavonoid equol, which is rarely found in foods. The most common compounds found in stinky tofu are indole, dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide which combine to form the distinctive aroma of the product.ĭon't be put off by the chemical sounding names, these are all harmless organic molecules which are produced by a natural process. The distinctive smell of stinky tofu comes from the various organic compounds which are present in the tofu due to the fermentation process.
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