What on earth is Natto? According to Wikipedia, Nattō (納豆, Nattō?) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. For some, nattō can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency something like blue cheese. Stirring the nattō produces lots of spiderweb-like strings. The nattō itself has a nutty, savory, somewhat salty flavor that belies its odor.
Nattō is supposed to be a healthy food as well and is indeed backed by medical research. One example is Pyrazine contained within nattō. Pyrazine is a compound which in addition to giving nattō its distinct smell, also reduces the likelihood of blood clotting. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism or strokes. Nattō also contains large amounts of Vitamin K, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone, and preventing osteoporosis. More medical benefits include antibiotic capabilities and it's effects on cancer prevention.
Alright, enough of all that Wiki-crap, today I'm gonna eat nattō. I can't remember when was the first time I ate it but my dad made me so was the first time I ate Uni (Raw sea urchin).... it was in some sushi shop and I was forced to try. It really smelt like wet socks but after trying it, it was a different experience just like eating durians and smelly tofu. Now I've grown to like it and I must say it's quite tasty. So here we go, I'm gonna show you how the Japanese eat it as part of their breakfast and you most likely will get this if you stayed in Ryokans when travelling around in Japan.
Nattō comes in 2 ways that I know, in styrofoam containers or in small little cups. Check out The Marketplace at Raffles City or Isetan at The Lido if you intend to buy some. You'll need some really hot rice, an egg, bowl, chopsticks and your nattō.
When you open it up, you'll see a packet of tsuyu (soy sauce) and a small packet of karashi (mustard). Remove the film on top of the nattō and then empty all the condiments onto the nattō.
Stir vigrously to combine all the ingredients and get your bowl of rice ready.
Pour your nattō onto the hot rice and crack an egg. At this point, you can choose to add finely chopped scallions in but I have non today so I'll give it a miss.
Stir everything well and enjoy~!
Best enjoyed with some fresh tuna, bowl of miso soup :)
Nattō is supposed to be a healthy food as well and is indeed backed by medical research. One example is Pyrazine contained within nattō. Pyrazine is a compound which in addition to giving nattō its distinct smell, also reduces the likelihood of blood clotting. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism or strokes. Nattō also contains large amounts of Vitamin K, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone, and preventing osteoporosis. More medical benefits include antibiotic capabilities and it's effects on cancer prevention.
Alright, enough of all that Wiki-crap, today I'm gonna eat nattō. I can't remember when was the first time I ate it but my dad made me so was the first time I ate Uni (Raw sea urchin).... it was in some sushi shop and I was forced to try. It really smelt like wet socks but after trying it, it was a different experience just like eating durians and smelly tofu. Now I've grown to like it and I must say it's quite tasty. So here we go, I'm gonna show you how the Japanese eat it as part of their breakfast and you most likely will get this if you stayed in Ryokans when travelling around in Japan.
Nattō comes in 2 ways that I know, in styrofoam containers or in small little cups. Check out The Marketplace at Raffles City or Isetan at The Lido if you intend to buy some. You'll need some really hot rice, an egg, bowl, chopsticks and your nattō.
When you open it up, you'll see a packet of tsuyu (soy sauce) and a small packet of karashi (mustard). Remove the film on top of the nattō and then empty all the condiments onto the nattō.
Stir vigrously to combine all the ingredients and get your bowl of rice ready.
Pour your nattō onto the hot rice and crack an egg. At this point, you can choose to add finely chopped scallions in but I have non today so I'll give it a miss.
Stir everything well and enjoy~!
Best enjoyed with some fresh tuna, bowl of miso soup :)
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