Natto
Oracle
After lurking for a while, I finally went out and tried natto for the first
time (having been warned off it by various friends). And I liked it. The
type we tried was a little frozen pack which was called "Ohyaama Natto
Mugitoro" made by the Ohyama Tofu company. It was tasty and, of course,
immensely sticky and I didn't find it unpleasant at all. Quite the
opposite.
It was no more strong or smelly than a good quality blue cheese and,
indeed, I found it comparable (with the strands and strings) to a really
cheesy sauce that perhaps had some Vegemite (or Marmite, if you're British)
added to it.
Having had a look on various natto postings, I saw that there are a variety
of "low-aroma" natto available on the market, some of which are slated for
export. Could it be that I managed to get hold of a "low-aroma" version?
Any comments?
n_cr...@spampacbell.net
Next time you're at a sushi bar, try Natto Temake.
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barry
wrote:
the chef i see most regularly nowdays doesn't care much for natto,
except deep fried & served with hot mustard. it's not bad that way,
but i wouldn't go out of my way to order it.
Nona
wrote:
I love natto, but not with sushi - on hot rice, mixed with minced
green onion, mustard, and sauce it comes in or little ponzu.
I find that natto does acquire astringent smell when old or not
properly refrigerated. With these, I usually toss out.
Dan Logcher
> On Sat, 5 Mar 2005 16:53:38 +1000, "Oracle" <sp...@triode.net.au>
> wrote:
>
> I love natto, but not with sushi - on hot rice, mixed with minced
> green onion, mustard, and sauce it comes in or little ponzu.
I've tried natto maki several times hoping to acquire the taste,
but it hasn't happened yet. I suppose I should try it as you described.
Whipped till frothy, right?
What's a decent brand cost for the small container?
--
Dan
Oracle
just over $3 AUD, so its definately a cheap risk.
:)
"Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
news:422cfa61$0$567$b45e...@senator-bedfellow.mit.edu...
Dan Logcher
> The Ohyama brand comes in a 3 pack of tiny serves (total of 150 grams) for
> just over $3 AUD, so its definately a cheap risk.
Sounds like a deal. I'll see if I can find that one.
--
Dan
Greg R. Broderick
$x...@newsreader.com:
> Next time you're at a sushi bar, try Natto Temake.
A nice way that I've found to have natto is in a gunkan maki, mized with
green onions, bonito flakes and topped with a quail's egg.
Tasty! :-)
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James Silverton
> n_cr...@SPAMpacbell.net wrote in news:20050305021911.361
> $x...@newsreader.com:
>
>> Next time you're at a sushi bar, try Natto Temake.
>
> A nice way that I've found to have natto is in a gunkan maki, mized
> with green onions, bonito flakes and topped with a quail's egg.
>
> Tasty! :-)
I might amend that to "just perhaps tastable" (g)! I've tried natto
several times but the last time was two years ago and I still found it
totally uninteresting, IMHO of course.
--
James V. Silverton
Potomac, Maryland, USA
Oracle
"Greg R. Broderick" <te...@oynpxubyvb.qlaqaf.bet> wrote in message
news:Xns9613993CACDC7tn...@dsl093-026-173.hou1.dsl.speakeasy.net...
> n_cr...@SPAMpacbell.net wrote in news:20050305021911.361
> $x...@newsreader.com:
>
> > Next time you're at a sushi bar, try Natto Temake.
>
> A nice way that I've found to have natto is in a gunkan maki, mized with
> green onions, bonito flakes and topped with a quail's egg.
>
> Tasty! :-)
>
Sounds tasty - I'll definitely give that a try. Cheers!
Nona
<dlogcher*xspam*@comcast.net> wrote:
>I've tried natto maki several times hoping to acquire the taste,
>but it hasn't happened yet. I suppose I should try it as you described.
>Whipped till frothy, right?
I usually microwave for 15-20 seconds max and stir it until it gets
gooey. Put that on top of hot rice, minced green onion, mustard, and
sauce from the packet and a bit more ponzu. When it's not old, it has
very nice nutty flavor. But, when it's old, it's pretty bad.
For sometime, small soy beans were preferred in Japan, but I
understand that larger soy beans are becoming more popular again.
>
What's a decent brand cost for the small container?
There are some really good brands, but I can't recall right now. I'll
check it out when I go to the market again. But, cheaper ones are ok
to start like the one Oracle mentioned. But, this brand is sometimes
hit and miss as far as astringency goes. When it's bad, it's really
bad!
Dan Logcher
> > What's a decent brand cost for the small container?
>
> There are some really good brands, but I can't recall right now. I'll
> check it out when I go to the market again. But, cheaper ones are ok
> to start like the one Oracle mentioned. But, this brand is sometimes
> hit and miss as far as astringency goes. When it's bad, it's really
> bad!
Hit or miss, huh? Ok, I guess I'm going to have to take a shot or two.
Natto is suppose to be good for you, right?
--
Dan
Michael
"Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
news:422cfa61$0$567$b45e...@senator-bedfellow.mit.edu...
> > On Sat, 5 Mar 2005 16:53:38 +1000, "Oracle" <sp...@triode.net.au>
> > wrote:
> >
> > I love natto, but not with sushi - on hot rice, mixed with minced
> > green onion, mustard, and sauce it comes in or little ponzu.
>
> I've tried natto maki several times hoping to acquire the taste,
> but it hasn't happened yet. I suppose I should try it as you described.
> Whipped till frothy, right?
I prefer natto in the morning with a raw egg. Breakfast of champions. I
have chickens so I feel safe eating the raw eggs.
>
> What's a decent brand cost for the small container?
$3-$4 for a three pack.
Dan Logcher
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:422cfa61$0$567$b45e...@senator-bedfellow.mit.edu...
>
>>Nona wrote:
>>
>>>On Sat, 5 Mar 2005 16:53:38 +1000, "Oracle" <sp...@triode.net.au>
>>>wrote:
>>>
>>>I love natto, but not with sushi - on hot rice, mixed with minced
>>>green onion, mustard, and sauce it comes in or little ponzu.
>>>
>>I've tried natto maki several times hoping to acquire the taste,
>>but it hasn't happened yet. I suppose I should try it as you described.
>>Whipped till frothy, right?
>>
>
> I prefer natto in the morning with a raw egg. Breakfast of champions. I
> have chickens so I feel safe eating the raw eggs.
That's what I've heard.. I love freshly laid eggs too.
> $3-$4 for a three pack.
That's pretty cheap. Can you suggest a good brand?
--
Dan
Michael
> Michael wrote:
>
> > "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> > news:422cfa61$0$567$b45e...@senator-bedfellow.mit.edu...
> >
> >>Nona wrote:
> >>
> >>>On Sat, 5 Mar 2005 16:53:38 +1000, "Oracle" <sp...@triode.net.au>
> >>>wrote:
> >>>
> >>>I love natto, but not with sushi - on hot rice, mixed with minced
> >>>green onion, mustard, and sauce it comes in or little ponzu.
> >>>
> >>I've tried natto maki several times hoping to acquire the taste,
> >>but it hasn't happened yet. I suppose I should try it as you described.
> >>Whipped till frothy, right?
> >>
> >
> > I prefer natto in the morning with a raw egg. Breakfast of champions.
I
> > have chickens so I feel safe eating the raw eggs.
>
>
> That's what I've heard.. I love freshly laid eggs too.
Twelve laying hens right now and thirty six chicks (about three weeks old
now) "in the chute". Nine ducks also primarialy for foie gras. Learned how
to do the basics of foie gras production from the PETA website...ironic
isn't it. Our way is MUCH more humane than they show (a duck or goose will
do it to themselves without forcefeeding if allowed to) and only marginally
less productive.
>
>
> > $3-$4 for a three pack.
>
> That's pretty cheap. Can you suggest a good brand?
Sorry but no. I usually buy the middle of the price range in the freezer.
BreadW...@fractious.net
> Michael wrote:
[Natto]
> > $3-$4 for a three pack.
> That's pretty cheap. Can you suggest a good brand?
There are about 10 or so different ones in the freezers
over at Kotobukiya
Unfortunately, I can never remember which one is the
one I like best. And I can't read the Japanese on
the packages which explains which is which.
Fooey.
But I think they are more like $2 for a three-pack.
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Dan Logcher
> Dan Logcher <dlogcher*xspam*@comcast.net> writes:
>
>>Michael wrote:
>
> [Natto]
>
>>>$3-$4 for a three pack.
>
>
>>That's pretty cheap. Can you suggest a good brand?
>
>
> There are about 10 or so different ones in the freezers
> over at Kotobukiya
I'll be stopping by there for lunch tomorrow, so hopefully
I can pick out a decent brand on the first try. I also hope
they have more ankimo.. It was much better the second time
I made it with cooking sake instead of sweet mirin.
--
Dan
Nona
<dlogcher*xspam*@comcast.net> wrote:
>Hit or miss, huh? Ok, I guess I'm going to have to take a shot or two.
>Natto is suppose to be good for you, right?
Dan, like many things, higher priced items are more often tastier and
it's true with natto too. There are some with additional seasonings
in them, like kombu, shiso, etc and they are very good (and more $$).
Musashi
"Nona" <no...@mukashi-satake.com> wrote in message
news:jjep31hqs34lhpv3f...@4ax.com...
While I agree that there are a multitue of brands and you really need to
"test"
which one you might like the most, I think that across the board there is a
difference between Ootsubu (big beans), Kotsubu (small beans) and Hikiwari
(chopped), so maybe one should determine which of these three tastes best
first,
and then focus on the different brands.
Also how you eat nattou makes a difference too. Some people eat it the way
it is
(mixed of course), while others put the dashi packet, karashi, shouyu etc.
Although I personally prefer Karashi and Shouyu, sometimes I'll go with just
Karashi.
Sometimes I'll go with raw egg yolk and Shouyu with the nattou. Other times
I'll put daikon orishi with a little ponzu on it. All of these create
somewhat different
taste experiences although naturally the common denominator is the taste of
the nattou.
M
BreadW...@fractious.net
> which one you might like the most, I think that across the board
> there is a difference between Ootsubu (big beans), Kotsubu (small
> beans) and Hikiwari (chopped), so maybe one should determine which
Yay - that's exactly the sort of thing I was hoping to figure
out - the packages all have Japanese on them, and English
transliterations (ie. package might say "hikiwari") but
not translations (ie. packages does *not* say "chopped").
Those three words help. If you can think of more such
things (ie. kind of bean, whatever), please post! Thanks!
Musashi
<BreadW...@fractious.net> wrote in message
news:yobd5tu...@panix1.panix.com...
> "Musashi" <Miya...@Hosokawa.co.jp> writes:
>
> > which one you might like the most, I think that across the board
> > there is a difference between Ootsubu (big beans), Kotsubu (small
> > beans) and Hikiwari (chopped), so maybe one should determine which
>
> Yay - that's exactly the sort of thing I was hoping to figure
> out - the packages all have Japanese on them, and English
> transliterations (ie. package might say "hikiwari") but
> not translations (ie. packages does *not* say "chopped").
>
> Those three words help. If you can think of more such
> things (ie. kind of bean, whatever), please post! Thanks!
>
>
I'll have to wait till i am at the store or the wife puts some nattou in the
fridge to
take a look at the packages.
M