This is because of the breakdown of proteins during the processing. Just like cheese.
Methinks they’re blowing it out of their ear, and may never have even tasted fermented tofu.
A comparison has even been made with blue cheese.
I challenge anyone to serve 南乳 at their next gallery opening along with the paté and chardonnay.
Let's see what the reaction is.
[南乳 (red fermented tofu): naam yu - literally translates as 'southern titty', but 乳 also means a fermented tofu product.]
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