1 reply to this topic

[Pan]

In all your years of dining out and reviewing, do any cuisines or dishes stand out as particular unusual to you? I await your answer with curiosity.

[Eric Asimov]

I have to say, I just don't get fermented tofu. I consider myself open to just about anything -- insects, coxcombs, monkey -- but clearly the cultural background necessary to find this particular odor attractive is lacking. It's worse -- far worse -- than durian, the notoriously stinky fruit, which to me smells merely like rotting garbage than dog poop. I forget who it was who said that every great wine has some aroma in the mix that is disgusting -- but I do enjoy a certain fetid quality in a wine. But fermented tofu, and natto, I just don't know.