I ate some fermented bean curd that I saw at the korean market yesterday, and the flavor was let’s just say quite strong and horrible. Having never had fermented bean curd before I just assumed this is how it was supposed to taste, and it was just one of those things asians eat that tastes terribly at first but they’ve somehow developed a taste for it. I did wonder why they bothered to make it “spicy” when the taste was so strong that spiciness was totally superfluous. So I forced down the one piece I ate and threw out the rest.
Later that night, I the sort of stomach experience that I’m sure many of you are familiar with. I’ll spare the details, other than to say it involved waking up and wondering if I would pass out before reaching the bathroom, and a puddle of cold sweat on the bathroom floor.
So now I’m wondering if it was that the fermented bean curd was way too fermented, or if there’s something else in my fridge I should be throwing out?
Fermented soybean anything is going to be extremely… Flavorful.
Natto tastes like distilled blue cheese to me. I love it but it’s an occasional thing.
Bear in mind that if you’re not used to it, the curd will have a LOT of probiotics that while not harmful can really throw your gut for a loop.
If you’re not sure I’d toss it, best to trust instinct but more than likely it’s just… An experience haha
As someone who can’t eat cow based blue cheese but have always wondered what that tasted like, is this something I should seek out? I’ve not heard of natto before now
I mean if you’re adventurous. It’s a very potent umame, earthy, kind of salty flavor. The texture is very different from cheeses being slimy fermented whole beans. I couldn’t begin to tell you where to find it stateside.
Idk but it’s regarded as “asian cheese” lol. I put the jar in the fridge and it’s such strong brined chili stuff that I’ve never had it spoil on me. Just be careful with using a clean spoon every time. I eat a bit on the side with rice, as a condiment moreso. You just eat a smidge at a time because it’s really salty and strong, you’re not supposed to eat huge gobs of it (think anchovies or horseradish). Koreans will put it in sauce and soups too. But I’m Chinese-Vietnamese and eat it straight.
It’s definitely a taste that you need to acquire if you didn’t grow up with it. Did you just eat it as is though? It’s usually best as an ingredient for soups and sauces.
Yup I was going to treat it like eating cubes of tofu
Sounds like an interesting experience, for sure, but I wouldn’t call it the expected result from trying a little bit of stinky tofu, sorry that happened to you. I use it as a condiment with my rice dishes all the time and enjoy it quite a bit.
