7 Foods that Smell Awful But Taste So Good (4 of 4)

Tempeh

Tempeh, a fermented soybean cake originating in Indonesia, offers a surprising paradox: a mild, nutty flavor nestled within a slightly earthy, almost mushroom-like aroma. Unlike its pungent cheese and fish counterparts, tempeh’s fermentation process utilizes a controlled mold (Rhizopus oligosporus) that doesn’t produce overpowering smells. This gentle fermentation process not only enhances tempeh’s digestibility but also unlocks valuable nutrients. Tempeh is a complete protein source, containing all nine essential amino acids, and boasts a good amount of fiber and prebiotics, promoting gut health. For those seeking a protein-rich, plant-based alternative with a more approachable aroma, tempeh offers a delicious and nutritious option.

Thai Pla ra

Pla ra is a fermented fish condiment that adds a unique punch to Thai cuisine. Unlike the pungent cheeses or the in-your-face aroma of Surströmming, Pla ra’s smell is more complex. The fermentation process, involving fish, rice bran or roasted rice flour, and salt, creates a pungent but strangely intriguing aroma, often described as funky or fishy with hints of sourness. Despite the bold smell, Pla ra’s flavor profile is surprisingly balanced, offering a salty and umami depth to dishes. This traditional condiment boasts hidden health benefits too. Fermentation enhances protein absorption and may introduce beneficial probiotics that contribute to gut health. Next time you’re feeling bold, explore the intriguing world of Pla ra, a potent package of flavor and potential health benefits.