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Fermented soybean anything is going to be extremely... Flavorful.
Natto tastes like distilled blue cheese to me. I love it but it's an occasional thing.
Bear in mind that if you're not used to it, the curd will have a LOT of probiotics that while not harmful can really throw your gut for a loop.
If you're not sure I'd toss it, best to trust instinct but more than likely it's just... An experience haha
As someone who can’t eat cow based blue cheese but have always wondered what that tasted like, is this something I should seek out? I’ve not heard of natto before now
I like natto but I never would've considered blue cheese as an analogous taste. It's like beans but more earthy, and if textures are an issue for you it might be a little hard to take. Keep in mind that you don't have to stir it up and get it really frothy like some people do though.
A lot of people eat it over rice but I like it just on a spoon. I usually add a bit of spicy mustard and a small bit of tare sauce (the natto packs are often sold with tiny packets of mustard and tare included).
I mean if you're adventurous. It's a very potent umame, earthy, kind of salty flavor. The texture is very different from cheeses being slimy fermented whole beans. I couldn't begin to tell you where to find it stateside.
Natto tastes like distilled blue cheese to me. I love it but it's an occasional thing.
And just like that I am on board with trying Natto.
Seeing the stuff turned me off, but god damn do I love blue cheese and its variants.
Natto is one of the worst flavors and textures I've ever had in my life.
Roasted natto is not bad.
Idk but it’s regarded as “asian cheese” lol. I put the jar in the fridge and it’s such strong brined chili stuff that I’ve never had it spoil on me. Just be careful with using a clean spoon every time. I eat a bit on the side with rice, as a condiment moreso. You just eat a smidge at a time because it’s really salty and strong, you’re not supposed to eat huge gobs of it (think anchovies or horseradish). Koreans will put it in sauce and soups too. But I’m Chinese-Vietnamese and eat it straight.
if you're talking about the fermented bean curd that I'm familiar with, the flavor is insanely strong.
and despicable, haha.
describing the spiciness of fermented bean curd as superfluous sounds accurate to me.
It's definitely a taste that you need to acquire if you didn't grow up with it. Did you just eat it as is though? It's usually best as an ingredient for soups and sauces.
Yup I was going to treat it like eating cubes of tofu
oh boy, yeah no don't do that. fermented anything should be used in small quantities to flavour a much larger quantity of stuff, like rice.
Sounds like an interesting experience, for sure, but I wouldn’t call it the expected result from trying a little bit of stinky tofu, sorry that happened to you. I use it as a condiment with my rice dishes all the time and enjoy it quite a bit.