Quote:
Originally Posted by jgaiser
I would have agreed with you if I hadn't spent time in Japan. Fresh fish, knowledge on how to handle it and history. I've yet to find anything in the United States that compares, but I keep trying.
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I love sushi and make it quite often. However, I won't eat Natto again--a fermented bean dish made in Japan. It has your worse-than-usual moldy athletic sock smell mixed with a bit of sulphur. The taste isn't great either.