this post was submitted on 03 Jun 2025
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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?

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[–] scytale@lemm.ee 5 points 2 days ago (2 children)

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.

[–] last_philosopher@lemmy.world 2 points 2 days ago (1 children)

Yup I was going to treat it like eating cubes of tofu

[–] HatchetHaro@pawb.social 5 points 2 days ago

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.