Comments on: How to make your own natto? http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/ Food.3Yen.com - Food in Japan Wed, 01 Jul 2009 05:54:09 +0200 http://wordpress.org/?v=2.8 hourly 1 By: kailin http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/comment-page-1/#comment-52070 kailin Sat, 16 May 2009 12:27:00 +0000 http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/#comment-52070 You don't have to eat natto straight from the box -- my favorite way is to saute it gently in >sesame oil with some >chopped Japanese chives if I can get them, even dried, or spring scallions otherwise and >soy sauce and that >hot mustard that's often packaged with the natto. This recipe is wonderful with soba or on rice. The sesame oil intensifies the 'nutty' flavor. And you can experiment with other accents, such as fueru wakame, pre-soaked, or maybe some grated daikon, and of course, pickled ginger on the side is another accent. As the saying goes, some people live to eat and others eat to live. Natto certainly fits the second one in a society which overemphasizes fats and sugars. You don’t have to eat natto straight from the box — my favorite way is to saute it gently in
>sesame oil with some
>chopped Japanese chives if I can get them, even dried, or spring scallions otherwise and
>soy sauce and that
>hot mustard that’s often packaged with the natto. This recipe is wonderful with soba or on rice.

The sesame oil intensifies the ‘nutty’ flavor. And you can experiment with other accents, such as fueru wakame, pre-soaked, or maybe some grated daikon, and of course, pickled ginger on the side is another accent.

As the saying goes, some people live to eat and others eat to live. Natto certainly fits the second one in a society which overemphasizes fats and sugars.

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