Kitchen Confessional

It's lunchtime. I'm hungry, but it's a deadline day and I don't have time to whip up a mini-feast. What's a ravenous girl to do when she needs something fast and satisfying that will fill her up without weighing her down? Natto, of course!

Natto falls under the category of "acquired tastes"--at least for most of us who didn't grow up eating a traditional Japanese diet. Natto is simply fermented soybeans, and they're usually sold at Japanese or Korean supermarkets in these awful little Styrofoam containers. (The only natto negative I've found so far!)

How does it taste? Weirdly cheesy, in a really good way. And savory. And rich. The one thing that takes a little getting used to is natto's sticky, stringy quality. It's got that same sort of viscosity as, say, okra, or ... well, use your imagination (or don't). 

Natto is really good for you. Besides the good bacteria that supports intestinal health, it's a protein powerhouse and is a good source for your Omega-3 fatty acids.  Have you ever tried natto? What do you love about it?