I ate some fermented bean curd that I saw at the korean market yesterday, and the flavor was let’s just say quite strong and horrible. Having never had fermented bean curd before I just assumed this is how it was supposed to taste, and it was just one of those things asians eat that tastes terribly at first but they’ve somehow developed a taste for it. I did wonder why they bothered to make it “spicy” when the taste was so strong that spiciness was totally superfluous. So I forced down the one piece I ate and threw out the rest.
Later that night, I the sort of stomach experience that I’m sure many of you are familiar with. I’ll spare the details, other than to say it involved waking up and wondering if I would pass out before reaching the bathroom, and a puddle of cold sweat on the bathroom floor.
So now I’m wondering if it was that the fermented bean curd was way too fermented, or if there’s something else in my fridge I should be throwing out?
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.