Recently, I started to develop a liking to certain sticky, off-smelling Japanese condiment. It started in Malaysia. Natto, is definitely not for big babies. The stickiness is enough to send any 200lb adult cringing and grappling for the exit.
There was the initial uncertainty as I swirled the bowl of Natto with my chopsticks. I had just finished an incredible Japanese meal at Shun. It’s modestly decorated, but every bit traditional, Japanese restaurant nearby my Malaysian home in Subang Jaya. On usual days, Shun is a regular haunt for Japanese businessmen. They would sit in a line at the counter drinking their name-tagged sake. If the restaurant has a steady Japanese clientele, you know you’re in for something good. But that’s another story for another day.
As I was stirring my natto with my chopsticks, I realized in wonder that it gets even more viscous. It’s stickiness drags in long stringy trails as I bring the soy-natto concoction to my mouth. It is not my first time eating Natto but this time around, I found that I actually enjoyed the taste of these fermented soybeans. Soy sauce gave it a nice flavor I can definitely start a craving for, and I do.
Time to stock up on some natto!
Greetings from Shizuoka, Japan!
It took (that was a long time ago!) a year to appreciate natto (being French and loving stinking cheese, it wasn’t too difficult!)!
But I eat it in any forms, to the point of disgusting my Japanese Missus from time to time!
Actually, not many peopl know that Western Japanese are not that fond of it!
My favourite way of preparing it is:
+1 egg yolk
+some soy sauce
+some sesame oil
+chopped thin leeks
Mix it well and serve on top of freshly steamed rice.
Great deep-fried inside tofu pouches too!
Cheers,
Robert-Gilles
shizuokagourmet: Hi Robert, good of you to drop by! I have got to try stuffing natto in inari soon because that sounds good. I know what you mean, it’s a tough food to love but once you start loving it, you just can’t stop.
I’ve been curious about natto since seeing it on the original Iron Chef. I think I have to try it some day.
So interesting!! I’d love to try some
What makes it so stringy??
lisaiscooking: It’s really something out of the ordinary!
stephchows: It’s the (good)bacterias from the fermentation process that makes natto stringy – it’s a very bizarre and intriguing thing.
Dear Elaine!
Greetings!
Thank you so much for stoping by and comenting!
I forgot to say I also add some strong mustard!
Now as for the inari, mix in a little strong mustard and thinly chopped leeks. I garantee you7ll love them!
Cheers and all that!
Robert-Gilles
Arg…this one is a killer. Killed me once. Won’t go near it ever again.
shizuoka: I will try it with leeks someday
Elsie: Lol, poor thing. You sound like you got scarred from it’s ickiness!
I have tried it many years ago and I never forget how it looks and taste! Natto is no no for me. For me its name stands for No Action Talk & Taste Only. Will never adapt to its taste and that sticky dish. However I know any fermented food has good bacterias lacto bacilli for our intestines.
D—-y
Hi Elaine! I enjoyed reading your blog! I’m a Malaysian too currently residing in Japan, and I’m totally crazy about natto! I somehow managed to overcome the smell, and have been eating natto once every week (when I was a student, almost everyday). My favorite way to cook it is to fry some vegetables (tofu is the best!) and then stir in the natto to make the gravy thick! Then pour it on hot steaming rice! It’s just like a natto donburi (natto bowl)! ^_^
Hi Cindy! That’s an awesome idea, thanks for sharing! I’ve always ate my natto straight up with some soy sauce, green onions and a bit of mustard. I should try adding natto into my stir fries and over a bed of rice. Mm sounds yummy!