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Ok, let me add another potential exception to your repertoire :) - the "narezushi" - I've never tried it, but I hear quite a few Japanese won't even go near the "real" stuff..... :D Cheers, The Y-man

I hear some versions of this stuff can even knock a natto trained Japanese to the ground...... http://en.wikipedia.org/wiki/Stinky_tofu :D Cheers, The Y-man

If you grow up with it, you like the smell - I suppose it is a little bit like how some people might find the smell of certain cheese or fermented fish sauce overpowering. Also, the ones we made at home weren't fermented to the same degree, so they didn't quite have the strength of smell...

I was going to do cheese - but I had trouble with the costings.... (very cost driven here :p) I think my calcs showed that by the time I got the amount of milk required for X grams of cheese, it wasn't going to be worth it....:) Cheers, The Y-man

Hee hee :D We ferment stuff too! (Own rice wine, natto, now my wife wants to do yoghurt...) Cheers, The Y-man

Just a word of caution - if buying from the nursery (or anywhere else for that matter) - MAKE SURE THEY ARE FOOD GRADE EDIBLE SEEDS. Unless they are packeted specifically for sprouting, they may have been treated with all sorts of chemicals (eg antifungal sprays). Many of the whole dried...