"Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
news:jnU8d.4303$5b1.3968@newssvr17.news.prodigy.com...
> クサヤは伊豆の発酵させた魚

I've had this. It is not really all that repugnant tasting, but it has a
foul odor that stays with you for about an hour. It's like rubbing your hand
in your asscrack on a very hot day then eating a sloppy joe.

The real problem with kusaya is, how can you tell when it's off?

-- 
Regards,
Ryan Ginstrom
ryang@gol.com