The reason why foreigners (and some Japanese) don’t like natto is probably because they don’t stir it well. 30 to 50 times is the optimal range to get a nice and even gooey blob.
Taking that idea further, a Japanese asked herself, “What will I get if I stir a bowl of natto 10,000 times?” Interesting [...]
17 Jan, 2007
Posted by: brb In: Food
Nattō (納豆) has three things going against it: it looks yucky, it stinks and it tastes aweful. Other than that, it’s perfectly edible. Nattō, “translated” into English as “fermented soybeans” is not really as bad as some gaijins like you to believe although even some Japanese stay away from it.
The proper way to get acquainted [...]
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