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Posted: 12/21/2016 7:33:52 PM EDT
[#1]
Natto, hot white rice, sliced green onions, w/ hot tea in a bowl. I love it. BTW....to prepare the natto, I mix a bit of mustard with soy sauce. Some people will even add an egg. Aloha, Mark |
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Posted: 12/21/2016 7:35:23 PM EDT
[#2]
Quote HistoryQuoted:
Natto, hot white rice, sliced green onions, w/tea in a bowl. I love it. Aloha, Mark With tea? Never even considered... Have you tried plain? If so, did you like it? |
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Posted: 12/21/2016 7:39:52 PM EDT
[#3]
Plain....nope. Always mixed it with bit of mustard (or not) and sliced green onions (or not) and soy sauce. But, without the rice.....seems pointless. 
The tea hasn't been added to the above pic, yet. The hot tea cuts the "slimyness." But, if you don't want the tea....it's still GTG. Aloha, Mark |
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Posted: 12/21/2016 7:47:07 PM EDT
[#4]
Quote HistoryQuoted:
http://i813.photobucket.com/albums/zz55/ma96782/Food/food_nato_lcon.jpg Plain....nope. Always mixed it with bit of mustard (or not) and sliced green onions (or not) and soy sauce. But, without the rice.....seems pointless. http://i813.photobucket.com/albums/zz55/ma96782/Food/natto-how-1.jpg The tea hasn't been added to the above pic, yet. The hot tea cuts the "slimyness." But, if you don't want the tea....it's still GTG. Aloha, Mark That second pic looks quite palatable. |
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Posted: 12/21/2016 7:49:13 PM EDT
[#5]
I love it!
Mix the mustard/soy sauce packet and stir it in. Eat with white rice. |
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Posted: 12/21/2016 7:54:54 PM EDT
[#6]
Fermented soy beans covered in snotty jizz bacterial schmoo?
Nope. |
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Posted: 12/21/2016 7:56:27 PM EDT
[#7]
Quote HistoryQuoted:
Fermented soy beans covered in snotty jizz bacterial schmoo? Nope. 
Basically. I gave it a couple tries. Incredibly healthy stuff. But....just..... no. |
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Posted: 12/21/2016 8:04:04 PM EDT
[#8]
I've had it a couple of times at American Japanese restaurants.
It's not as bad as its reputation. But it's not something that I would willingly eat if I had a choice of something better (you name it: sashimi or sushi, sunomono, plain white rice, katsudon, biwa, neigima-yaki, miso paste, plain dried nori, etc.). |
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Posted: 12/21/2016 8:06:14 PM EDT
[#9]
Quote HistoryQuoted:
I've had it a couple of times at American Japanese restaurants. It's not as bad as its reputation. But it's not something that I would willingly eat if I had a choice of something better (you name it: sashimi or sushi, sunomono, plain white rice, katsudon, biwa, neigima-yaki, miso paste, plain dried nori, etc.). Now, you say "American Japanese" places -- are they using a less stinky variety? There are natto brands that offer stink-free (or near) brands. If it's the real deal, it's pungent. |
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Posted: 12/21/2016 8:08:51 PM EDT
[#10]
Both times the restaurant owners were Japanese natives, so I'd expect that I was served "the real thing", but then I can't be sure.
I do not remember having partaken of natto either time that I visited Japan (two weeks in 1995, and another two weeks in 1996). |
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Posted: 12/21/2016 8:12:12 PM EDT
[#11]
Quote HistoryQuoted:
Both times the restaurant owners were Japanese natives, so I'd expect that I was served "the real thing", but then I can't be sure. I do not remember having partaken of natto either time that I visited Japan (two weeks in 1995, and another two weeks in 1996). Fair enough. |
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Posted: 12/21/2016 9:22:32 PM EDT
[#12]
I buy mine from the Japanese Food Store. They have it in the frozen food section. Shirakiku Brand (and many others) usually in the low $2 range (4 packages good for 4 servings). It's Made in Japan.
Which kind of perplexes me...... Soy sauce is made in America and even some brands of Japanese beer. So, with all the soy beans that America exports to Japan. Why is there no American source for natto or edamame? Why import that stuff at all? Aloha, Mark |
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