There is a brave Aussie girl in my staff who has really conservative taste (food). She hates seafood, she admits she grew up on meat and potato but what I admire about her is that she will have a go at anything before making her decision. So so far, I have made her try natto, umeboshi, tofu, green tea ice cream, etc, etc. The other day, I got a century egg. This is a duck egg that has been buried in the ground and left to ferment for a while. The end result, the egg white turns into a black hard jelly and the yolk turns green. A slight ammonia smell, I think it is pretty similar to natto and I like having it every once in a while. I used the first one into a cold dish with tofu, tomato, shallots, sesame oil, chilli sauce and soy sauce. And another one in a congee (pictured).