Frederic Melton
In the acclaimed series *Shogun*, viewers are transported to 17th-century Japan, where cultural nuances and culinary traditions play a significant role in the narrative. One particularly memorable dish featured is a stinky cheese, known as *natto*, though it’s often mistaken for cheese due to its pungent aroma and sticky texture. While *natto* is actually fermented soybeans, its strong odor and unique flavor profile evoke a similar reaction to stinky cheeses found in other cultures. This dish serves as a symbol of the cultural clash and adaptation experienced by the characters, highlighting the complexities of navigating a foreign land and its traditions.
| Characteristics | Values |
|---|---|
| Dish Name | Kusaya |
| Origin | Izu Islands, Japan |
| Main Ingredient | Fish (typically mackerel scad or Pacific saury) |
| Fermentation | Heavily fermented with a strong, pungent odor |
| Appearance | Dark brown or grayish color |
| Texture | Dry and firm |
| Flavor | Strong umami taste, despite the odor |
| Serving Style | Often grilled and served with rice or as a snack |
| Cultural Significance | Traditional dish in the Izu Islands, featured in the TV series Shogun |
| Odor | Extremely strong, often compared to blue cheese or dirty socks |
| Preparation | Fermented in a brine solution for several days to weeks |
| Pairing | Typically served with sake or other strong beverages |
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What You'll Learn
- Ingredients: Miso, tofu, and strong-smelling cheese create the unique, pungent flavor profile of this dish
- Origin: Inspired by Japanese cuisine, it blends traditional elements with unexpected cheesy twists
- Preparation: Fermented cheese is mixed with miso paste, served warm for maximum aroma
- Taste: Bold, savory, and intensely cheesy, with a distinct umami kick from miso
- Pairing: Best enjoyed with sake or rice to balance its overpowering stinky cheese flavor
Ingredients: Miso, tofu, and strong-smelling cheese create the unique, pungent flavor profile of this dish
The fusion of miso, tofu, and strong-smelling cheese in the stinky cheese dish from *Shogun* is a masterclass in balancing umami, texture, and aroma. Miso, a fermented soybean paste, serves as the savory backbone, its earthy depth amplified by months or even years of fermentation. Tofu, with its neutral flavor and silky texture, acts as a canvas, absorbing the miso’s richness while adding a subtle creaminess. The star, however, is the strong-smelling cheese—often a washed-rind variety like Époisses or Taleggio—which introduces a pungent, funky edge that cuts through the dish’s otherwise mellow profile. Together, these ingredients create a flavor profile that is both challenging and irresistible, a testament to the dish’s complexity.
To recreate this dish at home, start by marinating firm tofu in a mixture of white miso paste, mirin, and a touch of sugar for at least 30 minutes to allow the flavors to meld. Meanwhile, let the strong-smelling cheese come to room temperature to enhance its aroma and soften its texture. Pan-fry the marinated tofu until golden, then crumble the cheese over the top, allowing its warmth to slightly melt it. Serve with steamed rice or a simple green salad to balance the intensity. Pro tip: use a well-ventilated kitchen or open a window—the cheese’s aroma is potent and lingers.
Comparatively, this dish stands apart from traditional Japanese cuisine, which typically avoids strong dairy flavors. Yet, it draws inspiration from the Japanese principle of *umami*, the fifth taste, which miso and cheese both embody in spades. While miso provides a familiar, comforting base, the cheese introduces a bold, almost rebellious element, reminiscent of European culinary traditions. This juxtaposition mirrors the cultural exchange hinted at in *Shogun*, where East meets West in unexpected ways. It’s a dish that challenges conventions while remaining deeply satisfying.
For those hesitant about the cheese’s pungency, consider starting with a milder variety like Camembert or a young Gouda, gradually working up to stronger options. Pairing the dish with a crisp, acidic beverage like a dry sake or a citrus-infused soda can also temper the richness. The key is to embrace the dish’s uniqueness—its aroma is not a flaw but a feature, a sensory experience that lingers long after the meal. Whether you’re a culinary adventurer or a skeptic, this combination of miso, tofu, and stinky cheese demands attention and rewards curiosity.
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Origin: Inspired by Japanese cuisine, it blends traditional elements with unexpected cheesy twists
The stinky cheese dish in Shogun, known as "Natto Cheese," is a bold fusion that challenges both Eastern and Western palates. Originating from the creative minds behind Japanese culinary innovation, this dish takes the traditional fermented soybean dish, natto, and pairs it with a pungent, creamy cheese. The result is a sensory experience that polarizes diners—some revel in its umami depth, while others are taken aback by its assertive aroma. This dish exemplifies how Japanese cuisine can embrace foreign ingredients while retaining its cultural essence, creating a dialogue between tradition and modernity.
To recreate this dish at home, start by selecting a cheese with a strong personality, such as Époisses or Taleggio, to match natto’s funkiness. Warm the cheese slightly to enhance its meltiness, then layer it over a bed of room-temperature natto. Add a drizzle of soy sauce and a sprinkle of toasted sesame seeds to bridge the flavors. Serve with steamed rice or crispy rice crackers for texture contrast. Pro tip: pair with a bold red wine or a robust sake to complement the dish’s intensity, but avoid overly delicate beverages that might be overpowered.
What makes Natto Cheese a standout is its ability to provoke thought about culinary boundaries. While natto is a breakfast staple in Japan, its pairing with cheese transforms it into a savory, almost decadent experience. This fusion isn’t just about taste—it’s a cultural exchange, showcasing how global ingredients can coexist harmoniously. For skeptics, start with a smaller portion and focus on the interplay of flavors rather than the aroma. Over time, the dish’s complexity becomes its allure, making it a must-try for adventurous food enthusiasts.
Comparatively, Natto Cheese shares similarities with other global cheese-fermented pairings, like French Époisses with baguette or Italian Gorgonzola with honey. However, its uniqueness lies in its Japanese roots and the unexpectedness of combining two distinctly strong flavors. While those dishes rely on sweetness or simplicity to balance the cheese, Natto Cheese leans into the fermentation, creating a bolder, more divisive profile. This makes it a fascinating case study in how cultural fusion can redefine culinary norms.
In practice, Natto Cheese is best enjoyed as part of a multi-course meal, where its intensity can be appreciated without overwhelming the palate. For a full Japanese-inspired cheese experience, pair it with miso-glazed vegetables or grilled yakitori skewers. Caution: due to its strong aroma, this dish may not be suitable for shared spaces unless everyone is open to the experience. For families, consider introducing milder versions to younger palates by using a less pungent cheese or mixing natto with a creamy, mild variety like mozzarella. Embrace the adventure—Natto Cheese is not just a dish; it’s a conversation starter.
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Preparation: Fermented cheese is mixed with miso paste, served warm for maximum aroma
The stinky cheese dish in *Shogun* likely refers to a traditional Japanese delicacy known as kusaya, a fermented fish dish with a pungent aroma. However, the concept of fermented cheese mixed with miso paste aligns more closely with the fusion of Japanese and Western culinary traditions. This preparation technique amplifies the umami and aromatic qualities of both ingredients, creating a dish that is both bold and intriguing.
Analytical Perspective: The combination of fermented cheese and miso paste is a masterclass in flavor layering. Fermented cheese, rich in lactic acid and complex microorganisms, pairs seamlessly with miso’s salty, earthy, and slightly sweet profile. When served warm, the heat volatilizes the aroma compounds, intensifying the sensory experience. This method not only enhances the dish’s olfactory appeal but also softens the texture of the cheese, creating a creamy, spreadable consistency.
Instructive Approach: To prepare this dish, start by selecting a semi-hard fermented cheese like Gouda or Cheddar, aged for at least 6 months to ensure robust flavor. Grate 100 grams of cheese and mix it with 50 grams of red or white miso paste, adjusting the ratio based on desired saltiness. Warm the mixture gently in a double boiler or microwave in 15-second intervals, stirring until fully incorporated. Serve immediately on toasted bread or rice crackers for a textural contrast. For an extra layer of complexity, add a teaspoon of mirin or sake to balance the saltiness.
Comparative Insight: Unlike traditional European cheese dishes, this preparation leans heavily on Japanese fermentation techniques. While European fondue or raclette relies on the cheese’s inherent meltability, the addition of miso introduces a savory depth uncommon in Western cuisine. Similarly, miso-based dishes like *miso-yaki* (grilled miso-glazed items) rarely incorporate dairy, making this fusion a unique experiment in cross-cultural culinary innovation.
Descriptive Takeaway: Imagine a dish that greets you with a warm, earthy aroma, followed by a tangy, umami-rich flavor that lingers on the palate. The fermented cheese provides a sharp, slightly acidic note, while the miso adds a rounded, savory finish. Served warm, it becomes a comforting yet adventurous bite, perfect for those who appreciate bold, unconventional flavors. This dish is not just a meal—it’s a conversation starter, a bridge between two distinct culinary worlds.
Practical Tip: For those new to strong flavors, start with milder cheeses and white miso, which is less salty than its red counterpart. Pair the dish with a crisp Japanese lager or a glass of sake to cut through the richness. Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to preserve the texture and aroma.
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Taste: Bold, savory, and intensely cheesy, with a distinct umami kick from miso
The stinky cheese dish in *Shogun* is likely kusaya, a fermented fish dish often mistaken for cheese due to its pungent aroma and umami-rich profile. While not cheese in the traditional sense, its bold, savory, and intensely funky flavor aligns with the description of a dish that packs a sensory punch. To replicate a similar taste experience using actual cheese, consider combining aged, pungent cheeses like Époisses or Taleggio with a generous dose of miso paste (1-2 tablespoons per 100g of cheese). This fusion amplifies the umami factor, creating a flavor profile that’s both familiar and exotically bold.
For those seeking to recreate this taste without the fishy component, start by melting a blend of Gorgonzola and Gruyère in a skillet, then stir in white miso paste until fully incorporated. The result is a gooey, savory concoction that balances the sharpness of blue cheese with the earthy sweetness of miso. Serve it over toasted sourdough or alongside pickled vegetables to cut through the richness. Pro tip: use a 3:1 ratio of cheese to miso to ensure the umami doesn’t overpower the cheesy base.
If you’re adventurous, experiment with nattō (fermented soybeans) as a topping for melted cheese to mimic the stinky, sticky texture of kusaya. While nattō’s ammonia-like aroma may polarize, its umami depth pairs surprisingly well with creamy cheeses like Brie or Camembert. Heat the cheese slightly to soften it, then add a small spoonful of nattō and a drizzle of soy sauce for an extra savory kick. This combination isn’t for the faint of heart, but it’s a bold way to explore the intersection of stinky and savory.
For a more approachable take, try a miso-cheddar fondue with a twist. Grate sharp cheddar and mix it with a tablespoon of red miso per cup of cheese. Melt the mixture slowly over low heat, adding a splash of sake to thin the consistency. The miso’s fermented edge enhances the cheddar’s nuttiness, creating a dip that’s both comforting and complex. Pair it with steamed edamame or crispy lotus root chips for a textural contrast that elevates the experience.
Ultimately, the key to capturing the essence of a stinky, umami-rich dish lies in layering flavors. Whether you’re blending miso with aged cheeses, experimenting with fermented toppings, or creating a hybrid fondue, the goal is to strike a balance between boldness and harmony. Start small, taste often, and don’t be afraid to push boundaries—after all, the most memorable dishes are often the ones that challenge expectations.
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Pairing: Best enjoyed with sake or rice to balance its overpowering stinky cheese flavor
The stinky cheese dish in *Shogun* is likely kusaya, a fermented fish dish from Japan's Izu Islands, often mistaken for cheese due to its pungent aroma. While not cheese, its overpowering smell and umami-rich flavor share similarities with strong cheeses like Époisses or Taleggio. Pairing kusaya—or any stinky cheese—with sake or rice isn’t just tradition; it’s science. The mild, slightly sweet profile of sake or the neutral, starchy base of rice acts as a palate cleanser, cutting through the dish’s intensity without overshadowing its complexity.
To master this pairing, start with a junmai sake, a pure rice wine with no added alcohol, to complement the earthy tones of the cheese. Pour 30–50 ml per serving, allowing the sake’s subtle acidity to balance the cheese’s funk. For rice, opt for short-grain japonica, steamed to retain its stickiness. Serve 100–150 grams per person, enough to act as a buffer but not overwhelm the dish. Pro tip: alternate bites of cheese with sips of sake or mouthfuls of rice to reset your taste buds between each pungent encounter.
From a sensory perspective, the pairing works because sake’s umami and rice’s blandness create a contrast that highlights the cheese’s unique qualities without amplifying its off-putting aspects. Think of it as a culinary tightrope walk: too much sake or rice, and the dish loses its identity; too little, and the stench becomes overpowering. For those new to stinky cheeses, begin with a 1:2 ratio of cheese to rice, gradually reducing the rice as your palate adjusts.
Critics might argue that pairing stinky cheese with sake or rice dilutes its authenticity. However, this approach isn’t about masking the flavor—it’s about enhancing the experience. Sake’s fermentation process mirrors the cheese’s, creating a harmonious dialogue between the two. Rice, meanwhile, serves as a blank canvas, allowing the cheese’s nuances to shine without competition. This method isn’t just practical; it’s a testament to the art of balance in cuisine.
In practice, this pairing is ideal for dinner parties or intimate gatherings where the cheese’s aroma might otherwise dominate. Serve the cheese at room temperature (18–20°C) to unlock its full flavor, and chill the sake to 10–15°C for a refreshing contrast. For a modern twist, experiment with flavored sakes (e.g., yuzu or plum) to add a layer of complexity. Remember, the goal isn’t to tame the stink—it’s to celebrate it, one balanced bite at a time.
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Frequently asked questions
The dish you're likely referring to is Kusaya, a traditional fermented fish dish from Japan, not a cheese. It is known for its strong odor and is sometimes featured in historical or period dramas like Shogun.
No, there isn’t a cheese dish in Shogun. The strong-smelling dish often associated with Japanese historical contexts is Kusaya, made from fermented fish, not cheese.
People might confuse Kusaya, a fermented fish dish with a pungent smell, with cheese due to its odor. Shogun, being set in feudal Japan, features traditional Japanese cuisine, not cheese dishes.
Japan is not traditionally known for stinky cheese dishes. However, Kusaya (fermented fish) and Natto (fermented soybeans) are both strongly scented foods that might be mistaken for cheese due to their odor.
