• 504 days ago
  • EAT - DRINK
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Hongeo described rotten odor concentration anonymously toilet, is one of the most foul-smelling food world but Koreans are very favorite.

The fermented dish generally not liked by flavors uncomfortable levels, but for hongeo - specialty in Jeolla Province is totally different. This dish is present in the list of foul-smelling food in the world, and has been described as smelling like rotten toilet concentration anonymously, challenging believers both culinary world's most courageous.

Hongeo materials are rays - cartilaginous fishes without a bladder and kidneys, so their urine is not excreted by the excretory system as the other animals that are more directly through the skin in the form of uric acid . When fermented, uric acid production continues to be, converted into ammonia makes fresh flesh out longer and smell characteristic concentration anonymously, so the world is often eaten fresh rays. However, for the smell Korea declared this concentration has an indescribable appeal, so they have a completely different way to enjoy anywhere, that's for fermentation.
dac-san-dam-mui-toilet-o-han-quoc
Stingray when fermentation continues to produce ammonia fresh longer and help flesh out the concentration characteristic odor. Photo: Odditycentral
How to make this dish is also very simple. Stingray clean after preliminary treatment is stacked in refrigerators at 2.5 degrees Celsius in the first 15 days and 1 degree Celsius in the next 15 days. During this time, fish stink gradually and will eventually bring "special taste perfect" Long Day's urine. This time it took the fish meat, and sliced ​​and eaten directly without through any other processing. Therefore, not everyone dares to try specialties because not only difficult to eat, but it also renders the taste of the mouth, clothes, hair and skin of the diners.
But for those who have crushed hongeo, this is "the satisfaction of taste and smell," by passionate fragrance blends in both soft flesh that remains very tough, greasy and crispy strips closely cartilage bring to liking not easily obtained.
dac-san-dam-mui-toilet-o-han-quoc-1
Special dishes in Korean only. Photo: Seoulselection
According to legend, the origins of ancient hongeo started, around the 14th century Goryeo era. Now techniques unborn chilled foods should be able to be stored for long periods without being damaged is very popular. Korean fishermen discovered a natural preservative efficiency of fermentation rays much better than many other types of fish. This is the only type of fish can be transported long distances or stored for a long time without decay, even when not being salted. Meanwhile, the traditional way of doing this is hongeo lined dish fish on dry grass between two layers of clay and place in the pot and let ferment for a few days itself.

The fermented dish generally not liked by flavors uncomfortable levels, but for hongeo - specialty in Jeolla Province is totally different. This dish is present in the list of foul-smelling food in the world, and has been described as smelling like rotten toilet concentration anonymously, challenging believers both culinary world's most courageous.

Hongeo materials are rays - cartilaginous fishes without a bladder and kidneys, so their urine is not excreted by the excretory system as the other animals that are more directly through the skin in the form of uric acid . When fermented, uric acid production continues to be, converted into ammonia makes fresh flesh out longer and smell characteristic concentration anonymously, so the world is often eaten fresh rays. However, for the smell Korea declared this concentration has an indescribable appeal, so they have a completely different way to enjoy anywhere, that's for fermentation.

Stingray when fermentation continues to produce ammonia fresh longer and help flesh out the concentration characteristic odor. Photo: Odditycentral

How to make this dish is also very simple. Stingray clean after preliminary treatment is stacked in refrigerators at 2.5 degrees Celsius in the first 15 days and 1 degree Celsius in the next 15 days. During this time, fish stink gradually and will eventually bring "special taste perfect" Long Day's urine. This time it took the fish meat, and sliced ​​and eaten directly without through any other processing. Therefore, not everyone dares to try specialties because not only difficult to eat, but it also renders the taste of the mouth, clothes, hair and skin of the diners.

But for those who have crushed hongeo, this is "the satisfaction of taste and smell," by passionate fragrance blends in both soft flesh that remains very tough, greasy and crispy strips closely cartilage bring to liking not easily obtained.

See more " Predatory sharks in Korean seafood market"

Special dishes in Korean only. Photo: Seoulselection

According to legend, the origins of ancient hongeo started, around the 14th century Goryeo era. Now techniques unborn chilled foods should be able to be stored for long periods without being damaged is very popular. Korean fishermen discovered a natural preservative efficiency of fermentation rays much better than many other types of fish. This is the only type of fish can be transported long distances or stored for a long time without decay, even when not being salted. Meanwhile, the traditional way of doing this is hongeo lined dish fish on dry grass between two layers of clay and place in the pot and let ferment for a few days itself.

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