• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0

Most unusual cuisine or dish

2 posts in this topic

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.

Share this post

Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.