Don’t Trust Your Senses: Eat the Stinky Stuff

ARTICLE By Helen Wu

Pleasant, in. Stinky, out. That’s how most people tend to think about things that have an obvious scent, whether it’s romantic partners, laundry detergent, or food.

Given this obvious rule of life, stinky food presents a clear conundrum. Your nose tells you it’s smelly, so you walk towards the garbage can…but NO! It’s not rotten, you fool. Shove it in your mouth instead. Your taste buds, gut microbiome, and the whole Penn Appétit editorial team will thank you.

Why shy away from glorious foodstuffs like kimchi, stinky tofu, blue cheese, or natto? To let you in a little secret, they’re not spoiled, they’re F-E-R-M-E-N-T-E-D. It’s the culinary universe’s way of letting food chill out for long periods of time in controlled environments, in order to produce FLAVORRRRR.

Oh, but it’s smelly? Oh, it might be spoiled? Let’s dig a little deeper into the science for you, you little pragmatist.

Many stinky foods are fermented, meaning that they undergo chemical reactions that lead to the release of odorous gas (I know, I sound really smart right now).

That sounds like rotting, TBH. Well, you’re actually wrong. Some fermented foods, such as sauerkraut and kimchi, are produced in anaerobic environments, making it impossible for them to rot. This is because microbes require oxygen to decompose organic matter. Have you ever taken a STEM class?!!

I still can’t stand the smell! Just eat it, goddamnit! Your brain perceives the aroma molecules from stinky foods differently when you ingest them rather than sniff them. Although smelling some stinky blue cheese might disgust you, the same molecules consumed produce a pleasant taste sensation when reabsorbed through the back of your nose, in a process known as backwards smelling.

I wish I could describe the raucous delight of holding a freshly fried piece of stinky tofu up to your nose, catching a whiff of the sour fermented tinge that opens your sinuses, then unabashedly sinking your canines into the crispy flesh of the tofu. In the immediate seconds after the bite, your mild skepticism transforms into a relenting satisfaction as you’re rightfully rewarded by a delicious umami and savory flavor that only stinky fermented tofu can impart. Unlike regular tofu which needs marinades and seasonings to become delectable, the flavor is inherent in this one. Imagine– why else would stinky tofu in Taiwan or durian in Southeast Asia have such massive cult followings???

Stinky foods are also better for you. No, I am not lying to prank you into trying natto. Fermented foods contain a lot of probiotics, which promote better gut health, thus making you happier, thus allowing you to live a fuller life by developing better relationships and getting better grades. It’s a game changer. The fermentation process also makes food easier to digest by breaking down some starches and sugars, as well as increasing the availability of nutrients present in the ingredients. Et voilà! And trust me, your gut will thank you.

Some might say that stinky food is an acquired taste, and they’re not wrong. But if you will open your mind to trying stinky food, it can offer you pure deliciousness, better health, and only slightly compromised breath.