Recently I became a Natto lover. It was not my favorite food when I lived in Japan because I generally don't like beans. In addition Natto has a distinguish smell and funny texture.
However most of Japanese people like this unique food. For the side dish of rice, we normally eat it after stirring hundreds times with soy sauce and some toppings.
My dad adds good amount of soy sauce, a raw egg and Japanese mustard. My brother is crazy about Natto. So I bought a pair of chopsticks specially made for stirring Natto for him. He has Natto one a day. His favorite toppings are a handful of bonito flakes, a hint of Japanese chili and loads of chopped spring onions.
Anyway the reason why I love Natto is I created the recipes to enhance the flavor but reduce the sticky texture. I am going to give you one of the recipes.
Heat the flying pan with sesame oil and cook Natto with pork or chicken, chopped spring onions, pine nuts and Korean chili paste. I wrap them with gem lettuce. I think Natto is versatile, nutritious and economical. I will create more recipes using Natto as I stock up Natto in my freezer!
The recipe is going to be published on Japanese magazine in London sometime soon!
