What the ickkkk

Dear Aditya,

I hope this letter finds you in a playful mood :-)

It's been quite a while, over four months, in fact, since I last connected with you. I've missed sharing insights, stories, and a bit of fun. But before we move ahead, I want to share something with you. I am a deeply emotional and sensitive person, which means I feel emotions on 2X. Research shows that emotions drive 80% of our choices, while practicality and logic only account for 20%.

Let me share with you a story from Hindu mythology that beautifully illustrates a strong emotion:

Surpanakha, a character from the Ramayana, is often depicted as a demoness with a terrifying appearance and malevolent intentions. However, there's a more nuanced story to her character, as explored in the book Liberation of Sita by Volga.

Surpanakha was initially driven by intense emotions of jealousy and vengeance when her nose was stripped off after the encounter with Rama and Lakshmana, leaving her disfigured and humiliated. The experience filled her with deep disgust and rage, not just towards them, but towards herself and her life.

However, Surpanakha's journey didn't end there. After wandering through the forests in despair, she met a wise sage who helped her see beyond her anger and resentment. In time, Surpanakha encountered a kind and gentle soul named Vidyutjihva, who saw her for who she truly was. Together, they decided to build a life away from the chaos and judgment of society. They found a secluded forest and transformed it into a sanctuary of lush greenery and vibrant life.

Surpanakha's journey from disgust and despair to love and creation is a powerful reminder that even the deepest emotions like disgust, don't carry forever labels but can be overcome.

Today we are exploring this emotion: disgust.

Do you remember the movie Inside Out 2? The character Disgust, with her green skin and sassy attitude, is a fantastic representation of this powerful emotion. Disgust helps us avoid things that might be harmful or unpleasant.

Growing up, monsoons were a double-edged sword for me. On one hand, I loved the cool relief they brought, but on the other, the muddy, cloggy patches that formed everywhere utterly disgusted me. Stepping into those squishy, slimy patches felt like a nightmare.

We all have different triggers for disgust. What about you? What are the things that make you wrinkle your nose or turn away in aversion? Is it a particular food, an unusual smell, or a specific texture or sight? Can you recall a time when you managed to overcome a feeling of aversion? How did it change your perspective?

Now, let's have some fun! Here's a recipe for a dish that might look unappetizing but is surprisingly delicious: Natto, fermented soybeans!

Natto Recipe:
Ingredients:
1 cup soybeans
1 packet of natto starter culture
Water (for soaking and boiling)

Instructions:
Rinse the soybeans thoroughly and soak them in water for 9-12 hours.
Drain and place in a pot with fresh water. Boil for about 4-5 hours until soft.
Drain the boiled beans and let them cool to about 40°C (104°F).
Mix the natto starter culture with the beans, ensuring even distribution.
Place in a fermentation container and cover, ensuring a small opening for air.
Ferment at 40°C (104°F) for 24 hours.
After fermentation, refrigerate for 12-24 hours to let the flavor develop.

Natto is traditionally served with rice and topped with soy sauce, mustard, or green onions. Despite its strong smell and slimy texture, natto is a nutritious and delicious dish loved by many.

By the way, did you know that soybean is a $155 billion market worldwide? One of the biggest consumers is Japan. India exports almost $3.5 million tonnes of soybeans to nations like Vietnam, Japan, Thailand, Indonesia, UAE and Greece.

Until next time, stay curious and open-minded!

In fratitude,
adi