Funazushi: The fermented predecessor of modern sushi • Hacker News Board

Re: Funazushi: The fermented predecessor of modern sushi

#61

Post by kurthr » Sat, Jul 03, 2021, 3:59 PM UTC

jrochkind1 wrote: post #10

kurthr wrote: post #5

Earlier quoted context omitted.

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…

Fish sauce is another kind of fermented fish. While it is definitely pungent and is disliked or an acquired taste for some, it isn't nearly as intense as what you describe and is loved by many. Southeast-asian-style fish sauce does not have an ammonia smell. Perhaps not all fermented fish is the same. I doubt the Japanese one discussed here is similar to that Swedish dish, or has an ammonia smell. > Fish sauce is a l…

As soy sauce which is fermented tofu (like stinky tofu), and fish sauce is to fermented fish, they are much more accusable than their source materials. Also, I'll note that a fish is often added to many traditional soy sauces in south Asia.

As author of the parent comment, I like both of those sauces and cook with them... but fermented whole fish (herring) is another kettle of fish entirely!

Re: Funazushi: The fermented predecessor of modern sushi

#62

Post by kurthr » Sat, Jul 03, 2021, 4:08 PM UTC

JetAlone wrote: post #13

kurthr wrote: post #5

Earlier quoted context omitted.

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.

As author of parent: I don't mind Natto. It's a strong almost musty taste to me and the texture is hard to get used to. As a breakfast condiment, I'd much prefer Marmite/Vegemite.

Another fermented fish thing I will not eat again, Fish Candy from Vietnam. Many of the same smells and tastes, but combined with a slightly caramelized sugar coating on a stick.

Re: Funazushi: The fermented predecessor of modern sushi

#63

Post by Tor3 » Tue, Jul 06, 2021, 9:28 AM UTC

jefurii wrote: post #55

koyote wrote: post #17

Earlier quoted context omitted.

I'd assume the mould is a deterrent.

Shoyu (soy sauce), sake, and miso are all made with mold (aspergillus oryzae) and are major components of Japanese cuisine, so no.

Shoyu and miso etc. are fermented, and the end result is all the consumer sees - the mould isn't there. My Japanese wife love all fermented Japanese food, but has an extreme aversion for mould of any kind, even in minuscule amounts. Her nose is hyper sensitive about the stuff. So no blue cheese here.. (she likes a lot of other types of cheese. She's not lactose intolerant, but in any case hard cheeses tend to be very low in lactose).