how to eat natto

Fermented milk becomes foods with different shapes and tastes, such as cheese and butter. The less sticky, the less taste, but can be covered by combining with other dishes. While it has been a Japanese staple food for a long time now, natto is growing in popularity all over the world, so more people are trying this strange sensation. For new flavors, add in kimchi, raw egg, soy sauce, and thinly sliced green onions, myoga (Japanese ginger), grated daikon (radish), bonito flakes or nori seaweed. That is natto(納豆). Kokusan Kotsubu Natto- A pretty basic home-style natto. You can also mix green onions and eggs if you like. Natto is basically fermented soybeans. It tastes best when eaten with hot rice, a tinge of soy sauce and chopped green onions. Fermented foods have the following characteristics. Eating only a few ounces of natto equates to taking 5-6 (expensive) Vitamin K2 supplement capsules! However, unlik... Have you ever tried conveyor belt sushi? In this article, we will introduce you to the excellent nutritional value of natto and recommended eating methods. The most common way to eat natto is to put it on rice. Aged meat is also on the menu of high-class restaurants. Here at Maido, we have several different kinds of natto available for purchase. We recommend, however, to try adding plenty of vegetables, mustard (made with apple cider vinegar), wheat free tamari, scallions and, if you like it, a little wasabi. Natto is usually topped with thinly sliced green onion, karashi mustard, and soy sauce, and occasionally as part of the common Japanese breakfast food tamagokaki gohan, with raw egg. This is similar to the so-called “rotting,” but fermentation decomposes foods into things that are good for the body, and rotting does it into things that are harmful to humans. Kimono is the traditional Japanese clothing. Supplies: Aluminum foil Remove the transparent film on top of natto. Natto has a high nutritional value and is loved by the Japanese. In Japan, natto is commonly served as a topping to rice. One of my favorite ways to eat natto is as part of a salad: shredded root vegetables and seaweed soaked in rice vinegar, maybe with mirin and sesame oil, allowed to marinate about half an hour. Also, Bacillus natto is attracting attention for a project to green the desert by burying it with plant seeds in the desert. Natto is most often eaten over fresh rice as a breakfast food. The most common way to eat natto is to put it on rice. Made from bacteria-fermented aged soybeans, natto has a strong odor similar to some types of pungent smelling cheeses. Natto is perhaps one of Japan’s most contentious foods. Traditional Kyoto • P O Box 1636 • Langley, Washington 98260 So, natto can play a crucial role as a low cost, truly natural whole food that has many other benefits to boot. Many people may think Oiran is almost the same as Geisha because they both are women dressed in kimonos. Take them out because you will use them later. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators. As we introduced earlier, natto rice has various ideas, such as adding leeks and eggs. Japanese food is highly evaluated worldwide for its characteristics such as “nutrition balance that supports a healthy diet” and is registered as a “UNESCO Intangible Cultural Heritage” in 2013. The history of natto is somewhat obscure, with several different legends citing its origin. Even if you have experienced soy allergies, natto may not bother you. The bacteria used for the fermentation make for an excellent digestive pro-biotic and is high in calcium, vitamin K2, fiber, and other micro nutrients found to bolster immune health. The beans are brought to fermentation by a bacteria called Bacillus subtilis and then aged for about a week. Today natto is sold in Styrofoam containers with each package containing 2-4 single serving sized trays. And some like to eat it straight out of the container. If you are not good at the stickiness, why not try using natto after washing with water. What you see here is daikon, carrot, beet, and shredded konbu (aka kelp). Hokkaido Kotsubu Natto- A small-beaned, smoother textured natto using soybeans grown in Japan’s northern island, Hokkaido. Small packets of soy sauce and karashi mustard are often included for the sake of tasty convenience. Mukashi Kokusan Natto- a small-beaned natto prepared in the traditional style.

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