Natto - My side of the story

This is not a theory paper on natto. I am sure there is plenty of specific info of that kind on the net for the taking.

I am crazy about natto and I just want to wax lyrical over it here.

Natto is, of course, a product from ancient Japan. I can't accurately explain its attractiveness to the Japanese but it is something Japanese appreciates, being brought up on it from young.

I am very much a Kanto resident. (Kanto = region east of Hakone checkpoint) It is said that the people of Kansai, whose palate is mild and clear, do not favor natto like their Kanto counterparts who love their food heavily flavoured.

Many a times, from foreigners tasting it for the first time, I heard comments like "strong smell like decaying cheese" or "slimey". They are not wrong. Natto does have a strong smell and is slimey in texture. Like blue cheese, it takes some getting used to to appreciate and love.

Freshly made natto has a slimey sticky sheen, frozen ones will achieve such an appearance after it has been stirred well with gusto. The more it is stirred, the more gooey it becomes. Then add a dash of soy sauce (optional) and as much karashi (japanese mustard) as you desire. Optional toppings include green onions, seaweed, sesame seeds and thinly sliced young okra or just eat it as it is over hot steaming white rice.

Natto is a staple food of traditional japanese breakfast, along with grilled mackeral and miso soup and white rice. These days, there are many ways of eating natto. There is natto toast, natto curry, natto in pork soup. Fusion cooking has made natto into an ingredient of cooking.

There have been many medical claims regarding natto. It reduce blood clotting, helps lower obesity due to its low calories. It has Vitamin K which aids with calcium binding etc etc.

Ask any Japanese walking by you, they will probably tell you they had natto for breakfast, and they felt vitalised and energised after having it.

And that, is what natto is to the Japanese.