Who here likes natto?
Jul 25, 2009 | 2:20 pm
#1
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Who here likes natto?
Who here likes natto? For me it's a love/hate relationship. The reason for the on the fence is because even though I generally cannot stand natto, I have eaten some that taste really good. It's from Miyazaki. It has a slightly sweet taste to it. It was so yummy that I wanted to buy some, but they sold out. (this was at a Miyazaki fair in Sapporo)
Other than that, all the rest I have ever had is YUCK!
Other than that, all the rest I have ever had is YUCK!
Jul 25, 2009 | 4:24 pm
#2
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Details please.... What exactly is Natto...?
Details please.... What exactly is Natto...?
Jul 25, 2009 | 10:32 pm
#3
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Fermented soy beans. Akin to a good nose blowing in texture.
I try it ever few months (and have done so for the last 19 years living here) in a variety of ways and in various combinations with other foods and cannot develop a fondness for it. And i really want to because its merits are clear to me. If you can stomach it your stomach will be the better for it. And interesting to me is that it is not a million miles removed from several blue cheeses in terms of pungency, and I love the cheeses. Not so with natto. And this is from a guy who loves shiokara with a passion. OK, I guess i am just weird.
I try it ever few months (and have done so for the last 19 years living here) in a variety of ways and in various combinations with other foods and cannot develop a fondness for it. And i really want to because its merits are clear to me. If you can stomach it your stomach will be the better for it. And interesting to me is that it is not a million miles removed from several blue cheeses in terms of pungency, and I love the cheeses. Not so with natto. And this is from a guy who loves shiokara with a passion. OK, I guess i am just weird.
Jul 26, 2009 | 3:23 am
#5
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I absolutely love the stuff!
I was fortunate to have a Japanese roommates during my college years who introduced me to it. I think he was okay with the stuff but he had me try it as he knew that I was an adventurous eater. I tried it and promptly fell in love with it. I know that a lot of people have texture issues with natto, in addition to the smell but I never have texture or smell issues, so it works out great for me.
I buy it here in PDX from some of the Asian supermarkets we have here, so it comes frozen in a little styrofoam package. I usually will have it with ground beef on top of rice, along with a raw egg or two (once again, no texture issues for me!). Sometimes I'll just have it just mixed with the soy sauce and mustard that come with the package. Mmm... delicious stuff!
For those that would like to try it and are a bit afraid, I recommend a maguro natto roll, as it is pretty much devoid of the weird texture and smells in that form.
I was fortunate to have a Japanese roommates during my college years who introduced me to it. I think he was okay with the stuff but he had me try it as he knew that I was an adventurous eater. I tried it and promptly fell in love with it. I know that a lot of people have texture issues with natto, in addition to the smell but I never have texture or smell issues, so it works out great for me.
I buy it here in PDX from some of the Asian supermarkets we have here, so it comes frozen in a little styrofoam package. I usually will have it with ground beef on top of rice, along with a raw egg or two (once again, no texture issues for me!). Sometimes I'll just have it just mixed with the soy sauce and mustard that come with the package. Mmm... delicious stuff!
For those that would like to try it and are a bit afraid, I recommend a maguro natto roll, as it is pretty much devoid of the weird texture and smells in that form.
Jul 26, 2009 | 3:29 am
#6
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Ah..... thanks for the clarification... 
Originally Posted by mjm
Fermented soy beans. Akin to a good nose blowing in texture.
I try it ever few months (and have done so for the last 19 years living here) in a variety of ways and in various combinations with other foods and cannot develop a fondness for it. And i really want to because its merits are clear to me. If you can stomach it your stomach will be the better for it. And interesting to me is that it is not a million miles removed from several blue cheeses in terms of pungency, and I love the cheeses. Not so with natto. And this is from a guy who loves shiokara with a passion. OK, I guess i am just weird.
I try it ever few months (and have done so for the last 19 years living here) in a variety of ways and in various combinations with other foods and cannot develop a fondness for it. And i really want to because its merits are clear to me. If you can stomach it your stomach will be the better for it. And interesting to me is that it is not a million miles removed from several blue cheeses in terms of pungency, and I love the cheeses. Not so with natto. And this is from a guy who loves shiokara with a passion. OK, I guess i am just weird.
Jul 28, 2009 | 4:33 am
#13
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I neither love natto nor hate it.
As it's cheap and nutritious I do cook with it reasonably often.
I've posted a couple of recipes here
Natto with pasta sauce - Mascarpone is definitely a recommended addition
Natto in curry
With both recipes it's best to just add some natto at the very end rather than actually 'cook' it. This preserves more of the significant health benefits
Neither of these dishes is particularly challenging, particularly if you can get the 'low-odour' natto (there's an East/West divide in Japan when it comes to liking natto, the low-odour version is more popular in the West)
Thanks to the OP for describing the 'sweeter' version from Miyazaki. I'll definitely be hunting it out on my next visit to Japan (any Tokyo sources you can suggest?)
As it's cheap and nutritious I do cook with it reasonably often.
I've posted a couple of recipes here
Natto with pasta sauce - Mascarpone is definitely a recommended addition
Natto in curry
With both recipes it's best to just add some natto at the very end rather than actually 'cook' it. This preserves more of the significant health benefits
Neither of these dishes is particularly challenging, particularly if you can get the 'low-odour' natto (there's an East/West divide in Japan when it comes to liking natto, the low-odour version is more popular in the West)
Thanks to the OP for describing the 'sweeter' version from Miyazaki. I'll definitely be hunting it out on my next visit to Japan (any Tokyo sources you can suggest?)
