I had my first taste of natto last week in a very nice hotel in Tosa. Breakfast is always a bit of of challenge for my gaijin tastebuds, and I’m also terrified of doing a faux-pas. the day before I had my rice in the tea cup.
The very nice lady explained to me with gesture: break the raw egg in the natto, stir stir stir, put on the rice and eat. I did, and then it took all my scientific mind to dig in.
The taste is strong but ok, I guess. The strings that the beans make are very interesting. I do not wish to have this experience again too soon.
Natto is from the family of fermented beans. The bacteria doing the job is Lactobacillus subtilus
Nattokinase
Other fermented beans by Lactobacilli
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