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.
Okay………
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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3 comments:
For the sake of the southerners, I hope that "southern titty" doesn't have the same mouthfeel and taste as blue cheese.
Many years ago, I lived on a remote island in the Pacific. Aside from heavy drinking, there was little to do to break up the tedium. A group of ex-pats began a little game called "mystery grocery". We would buy an unrecognizable product labelled in a foreign language and pass it around the table, daring each other to eat it. I still remember Dr. MarK throwing up in my sink after trying the fermented tofu.
Ah. Memories.
Tastes just like chicken.
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Fermented chicken.
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