Stinky Tofu and me

Stinky Tofu is a Chinese delicacy popular in Taiwan, HOng Kong and parts of Mainland China. I did some research online and found that the stinky tofu atAy Chung Flour Rice Noodle is supposed to be the stinkiest and most authentic in Los Angeles' San Gabriel Valley.

Ay Chung is a Taiwanese restaurant which serves street style food and home made noodles that are highly yummy. The stinky tofu is served in little fried cubes and you would never know how severely stinky it is just by looking at it. When I first sniffed it I really did gag. It smells like it came from the insides of a farm animal and then sat in the hot sun for many hours.

I only ate 2 bites and then I got the rest to go. I had to wrap it in 3 plastic bags to hide the scent. I gave it to a Chinese friend and she got very excited when she saw it. She ate every, rotten little piece. It is hard to believe that Natto and STinky Tofu are made from the same friendly little bean.

Everyday, Natto day, Natto day everyday.

Have you met Natto? He is a very friendly soy bean. He is left out to rot until he becomes sticky and fermented.

Lately I have been eating this Natto Gohan bowl for breakfast everyday, and sometimes for dinner. I stir up the natto with raw green onion, and then put a fried egg on top and mix it up, and then put some shredded nori on top.

It's so yummy. It's a great way to enjoy rotten food.

Some of my favorite foods are moldy and rotten, like cheese.
In Japanese a Brie or Camembert cheese is called "Shiro Kabi" which means white mold....but in English they don't talk about the mold much when people discuss cheese.
I think Americans don't like to eat rotten things.

You can see a video of me eating Natto here.

Another favorite thing of mine is Ika no shiokara.
It's fermented squid and squid's guts. It is very salty and good to eat with beer and sake.

I can't understand why it's not popular in America. When I first went to an American bar, I ordered a beer and asked for rotten squid guts.

The bartender told me I had to bring my own.