Natto

[Forest Nymph]

After a brief convo in another thread, I decided to try natto!

I honestly did not find it that bizarre or shocking or different.

I did, however, buy an organic brand from the co-op - maybe the quality was just good?

I also loosely followed instructions on how to eat vegan natto on a couple different websites.

First, I put on a pot of sticky rice, and allowed that steam.

Then I opened the natto, removed the plastic and stirred it about 50 times (this is supposed to make the texture more appetizing).

When the rice was done, I topped it with the stirred natto.

I added a splash of tamari (or you can use soy sauce), sesame oil, and since I didn't have Japanese mustard I used the closest thing: Annie's horseradish mustard.

After tasting, I realized I had added a little too much mustard, so added a little more sesame oil and a couple more splashes of tamari.

Then I topped it with fresh scallions.

I found it very good and very satisfying, with a subtle creamy flavor when combined with the rice and condiments. A nice umami, filling breakfast.

So what is the big deal?

I think people with a strong aversion to "sticky"textures or people who hate the smell of cheese might not respond well. As someone who used to love cheese, the smell didn't strike me as especially strong or stinky.

Then again, I also prepared the natto according to real Japanese advice, and used an organic brand. *shrug*

 

[Sax]

I'd try it but sounds like the texture would put me off

 

[silva]

I probably didn't have an organic natto, there were so many to choice from and I had to read the teeny English ingredient label. Many had bonito flakes.
I did the stirring, adding everything you did, including wasabi, rice vinegar, hot chili oil...
It was truly the worst thing I ever had that wasn't technically rancid. It made me think of a pack of hot dogs that had been left in a bag in the sun for days
Worse than I imagined.
I don't really remember the smell. The stickiness though was was exactly what I remembered from rotten meat

 

[Forest Nymph]

It may be like cilantro - some people love cilantro, some people think it smells like soap or even feet.

I've also been eating Japanese food my entire life. My grandfather was stationed in Japan when he was young, my best friend (or one of them) in high school was Japanese and she took me out for sushi, and in my early 20s my family had Japanese or Mediterranean food on every special occasion (except for major Western holidays).

Not sure.

 

[beforewisdom]

I tried natto a few years ago.

I went to a Japanese grocery store in my area. They had a large variety, but I could not find a vegan variety and all of the varieties had many additives.

I found a natural, organic, fish free( watch those bonito flakes), vegan variety at a local Whole Foods-like chain.

It wasn't bad, but it was $5 per container/serving, so that is the last time I had it.

 

[Susan W]

After a brief convo in another thread, I decided to try natto!

I honestly did not find it that bizarre or shocking or different.

I did, however, buy an organic brand from the co-op - maybe the quality was just good?

I also loosely followed instructions on how to eat vegan natto on a couple different websites.

First, I put on a pot of sticky rice, and allowed that steam.

Then I opened the natto, removed the plastic and stirred it about 50 times (this is supposed to make the texture more appetizing).

When the rice was done, I topped it with the stirred natto.

I added a splash of tamari (or you can use soy sauce), sesame oil, and since I didn't have Japanese mustard I used the closest thing: Annie's horseradish mustard.

After tasting, I realized I had added a little too much mustard, so added a little more sesame oil and a couple more splashes of tamari.

Then I topped it with fresh scallions.

I found it very good and very satisfying, with a subtle creamy flavor when combined with the rice and condiments. A nice umami, filling breakfast.

So what is the big deal?

I think people with a strong aversion to "sticky"textures or people who hate the smell of cheese might not respond well. As someone who used to love cheese, the smell didn't strike me as especially strong or stinky.

Then again, I also prepared the natto according to real Japanese advice, and used an organic brand. *shrug*

I love natto too and we have it about twice a week or so.
I agree with the cheese thing. If you liked strong cheese or other fermented flavors you’ll probably like natto. We like it with spaghetti and on toast. Again, with the scallions, soy sauce and mustard.

 

[Susan W]

Oops! My reply is up there somewhere. Anyway, love natto and so do my kids.
With rice of course but also with spaghetti and also on toast. Yum.

 

[Forest Nymph]

I tried natto a few years ago.

I went to a Japanese grocery store in my area. They had a large variety, but I could not find a vegan variety and all of the varieties had many additives.

I found a natural, organic, fish free( watch those bonito flakes), vegan variety at a local Whole Foods-like chain.

It wasn't bad, but it was $5 per container/serving, so that is the last time I had it.

From what I understand all of the non-vegan ingredients (tare sauce or bonito flakes) are packaged separately, like in tiny sauce packs similar to the oils and spices that come with instant ramen noodles. So you can just toss them out, you can still eat the natto. This is really helpful for someone to know if they plan on ever actually going to Japan (I do).

The organic local-ish brand I got was a bit pricey as well, but no more so than buying vegan meats or veggie cheez.

 

[beforewisdom]

From what I understand all of the non-vegan ingredients (tare sauce or bonito flakes) are packaged separately, like in tiny sauce packs similar to the oils and spices that come with instant ramen noodles. So you can just toss them out, you can still eat the natto.

Wow, that is useful to know. Maybe I will try it again someday if I make it back to that Japanese grocery store.

 

[SuicideBlonde]

Ok, you have my curiosity. I might try to pick some up next Asian market outing.

 

[Sax]

From what I understand all of the non-vegan ingredients (tare sauce or bonito flakes) are packaged separately, like in tiny sauce packs similar to the oils and spices that come with instant ramen noodles. So you can just toss them out, you can still eat the natto. This is really helpful for someone to know if they plan on ever actually going to Japan (I do).

The organic local-ish brand I got was a bit pricey as well, but no more so than buying vegan meats or veggie cheez.

But you'd still be paying for animal products

 

[Andy_T]

I'd try it but sounds like the texture would put me off

I guess "slimy" would be a great way to describe the texture.
So yes, not everybody's cup of tea.

 

[Susan W]

But you'd still be paying for animal products

 

[Susan W]

That’s true about paying for the animal products. If that was important to you you’d have to go to the big natto manufacturing areas where they sell it packed in straw with out the little packets and eat that. Specialist stuff.
Here in Japan some people make it themselves, I’m pretty sure you can buy the natto bacteria and do it yourself. At our house we eat do much it might be worth it.
I think it’s probably quite straightforward like yoghurt

 

[Raven]

I have tried it once and didn't like it although I can't remember the reason why now.

 

[Forest Nymph]

But you'd still be paying for animal products

Right and some people don't have a choice, like when they're traveling in Japan. And you really aren't paying for the tiny packets of seasoning but the natto itself. Vegan as long as its practical and practicable.

 

[Forest Nymph]

I've been doing research on this for quite a while and have friends that are, you know, Japanese and it can be difficult to find vegan food outside of major cities in Japan because "vegetarians" often eat eggs, or even fish. I have a friend who is Japanese who kept calling himself a vegetarian and advocating for everyone else to be, but he still ate fish and other sea life. There are also apparently vegan dishes a-plenty that can be ordered without egg, but not without traces of broth made from fish bones/heads or something. Like, no actual pieces of fish or sea life, but it being the source of broth. This is a sustainable and frankly indigenous approach to being low-waste in a country where people traditionally grew rice, fished locally, and otherwise ate things like vegetables and soy. I know also in China, for example, in extreme rural areas where people basically have little to no food packaging, that they grow plants (like rice) in water with fish - the fish fertilize the plants, something about the plants nourishes the fish and the indigenous people there don't over-fish - they have the traditional respect for life and the environment that people are more likely to lack in modern cities. I take zero issue with such people. The people I have a problem with are "indigenous" people who buy animal products at the grocery store and in restaurants like everyone else. That gets on my last nerve.

 

[Sax]

Right and some people don't have a choice, like when they're traveling in Japan. And you really aren't paying for the tiny packets of seasoning but the natto itself. Vegan as long as its practical and practicable.

There are vegans in Japan. And yes, you really are paying for the animal products within. Draw your line where you want but let's be honest.

 

[Susan W]

There are vegans in Japan.

Yep! I’m vegan and I’m in Japan. Not easy but doable. Natto is my friend.

 

[Sax]

Yep! I’m vegan and I’m in Japan. Not easy but doable. Natto is my friend.

Would you say it's not possible or practicable in Japan to avoid buying food containing animal products?