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Funazushi: The fermented predecessor of modern sushi

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Re: Funazushi: The fermented predecessor of modern sushi

#21

Post by Fnoord »

dllthomas wrote: post #12
euske wrote: post #7

I 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.

When we Dutch buy Hollanse Nieuwe (herring of this year) we get asked if we want 'ui en zuur erbij?' ('onion and sour with it?'). The sour are pickles. I wouldn't want my herring without either.

Maybe lutefisk counts, but I don't think so. Fermentation has to be done correct, else it is dangerous. That's where the gross feeling stems from; it has/had a purpose.

Re: Funazushi: The fermented predecessor of modern sushi

#22

Post by caymanjim »

dcolkitt wrote: post #14
euske wrote: post #7

I 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.

East Asians are the most lactose-intolerant humans. I assume that's a factor.

Re: Funazushi: The fermented predecessor of modern sushi

#23

Post by pinko »

kurthr wrote: post #5
JetAlone wrote: post #2

Very 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 believe Icelandic fermented fish was one of the few foods Anthony Bourdain found revolting. Based on my own experience with Icelandic and Japanese approaches to flavor, I would bet Funazushi tastes better, though.

Re: Funazushi: The fermented predecessor of modern sushi

#24

Post by bitcurious »

gruez wrote: post #16
dcolkitt wrote: post #14

Earlier quoted context omitted.

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?

East Asians have a higher rate of lactose intolerance.

Re: Funazushi: The fermented predecessor of modern sushi

#25

Post by kadoban »

gruez wrote: post #16
dcolkitt wrote: post #14

Earlier quoted context omitted.

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?

It's biological waste grown on cow extract. Pretty sure it's not that different from other gross-to-those-not-familiar-with-it foods, it's just that we're familiar with it.

An Asian friend once told me that when she came to America as a child and someone gave her cheese, she thought they were trying to poison her. I get the sense that that's not too far off from the common sentiment for those uninitiated.

Re: Funazushi: The fermented predecessor of modern sushi

#26

Post by wahern »

gruez wrote: post #16
dcolkitt wrote: post #14

Earlier quoted context omitted.

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?

Like anything it probably varies, especially by local culture. Source, method of production, smell, etc, as well as the particular product--there's significant variety to cheeses, not to mention dairy products generally. But one very general aspect described to me is the lingering milky mouth feel and aftertaste. That person didn't much like butter, either. I've enjoyed several East Asian analogs to cheese, like stinky tofu and natto; none are similar in that regard as they go down rather clean.

And don't discount the mental factor. I've eaten balut (the Vietnamese variety that is older and more developed), dog, live shrimp, fish gut soup, etc. Other than balut, which has a livery flavor (not to my personal taste, though it's more pronounced with duck than with chicken), the flavor and texture were never particularly foreign or distasteful, per se; the aversion was mostly mental and simply an artifact of cultural familiarity. The dog stew I ate was delicious, but near the bottom of the bowl, my appetite sated, disgust reared its head and I had trouble keeping it down. Later that day I learned my partner had the exact same experience. Fermenting and consuming the lactation secretions of herd animals is, on its face, kind of gross if it's not what you grew up with.

Re: Funazushi: The fermented predecessor of modern sushi

#27

Post by tootie »

dcolkitt wrote: post #14
euske wrote: post #7

I 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.

Pizza is pretty popular in East Asia though.

Re: Funazushi: The fermented predecessor of modern sushi

#28

Post by mango7283 »

tootie wrote: post #27
dcolkitt wrote: post #14

Earlier quoted context omitted.

From conversations I've had with East Asians, I think many think of cheese in general as a pretty gross food.

Pizza is pretty popular in East Asia though.

And there's such a thing as hong Kong style cheese baked rice.

I mean it's 2021. When I was growing up Kraft singles were common. Today I can go to a supermarket and pick up a block of Gouda.

Also, I think there's degrees of lactose intolerance? I don't really take full cream milk as is anymore because of that but cream and cheese and lattes are fine...

Re: Funazushi: The fermented predecessor of modern sushi

#30

Post by tastyfreeze »

euske wrote: post #7

I 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.

I have always thought of these foods as "kept my ancestors from starving" foods. Things that were discovered by accident when people were starving and became a way have stored food to keep from starving in the future.
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