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Do you know about fermented bean curd? Some people call it what they call it"Chinese cheese"The taste is soft and glutinous, especially suitable for mixing in porridge.
And it and everyday natto are both fermented soybean products, which come from different cultural backgrounds and have different tastes and characteristics. So, what exactly is the difference between the two?
Chinese fermented bean curd is a traditional Chinese fermented soybean product, the raw material for making fermented bean curd is very simple, that is, ordinary tofu, soaked in salt water first, and then let it ferment naturally.
There are two types of bean curd, one is white bean curd, which is fermented in salt water, which is white and tender, delicate and smooth in taste, and fragrant in taste. The other is red bean curd, which is fermented again on the basis of white bean curd, and this time red yeast rice is added to ferment, so the color becomes red and fluttery. Red bean curd has a richer and smoother taste, and the taste is more mellow and complex.
The two kinds of bean curd have their own characteristics, but no matter which one they are, they are both authentic Chinese flavors, and they taste delicious!
Let's talk about Japanese natto, they are specially fermented with natto bacteria, which has a unique viscous texture and special smell, and is delicious. It's just that the slimy and strange taste is a little unaccustomed to us Chinese. The stirred natto is even more evil, sticky and sticky like glue, which is really a little disgusting.
Sufu and natto differ in texture, taste, and use. Sufu is often used in seasonings, dips, or as part of a dish to add flavor and texture. Natto is often eaten as a breakfast food with rice, seaweed, etc., and can also be used to make sushi and other dishes.
Overall, fermented bean curd and natto are two different fermented soy products that represent the traditional food cultures of China and Japan, and they differ in texture, taste, and use.