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If you are new to Natto and like to eat, please read on.Natto is typically served as part of breakfast in many Japanese households. It is so common that many Japanese restaurant chains including Yoshinoya, have "Natto Teishoku" as a breakfast menu until 11 am for about $3.70. What do get for the money?
Same combination of sufficient and soul warming breakfast can cost you $30 at Meridian Pacific Hotel in Shinagawa, Tokyo. You pay extra dollars for nice Japanese garden view, Koto-sounding BGM, genuine ceramic dishes and lacquer miso-soup bowl, English speaking waiters/waitress and of course the finer rice grain, natto and miso. But, you know, the actual ingredients can vary only so much and the rest of the cost for is accounted for the experience. And I'm a big fan of better experience. So, if you are here for a good coincident and are interested in Natto or liked to try eating it. You might want to as well start properly. "Proper "in a way that you can make the best out of fermented soybeans. What's good Natto?Is there a bad Natto? No, there is no bad Natto, but there are overwhelming cases of bad soybeans. Those bad cases are apparent in the US and some bad practice are imported to Japan and thus, not all Japanese made Natto is non GMO. As far as my family is concerned, non GMO Natto are good Natto.When you are buying a pack of commercial Natto, please carefully look for the description that specifically states non GMO soybeans as main Ingredient.
Where to buy Natto locally?Natto can be found in many Asian supermarkets in the freezer secton. In Portland, my family has purchased natto at: Bu Han Fu Bonn Anzen Uwajimaya How to prepare Natto?Well, I don't want to impose on you how to enjoy your food. But, you would want to stir Natto before you eat it. How many time do you need to stir? That's up to you but Rosanjin once told that to stir 424 times. That's a lot of work in the early morning or if you like it can be your new morning workout. There is also an evidence conducted by NHK or the Japanese National Broadcasting program "Tameshite Gatten" that approximately 200 stirs will result in same viscosity and the activation of the "Umami" in Natto as Rosanjin's discipline. On the other hand, my friends only stirs 15 times clockwise and 15 times counter clockwise for the best taste.
After all, it is your Natto and eating Natto alone is an adventure for you. So, "Knock yourself out!" When our family eats Natto, we stir it until strings or Natto web goes away. Beans are covered with a blessing of foamy Umami. Then, add Tamari and shaved bonito and mix them well. We garnish with green onion or most of the time mix them with the rest of the goodies. When we have fresh farm eggs available, we mix it in raw as well. I personally like mixing yolk only but my son likes mixing a whole egg. Either you mix or have separately, Nori (Paper thin dried seaweed) is a must have with Natto. Oh, touch of sesame oil adds wonderful aroma to it. Kim chi is a good compliment for Natto. It's a Umami fusion. Okra is also good to mix. Doing more with Natto.Once you like the unique flavor of Natto, you may want to go beyond the realm of traditional breakfast and enjoy creative Natto dishes. Now, before you go way too far, here are some proven variations (Can't go wrong as long as you like Natto itself.)
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Unless the label said what you see in left, you can assume that the Natto is made of genetically modified soybeans. I would recommend to stay away from those.
Once you are done with your routine, you may optionally add flavored soy sauce that usually comes with the package or substitute with your favorite soy sauce or tamari. You may also add mustard.