I like a lot of Japanese stuff that is an acquired taste: mugicha, ume boshi (pickled plum), natto (fermented soy beans). When I eat batayaki or sukiyaki or shabu shabu, I like to dip my meat in raw egg.
I saw a show not that long ago, where Japanese people catch small fish. They salt them, then bury them in rice, raw. And then the next year they dig them out and eat them after they have fermented. That looked interesting.
|