I don't know how many of you have heard of nattou, let alone tried it, so I will try to explain it. Nattou is a fermented soy bean paste, it's extremely sticky and has a very strong flavor. Although known for its smell, I honestly did not notice it until I ate some. However, now that I have eaten it, I am sure its distinctive flavor/smell will haunt me forever. I'd say it's disgusting, but that doesn't really describe what is wrong with it. It's the sort of flavor/texture combo you have to taste to understand, and once you do you will probably not be happy you tried it.
However, this much I pretty much knew and expected beforehand. So I decided to prepare it in a somewhat traditional way, that sounded good. As described in my last post, I put it over white rice with blanched spinach and a raw egg. It came with a packet of soy sauce and mustard, so I put them in too. After a little mixing this is what it looked like:
Since I bought it in a pack of two, I am tempted to try and make it more edible. My main thought is I need to cook the egg, or not use one at all, to help the texture. I might need to use two packs of rice, as well. More spinach, maybe some carrots could help. Hell -- maybe I will just make instant curry and put it in there with lots of cayenne pepper and some salt. Maybe just put it at the bottom of a bottle of Vodka/Soju -- by the time you get to the nattou you shouldn't be able to taste or feel it.
I hope this post can help someone.
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