Not nuts over natto

I am jealous of my friends who love natto (fermented soybeans).

One of the first couple of things you will encounter in Japan over breakfast is a serving of natto, among many other things. I remember giving it a try even if I knew I wouldn’t like it during my first morning in Tokyo. I still don’t like it but given the chance, I still want to like it even if my taste buds disagree.

Some say it takes several tries before you get to like it. I’ve tried doing that with durian but to no avail. I just don’t like stinky food.

A friend who loves natto shared with me how she mixes it with different things everytime. She likes it best with rice and with miso soup. But she mixes it too sometimes with kimchi or grated daikon, sometimes with drops of olive oil.

Today, I watched the newest episode of Terrace House Tokyo 2019-2020 and Haruka prepared a natto curry cheese casserole for the housemates, a recipe she learned as a teenager while working at a restaurant. The natto casserole was the restaurant’s specialty.

And that is why I’m writing this post. Terrace House brought me here.

So how do you like your natto?

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