The World-Wide Sushi Restaurant Reference
Natto. Fermented soy bean.
- From SM [alt.food.sushi, 27 March 2020]: ``Natto is made from cooked soybeans that are fermented with a bacterium, Bacillus natto. The bacteria are often found naturally associated with rice straw. However, the comtemporary version is actually fermented soybeans innoculated with a better strain of Bacillus natto. It is best with a little bit of soy sauce, hot mustard (not wasabi) and grated daikon radish served over a bowl of warm rice. It is slimy and folks in the Kansai region (Osaka, Kyoto, Kobe, etc.) normally don't like natto. You can experiment natto feeling with raw okra. Chop the raw okras and stir them, then you will find consitency of natto. BTW, I also like chopped raw okras which can be eaten like natto. If you like tuna sashimi, try sliced avocados with soy sauce or poor man's sashimi.''
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