Comments on A Series of Kitchen Experiments: Nuts about Natto, you?

Hi Cindy! That's an awesome idea, thanks for shari...

2009-05-12T10:46:00.000-04:00

Hi Cindy! That's an awesome idea, thanks for sharing! I've always ate my natto straight up with some soy sauce, green onions and a bit of mustard. I should try adding natto into my stir fries and over a bed of rice. Mm sounds yummy! :)

Hi Elaine! I enjoyed reading your blog! I'm a Mala...

2009-05-12T02:41:00.000-04:00

Hi Elaine! I enjoyed reading your blog! I'm a Malaysian too currently residing in Japan, and I'm totally crazy about natto! I somehow managed to overcome the smell, and have been eating natto once every week (when I was a student, almost everyday). My favorite way to cook it is to fry some vegetables (tofu is the best!) and then stir in the natto to make the gravy thick! Then pour it on hot steaming rice! It's just like a natto donburi (natto bowl)! ^_^

I have tried it many years ago and I never forget ...

2009-03-28T03:35:00.000-04:00

I have tried it many years ago and I never forget how it looks and taste! Natto is no no for me. For me its name stands for No Action Talk & Taste Only. Will never adapt to its taste and that sticky dish. However I know any fermented food has good bacterias lacto bacilli for our intestines.

D----y

Elsie: Lol, poor thing. You sound like you got sca...

2009-03-26T23:13:00.000-04:00

Elsie: Lol, poor thing. You sound like you got scarred from it's ickiness!

shizuoka: I will try it with leeks someday :)

2009-03-26T23:12:00.000-04:00

shizuoka: I will try it with leeks someday :)

Arg...this one is a killer. Killed me once. Won't ...

2009-03-25T05:34:00.000-04:00

Arg...this one is a killer. Killed me once. Won't go near it ever again.

Dear Elaine!Greetings!Thank you so much for stopin...

2009-03-23T19:12:00.000-04:00

Dear Elaine!
Greetings!
Thank you so much for stoping by and comenting!
I forgot to say I also add some strong mustard!
Now as for the inari, mix in a little strong mustard and thinly chopped leeks. I garantee you7ll love them!
Cheers and all that!
Robert-Gilles

lisaiscooking: It's really something out of the or...

2009-03-23T14:35:00.000-04:00

lisaiscooking: It's really something out of the ordinary!

stephchows: It's the (good)bacterias from the fermentation process that makes natto stringy - it's a very bizarre and intriguing thing.

So interesting!! I'd love to try some :) What make...

2009-03-23T14:11:00.000-04:00

So interesting!! I'd love to try some :) What makes it so stringy??

I've been curious about natto since seeing it on t...

2009-03-23T12:48:00.000-04:00

I've been curious about natto since seeing it on the original Iron Chef. I think I have to try it some day.

shizuokagourmet: Hi Robert, good of you to drop by...

2009-03-23T08:06:00.000-04:00

shizuokagourmet: Hi Robert, good of you to drop by! I have got to try stuffing natto in inari soon because that sounds good. I know what you mean, it's a tough food to love but once you start loving it, you just can't stop.

Greetings from Shizuoka, Japan!It took (that was a...

2009-03-23T00:56:00.000-04:00

Greetings from Shizuoka, Japan!
It took (that was a long time ago!) a year to appreciate natto (being French and loving stinking cheese, it wasn't too difficult!)!
But I eat it in any forms, to the point of disgusting my Japanese Missus from time to time!
Actually, not many peopl know that Western Japanese are not that fond of it!
My favourite way of preparing it is:
+1 egg yolk
+some soy sauce
+some sesame oil
+chopped thin leeks
Mix it well and serve on top of freshly steamed rice.
Great deep-fried inside tofu pouches too!
Cheers,
Robert-Gilles