As a self-proclaimed adventurous picky eater, I was excited yet apprehensive to try natto, a traditional Japanese breakfast food made from fermented soybeans. Its slimy texture and pungent smell had me a bit hesitant, but I was determined to give it a fair shot.
Natto is known for its nutritional value, boasting an impressive array of protein, iron, calcium, fiber, vitamin K, and probiotics. One serving packs a whopping 23 grams of protein, making it an excellent choice for strength-training individuals like myself.
Preparing natto is fairly simple. I purchased a pack from my local Japanese grocery store and followed the instructions to microwave it briefly to room temperature. The key to enjoying natto is in the mixing. The more you mix it, the better it tastes. I diligently mixed it for several hundred times, gradually adding the included tare sauce and reserving the karashi for the end.
Finally, it was time to take the plunge. I assembled my bowl of natto gohan, topped with scallions, and took my first bite. To my surprise, the flavor was mild and savory, with a distinct umami flavor. The texture was not as slimy as I had feared, though I did need a napkin on hand to deal with the occasional stringy bits.
I found natto to be a surprisingly satisfying and energizing breakfast option. It left me feeling full without weighing me down, and I could definitely see myself incorporating it into my regular breakfast routine, especially before workouts. While it may not be to everyone’s taste, I encourage adventurous eaters to give natto a try. Its nutritional benefits and unique flavor profile make it a worthwhile culinary experience.
