Often compared to funky washed cheeses or stinky socks, ²Ô²¹³Ù³Ù¨ gets a bad rep in the smell department, but is undeniably packed with probiotics and protein, thus a perfect breakfast food to get you started on your day.
Natt¨ aficionados (including me) would take exception to the maligning descriptions of ²Ô²¹³Ù³Ù¨¡¯s aroma or its sticky characteristic once whipped up to a wonderful slimy mass. We embrace its fermented nose and are addicted to its nutty, yet sharply complex flavors. The feat of guiding a tenuous clump of these lovely fermented beans from bowl to mouth can be daunting for the uninitiated, especially since the gossamer ²Ô²¹³Ù³Ù¨ ¡°threads¡± created seem to take on a life of their own. But that, too, becomes a joy.
Freshly fermented, organic, small-batch ²Ô²¹³Ù³Ù¨ has a completely different profile from your run-of-the-mill mass-produced kind. A couple of decades ago, it was still possible to procure organic green, brown and black ²Ô²¹³Ù³Ù¨ at a local, upscale supermarket. No longer.
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