The versatile natto

Have you ever tried eating this in a Japanese restuarant?

I'd say liking this is an acquired taste plus it can be mentally challenging if you've not come across this Japanese breakfast staple before as it is glutinous in texture and has that funny smell to it. When H first introduced this to me, I just looked at him and wondered how he can say this is good food.

They sell this here frozen in small styro containers (a serving) with individual packets of shoyu and mustard that you mix together until the frozen beans becomes gluey in consistency. The mixture is usually eaten with a bowl of rice.

I only started liking this after a restaurant (We be Sushi in Geary) served it as a maki sushi (rolled sushi). In another restaurant (Kisaku, San Mateo) they served this as an appetizer. They wrapped the natto in shiso leaf and then dipped in tempura batter and deep fried--yumm! that's when I got hooked--well, I don't crave for it but I like it now.

Apparently, he's convincing me to eat this daily for health reasons. Just one advice, this is not date food material :-)

Copyright 2004 Wandertrekker