Welcome to today’s daily kōrero!
Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!
Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.
So, how’s it going?
What’s a natto ferment?
It’s traditionally made from soybeans cultured with Bacillus Subtilis, a traditional culture. It comes out slimy with weird bacteria sticky strings threading between the beans. Traditional in Japan and revered for its health giving properties.
Traditionally eaten by stirring the beans and adding soy sauce and mustard to taste. I mix mine with homemade plain yoghurt, spices and hot sauces, then spread it on toast.
Maybe not everyone’s cup of tea due to the slime.
Is it something you can buy without making it yourself?
If you have a Japanese supermarket/shop nearby, they’ll probably have some. It’s sold in packs of 4 from the freezer. Can’t get it where we are, and they can’t post it, so it’s DIY for me.
There typically are 2 types, the red pack and the green pack. The red pack is traditional, the green pack is a mix of natto and tofu.
Give it a try. Take it from the freezer, let it thaw for an hour or two, open the pack and stir in the mustard etc. In Japan it’s served on a small dish of rice.
Thanks! On not sure if we have a Japanese shop nearby but I’ve saved your post and will look into it when I get around to it 🙂