W/NW natto

[ampguy]

 

[steveniphoto]

are you japanese? i've never met anyone non japanese who likes natto.
in fact i, as a japanese person, can't stand the stuff haha!

 

[ampguy]

huh?

huh?

watashi wa Nihonjin desu ka?? does a bear $hit in the woods? You should eat natto, it lowers blood pressure, and may prevent cancers, create world peace, etc.

are you japanese? i've never met anyone non japanese who likes natto.
in fact i, as a japanese person, can't stand the stuff haha!

 

[twopointeight]

Gaijin not liking natto is an old cliche, and just not true.

 

[maddoc]

Tasty stuff ... mixed with mayonnaise it is a nice add-on to 餅.🙂

 

[maddoc]

Gaijin not liking natto is an old cliche, and just not true.

"gaikokujin" onegaishimasu. 🙂

 

[Pablito]

ummm.... an acquired taste.....

 

[Brian Legge]

I haven't had it but its good to see a photo. My only exposure to natto has was reading about it on this page http://www.thesneeze.com/mt-archives/000169.php

Your shot looks much, much more appealing. 🙂 Like something I'd want to eat by comparison.

 

[Jack Conrad]

It just looks like beans and rice with some chopped garlic to me.
What's not to like?

 

[ampguy]

I realize it can smell and have the texture of stale あそこ, but it is good for you. It's the new Vitamin D3.

Fresh is much better than frozen wrinkled, but frozen is better than none at all ...

 

[ampguy]

that's not garlic

that's not garlic

it's chaff or pieces of beans, and it's all covered with a thin egg like mucous substance, which is fermented bacteria. But, like garlic, it is good for you.

google natto or vitamin k2 and prostate for some interesting research data.

It just looks like beans and rice with some chopped garlic to me.
What's not to like?

 

[ampguy]

here is the bowl of raw soybeans when first put in a big bowl for soaking overnight (1lb):

here is the top of one pan (about 1/3 lb.) after about 18 hrs of fermentation @ 30-40 deg C:

and here is the same as above, but stirred up, no liquid was added, and it's ready to cool to room temp, and go in the fridge, or taste test:

 

[mike rosenlof]

I'm a fan, but nobody else in the family will touch it.

My one attempt at making natto was not a success. Not at all.

 

[Pablito]

What's not to like?

Clearly, you have not tasted it.

It's fermented, foul, sticky.

I'm sure, though, that I could learn to like it since I like stinky cheeses, fish sauce, Chinese "hundred year old" eggs, etc....

 

[zniv]

Mix with Kimchi! the smell and taste become bearable.

 

[ampguy]

I like Kimchi as well

I like Kimchi as well

but not in the same bite as the natto. I might put them both on the same bowl of rice, but definitely on different sides.

I also like kimchi with ramen.

Mix with Kimchi! the smell and taste become bearable.

 

[tjh]

When I lived in Japan many years ago, people told me that Kanto (Tokyo) people often liked natto but Kansei (Osaka) people did not. I allowed myself to be "adopted" into the group of Kansei people where I worked (I'm not Japanese).

Nice picture though.

Tom

 

[tjh]

I'm going to Japan in another week. Perhaps I'll try some natto. I'd like to help world peace and, of course. But, does natto prevent tooth decay? I could use some help there, having just had several long dental appointments.

 

[ampguy]

yes

yes

I've heard that as well, something like a 5:1 ratio in favor of tokyo natto eaters. Some studies base their health studies on that data.

When I lived in Japan many years ago, people told me that Kanto (Tokyo) people often liked natto but Kansei (Osaka) people did not. I allowed myself to be "adopted" into the group of Kansei people where I worked (I'm not Japanese).

Nice picture though.

Tom

 

[ampguy]

Yes

Yes

The Vitamin K2 in natto prevents cavities from forming.

I'm going to Japan in another week. Perhaps I'll try some natto. I'd like to help world peace and, of course. But, does natto prevent tooth decay? I could use some help there, having just had several long dental appointments.