The BBC have no clue about anything Japanese.
Funazushi: The fermented predecessor of modern sushi
11–20 of 63 posts
Re: Funazushi: The fermented predecessor of modern sushi
#12I think that almost every culture has this kind of food that is supposed to be super good to those who acquired taste but looks totally gross to outsiders. Japan has this half-rotten sushi and fermented soybeans, and then there's maggot cheese and notorious fermented herrings, etc.
In my experience the Poles seem to think of their pickled herring this way, but it's just genuinely tasty all of the three ways I've had it.
Re: Funazushi: The fermented predecessor of modern sushi
#13Very interesting, it's like a fish cheese! Looks good, I wanna try it some time.
You are welcome to have ALL of mine. I've had Swedish fermented herring, and not only did it smell awful, but I became disgusted with the Ammonia and H2S smell in my own mouth. The friend who had conned me into trying it then dumped it in the trash and his Swedish wife got upset because of the stench and made him take the entire bag of trash out at night when it was unpleasantly cold, wet, and windy. Turns out she's…
I've had pickled herring before, I find it very tasty. I also like Natto. I have a strong predilection towards food that tastes spicy, bitter, salty and/or umami. Sweet stuff is fine. I like Vodka, so cheers to that.
Re: Funazushi: The fermented predecessor of modern sushi
#14I think that almost every culture has this kind of food that is supposed to be super good to those who acquired taste but looks totally gross to outsiders. Japan has this half-rotten sushi and fermented soybeans, and then there's maggot cheese and notorious fermented herrings, etc.
From conversations I've had with East Asians, I think many think of cheese in general as a pretty gross food.
Re: Funazushi: The fermented predecessor of modern sushi
#15Very interesting, it's like a fish cheese! Looks good, I wanna try it some time.
You are welcome to have ALL of mine. I've had Swedish fermented herring, and not only did it smell awful, but I became disgusted with the Ammonia and H2S smell in my own mouth. The friend who had conned me into trying it then dumped it in the trash and his Swedish wife got upset because of the stench and made him take the entire bag of trash out at night when it was unpleasantly cold, wet, and windy. Turns out she's…
I guess Surströmmings are not labeled “Miscellaneous hazardous material” for nothing!
1: https://image.itmedia.co.jp/l/im/nl/articles/1810/02/l_f1810...
Re: Funazushi: The fermented predecessor of modern sushi
#16I think that almost every culture has this kind of food that is supposed to be super good to those who acquired taste but looks totally gross to outsiders. Japan has this half-rotten sushi and fermented soybeans, and then there's maggot cheese and notorious fermented herrings, etc.
From conversations I've had with East Asians, I think many think of cheese in general as a pretty gross food.
Why? Is it the sharp taste, how its made, or something else?
Re: Funazushi: The fermented predecessor of modern sushi
#17Re: Funazushi: The fermented predecessor of modern sushi
#18I think that almost every culture has this kind of food that is supposed to be super good to those who acquired taste but looks totally gross to outsiders. Japan has this half-rotten sushi and fermented soybeans, and then there's maggot cheese and notorious fermented herrings, etc.
In my experience the Poles seem to think of their pickled herring this way, but it's just genuinely tasty all of the three ways I've had it.
I don’t know about the Polish version but I assume it’s similar to the kind you get with onions and a sour cream based sauce in appetizing stores in NYC.
If so, I wouldn’t say it’s an acquired taste. It’s a bit fishy but even as a child I liked it.
Re: Funazushi: The fermented predecessor of modern sushi
#19I am not sure this is correct, people ate raw fish and meat before any of the processing happened. So I would guess that sashimi was known way earlier than fermented fish.
Sashimi isn't sushi. Sushi literally means "sour rice". In the version of it I know (probably from a Good Eats episode), fish was "fermented packed in rice" (probably a gloss of this process) leading to... sour rice and fish. The modern practice of getting sour rice by mixing in some rice vinegar is an evolution of a much faster approximation of that dish.
Interesting. So Sauerkraut and Sushi have similar roots. Sauerkraut was also fermented in the old days. Now, vinegar is used, which btw kills any useful fermentation bacteria.
Re: Funazushi: The fermented predecessor of modern sushi
#20Earlier quoted context omitted.
Sashimi isn't sushi. Sushi literally means "sour rice". In the version of it I know (probably from a Good Eats episode), fish was "fermented packed in rice" (probably a gloss of this process) leading to... sour rice and fish. The modern practice of getting sour rice by mixing in some rice vinegar is an evolution of a much faster approximation of that dish.
Interesting. So Sauerkraut and Sushi have similar roots. Sauerkraut was also fermented in the old days. Now, vinegar is used, which btw kills any useful fermentation bacteria.
Don't know where you live, but here in the Bay Area there are several brands of naturally fermented sauerkraut that you can find in any decent grocery. Just looking in the fridge I see some Wise Goat and some Farmhouse. Very tasty and all naturally fermented!