When I was little, my mom would take the siblings and I to various Japanese grocery stores- Yaohan (remember them?), Nijiya, Mitsuwa or a mom and pop place. Amongst the Japanese cookies, wakame salad, furikake, and occasional treat of anpan in the shopping cart, was the stinky, sticky, gooeyness of natto. For natto newbies, it is basically fermented soybeans that is added as a topping on white rice. I don't get why people enjoy the flavor or texture, but they do. As in most things in life, I say don't knock it until you try it, but my experience tells me not again, EVER!
Here are some creative ways people enjoy natto...
(Natto spaghetti - Trotch.com)
(Natto sushi - Umamiart.com)
(Typical style of eating natto - Wikipedia.org)
(Natto bath)
(Healthy natto with brown rice - Wired.com)
(Iron Chef Natto Battle - Video dubbed from Food Network)
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