51–60 of 63 posts
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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.
If your Sauerkraut is not made through fermentation using lactic acid bacteria, you got a cheap knockoff. Source: I'm German.
Having lived in Alsace, I agree with your source.
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Both those countries also have sixty years of exposure to cheese through the US military presence, the change may be fairly recent and may be somewhat limited to areas foreigners are likely to go.
Cheeses (mostly processed cheese) are pretty common food (at least than funazushi) in Japan everywhere at least for 20 years. It seems that lactose in cheese isn't much high.
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.
And mostly because no-one will eat them by choice, in seasons when they're not starving.
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…
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Interesting. In my experience, living in Japan and Korea, cheese is everywhere -- sometimes in dishes you wouldn't even expect. I wonder if age is a factor in your observations.
Both those countries also have sixty years of exposure to cheese through the US military presence, the change may be fairly recent and may be somewhat limited to areas foreigners are likely to go.
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Both those countries also have sixty years of exposure to cheese through the US military presence, the change may be fairly recent and may be somewhat limited to areas foreigners are likely to go.
I've lived in Japan for over a decade and definitely not in the foreigner bubble. Cheese is just ubiquitous...
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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.
Quite possibly. It's not the same as various jarred herring in supermarkets (which is usually... okay.); my mother in law makes hers with oil, onions, cloves, and bay leaf and it's very much the same as what I had in Warsaw. There is another approach (which I haven't go the recipe for) that is sour and a little sweet and has sour cream and green onions (and sometimes raisins, in the northwest). Those are good and a little exciting because I have them less often, but I like the oil and onions and cloves kind better.
> If so, I wouldn’t say it’s an acquired taste. It’s a bit fishy but even as a child I liked it.
Yeah, I agree, which is why I'm a little amused at how much surprise and enjoyment "lubie śledzie" seems to prompt.
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I've lived in Japan for over a decade and definitely not in the foreigner bubble. Cheese is just ubiquitous...
Is it widely used in the countryside, like throughout Hokkaido?
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Is it widely used in the countryside, like throughout Hokkaido?
I haven't been to the place, but I'm gonna assume cheese is a big thing there as well, considering 60% of all dairy products in the country are produced there.