Sushi
is one of the best known foods of Japan, and for many Japanese gourmets natto-maki
(fermented soybean roll) is a “must” as a closer after a parade of
seafood- atop-vinegared rice…and, of course, many tipples of wonderful sake.
But nearly all gaijin (foreigners) seem to show a great dislike for natto
(fermented soybeans) because it is sticky, slimy, and for some, sickeningly
stinky.
Our
eyes cannot see the microbes essential for the production of “tangible” foods, so we are surprised to find how
hard they’re working “intangibly” when they
ooze in slime, sticking together in a straw wrapper.
One
“Japan hand,” or “tongue” if I may, I’ve known for many years, is a rare
exception to the rule. He is a Parisian and a doctor of fermentology. When I
asked one time, at a sushi bar in Ginza, if he dislikes natto, he
responded incredulously: “Mais non! C’est délicieux, le fromage de la terre! Une des merveilleuses nourritures du Japon, n’est-ce pas?”
(No! It’s delicious, the cheese of the earth. One of the wonderful foods of
Japan, isn’t it?)
Incidentally,
I learned from a book by a Japanese scientist that natto bacteria can be
found anywhere: for example, under the make-up of beautiful ladies––as many as
three hundred million in number. But rest reassured, they are good for the
skin, producing lots of B-group vitamins.
There
are many fermented foods among the staples of Japan. In the refrigerator of any
household, you are likely to find a store of miso (fermented soybean
paste), shoyu (soy sauce), katsuobushi (dried bonito), su (vinegar),
tsukemono (pickles), et cetera. They come in handy as preserved foodstuffs, rich in nutritional
value, thanks to the activity of invisible microbes, i.e. the work of Intangible power.
I
think fermentation is food’s answer to alchemy, transforming ordinary
substances into far more useful and attractive ones on a totally different
level. Humans are said to have used fermentation to produce beverages since the
Neolithic Age.
I
heard it’s even present sometimes in the stomachs of animals, including humans.
That being the case, what would happen if it were to occur within the human
mind? This highly unlikely idea tickles my fancy.
Would
human relations become sweeter and gentler, like a vintage wine, or turn sour
like vinegar?
A
Japanese friend of mine made a very interesting observation: “Whereas
Westerners are individualists, jumping up and down like popcorn in a popper, we
Japanese, putting importance on giri (social obligation) and ninjo (human
emotion), are like natto sticking together in a straw wrapper.”
Such
“microbes” in human relations make the day-to-day lives of Japanese unique: sometimes
appealing, but at other times prone to sentimentality and wet as the rainy
season.
It might be a not-so-bad idea to become popcorn from time to time, n’est-ce pas?
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