tag:blogger.com,1999:blog-3101980281470446262.post7770662556948557326..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Natto (Fermented Soy Beans)/納豆Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-5288074664581459782008-11-23T04:26:00.000+09:002008-11-23T04:26:00.000+09:00Yes, that's right, the beans were broken up. I th...Yes, that's right, the beans were broken up. I think that's the only kind I've had so far in London. I can't actually remember whether they were already mixed with seasonings! But I'm fairly sure that the tuna wasn't marinaded; it does look in the photo like it's glistening, but I think that's just the fish itself.<BR/><BR/>It would have been good with a bowl of rice, yes! I just had agedashi tofu and the tuna natto and a couple of maki though (and, yes, sake!)<BR/><BR/>Thanks for the search link — some good-looking stuff in there. Interesting to see the raw egg in some of them, a bit like steak tartare.Kakehttps://www.blogger.com/profile/17927377657859265168noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-68387956872962846192008-11-22T09:28:00.000+09:002008-11-22T09:28:00.000+09:00The link does not work.OK, here it is:http://image...The link does not work.<BR/>OK, here it is:<BR/>http://images.google.co.jp/images?sourceid=navclient&hl=ja&ie=UTF-8&rlz=1T4DAJP_jaJP290JP290&q=%E7%B4%8D%E8%B1%86%E3%81%BE%E3%81%90%E3%82%8D&um=1&sa=N&tab=wiHiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-77040734509527638082008-11-22T09:25:00.000+09:002008-11-22T09:25:00.000+09:00Nancy Heller: Just mix everthing together: natto...Nancy Heller: Just mix everthing together: natto, sauce and mustard (which come with the natto), and boiled daikon stems and leaves. Natto is an acquired taste for non-Japanese, and most Japanese acquire its taste at the age of one (laugh).<BR/>Kake: Thanks for the link. I looked at the photo and others. I don't think there is an authentic way to eat that particular dish. Personally, I would eat the natto with the spring onions and the tuna with the wasabi, but I think there are people who want to mix them all together.<BR/>From what I can tell from that photo, the natto is not regular, whole bean natto, but "hikiwari" natto (crushed into small pieces) and is already seasoned (mixed) with sauce.<BR/>I'm not sure but the tuna looks already seasoned with soy sauce or something similar. (Was it zuke?)<BR/>I think you had the dish as an appetizer for sake, but personally, I would want to have it with hot rice. In Japan, there are things called natto maguro (= tuna) don (donburi, bowl).<BR/>Here are results of a Google search for "natto maguro" in Japanese. <BR/><A>link</A>Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-39066245087768937662008-11-22T04:24:00.000+09:002008-11-22T04:24:00.000+09:00I like natto too, and I'm not Japanese. I don't t...I like natto too, and I'm not Japanese. I don't think it's any weirder than e.g. blue cheese!<BR/><BR/>Here's a photo of some tuna with natto I had earlier this year: <A HREF="http://flickr.com/photos/kake_pugh/2553524269/" REL="nofollow">on Flickr</A>. I wasn't entirely sure how to eat it — I wasn't sure if the little wooden spoon was for mixing the spring onions and wasabi into the natto, or for eating the natto, or for something else entirely! It was a tasty dish, though.Kakehttps://www.blogger.com/profile/17927377657859265168noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-68555879758065160512008-11-22T03:13:00.000+09:002008-11-22T03:13:00.000+09:00How did you prepare these? Looks good to me!How did you prepare these? Looks good to me!Nancy Hellerhttps://www.blogger.com/profile/10882024476105521785noreply@blogger.com