Not sure what the fuss is.

In either direction.

I finally bought some Natto from the Asian megamart.
It came frozen in little snack-size styrofoam tubs, three
to the pack.

Inside the tub was a small packet of sweetened soy sauce, a
teeny packet of hot yellow mustard, a slip of plastic wrap,
and about three tablespoons of small brown beans (looked
like whole lentils) with the requisite film of stringy goo.

I kind of liked the smell, considering how vile many
people describe the whole experience. It had an aroma a
bit like a low-end chocolate/peanut-butter combination.
I wish it'd tasted that good.

I tried it cold and straight, and it tasted just bitter
and beany. I added the mustard and the soy sauce, and
all I could taste then was mustard and soy sauce.

The stringy goo was more annoyance than flavor component.

It wasn't utterly vile, and it wasn't a taste treat I'd
have loved as a child.

So that's all the effort I'm going to put into Natto for
my lifetime.

--Blair
"Now I desperately want some
Reese's Pieces in emulsified
maple syrup. With or without
mustard and soy sauce."

Blair P. Houghton > wrote:
> Not sure what the fuss is.
>
> In either direction.
>
> I finally bought some Natto from the Asian megamart.
> It came frozen in little snack-size styrofoam tubs, three
> to the pack.
>[]
> I tried it cold and straight, and it tasted just bitter
> and beany. I added the mustard and the soy sauce, and
> all I could taste then was mustard and soy sauce.
>
I've had natto temake many times at good sushi bars. It's always been good.
>
> It wasn't utterly vile, and it wasn't a taste treat I'd
> have loved as a child.
>
There were many things I didn't like as a child, that I love now.
I must admit, I still don't like beef liver.

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Blair P. Houghton wrote:
> Not sure what the fuss is.
>
> In either direction.
>
> I finally bought some Natto from the Asian megamart.
> It came frozen in little snack-size styrofoam tubs, three
> to the pack.


Did you ever read The Sneeze's blurb on Natto? Scroll down and get a
gander...
http://www.thesneeze.com/mt-archives...ont_eat_it.php

"Blair P. Houghton" > wrote in message
. ..
> Not sure what the fuss is.
>
> In either direction.
>
> I finally bought some Natto from the Asian megamart.
> It came frozen in little snack-size styrofoam tubs, three
> to the pack.
>
> Inside the tub was a small packet of sweetened soy sauce, a
> teeny packet of hot yellow mustard, a slip of plastic wrap,
> and about three tablespoons of small brown beans (looked
> like whole lentils) with the requisite film of stringy goo.
>
> I kind of liked the smell, considering how vile many
> people describe the whole experience. It had an aroma a
> bit like a low-end chocolate/peanut-butter combination.
> I wish it'd tasted that good.
>
> I tried it cold and straight, and it tasted just bitter
> and beany. I added the mustard and the soy sauce, and
> all I could taste then was mustard and soy sauce.
>
> The stringy goo was more annoyance than flavor component.
>
> It wasn't utterly vile, and it wasn't a taste treat I'd
> have loved as a child.
>
> So that's all the effort I'm going to put into Natto for
> my lifetime.
>
> --Blair
>


Good for you - IMHO the texture is that of lumpy snot, and the smell is that of
a fermented poultry. I sensational breakfast food. :-o

Dimitri

"Blair P. Houghton" > wrote in message
. ..
> Not sure what the fuss is.
>
> In either direction.
>
> I finally bought some Natto from the Asian megamart.
> It came frozen in little snack-size styrofoam tubs, three
> to the pack.
>
> Inside the tub was a small packet of sweetened soy sauce, a
> teeny packet of hot yellow mustard, a slip of plastic wrap,
> and about three tablespoons of small brown beans (looked
> like whole lentils) with the requisite film of stringy goo.
>
> I kind of liked the smell, considering how vile many
> people describe the whole experience. It had an aroma a
> bit like a low-end chocolate/peanut-butter combination.
> I wish it'd tasted that good.
>
> I tried it cold and straight, and it tasted just bitter
> and beany. I added the mustard and the soy sauce, and
> all I could taste then was mustard and soy sauce.
>
> The stringy goo was more annoyance than flavor component.
>
> It wasn't utterly vile, and it wasn't a taste treat I'd
> have loved as a child.
>
> So that's all the effort I'm going to put into Natto for
> my lifetime.
>

You're a much braver soul than I, Blair. The very thought of the smell,
texture and color of natto sends my guts a trembling. My eyes instantly
water and I feel a gag reflex. My ex-husband used to order it just to
torture me and I'd have to leave the restaurant.

kili

Goomba38 wrote:
> Blair P. Houghton wrote:
>
>> Not sure what the fuss is.
>>
>> In either direction.
>>
>> I finally bought some Natto from the Asian megamart.
>> It came frozen in little snack-size styrofoam tubs, three
>> to the pack.
>
>
>
> Did you ever read The Sneeze's blurb on Natto? Scroll down and get a
> gander...
> http://www.thesneeze.com/mt-archives...ont_eat_it.php

Oh man, what a riot! I have a can of Libby's Potted Meat in my
cupboard. At iCast, we had a gaming clan called the Canned Meat Clan,
and we'd bring in all types of canned meat. Sardines, oysters, anchovies,
and such were typical. But the Potted Meat was the King of all that
is canned.

When iCast foled, I became the keeper of the meats.. most of which were
eaten. But I'm too chicken to eat that one.

http://bluefish.mit.edu/icons/cannedmeat.jpg

I still have the Potted Meat, Escargot, and a King Oscar.
All the rest were eaten.. and a few more that were add after
this picture was taken.

--
Dan

"Blair P. Houghton" > wrote in message
. ..
> Not sure what the fuss is.
>
> In either direction.
>
> I finally bought some Natto from the Asian megamart.
> It came frozen in little snack-size styrofoam tubs, three
> to the pack.
>
> Inside the tub was a small packet of sweetened soy sauce, a
> teeny packet of hot yellow mustard, a slip of plastic wrap,
> and about three tablespoons of small brown beans (looked
> like whole lentils) with the requisite film of stringy goo.
>
> I kind of liked the smell, considering how vile many
> people describe the whole experience. It had an aroma a
> bit like a low-end chocolate/peanut-butter combination.
> I wish it'd tasted that good.
>
> I tried it cold and straight, and it tasted just bitter
> and beany. I added the mustard and the soy sauce, and
> all I could taste then was mustard and soy sauce.
>
> The stringy goo was more annoyance than flavor component.
>
> It wasn't utterly vile, and it wasn't a taste treat I'd
> have loved as a child.
>
> So that's all the effort I'm going to put into Natto for
> my lifetime.
>
> --Blair

This post reflects the reality of Nattou.
First and foremost, it's nowhere near the big deal that people make it out
to be.
And that some people will be neutral to it, others will love it, and others
will hate it.
Which is exactly how people in Japan feel about Nattou.

Musashi

Musashi wrote:
> "Blair P. Houghton" > wrote in message
> . ..
>
>>Not sure what the fuss is.
>>
>>In either direction.
>>
>>I finally bought some Natto from the Asian megamart.
>>It came frozen in little snack-size styrofoam tubs, three
>>to the pack.
>>
>>Inside the tub was a small packet of sweetened soy sauce, a
>>teeny packet of hot yellow mustard, a slip of plastic wrap,
>>and about three tablespoons of small brown beans (looked
>>like whole lentils) with the requisite film of stringy goo.
>>
>>I kind of liked the smell, considering how vile many
>>people describe the whole experience. It had an aroma a
>>bit like a low-end chocolate/peanut-butter combination.
>>I wish it'd tasted that good.
>>
>>I tried it cold and straight, and it tasted just bitter
>>and beany. I added the mustard and the soy sauce, and
>>all I could taste then was mustard and soy sauce.
>>
>>The stringy goo was more annoyance than flavor component.
>>
>>It wasn't utterly vile, and it wasn't a taste treat I'd
>>have loved as a child.
>>
>>So that's all the effort I'm going to put into Natto for
>>my lifetime.
>>
>>--Blair
>
>
> This post reflects the reality of Nattou.
> First and foremost, it's nowhere near the big deal that people make it out
> to be.
> And that some people will be neutral to it, others will love it, and others
> will hate it.
> Which is exactly how people in Japan feel about Nattou.

Isn't it about 50/50 in Japan? Or does that depend on which region.

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > "Blair P. Houghton" > wrote in message
> > . ..
> >
> >>Not sure what the fuss is.
> >>
> >>In either direction.
> >>
> >>I finally bought some Natto from the Asian megamart.
> >>It came frozen in little snack-size styrofoam tubs, three
> >>to the pack.
> >>
> >>Inside the tub was a small packet of sweetened soy sauce, a
> >>teeny packet of hot yellow mustard, a slip of plastic wrap,
> >>and about three tablespoons of small brown beans (looked
> >>like whole lentils) with the requisite film of stringy goo.
> >>
> >>I kind of liked the smell, considering how vile many
> >>people describe the whole experience. It had an aroma a
> >>bit like a low-end chocolate/peanut-butter combination.
> >>I wish it'd tasted that good.
> >>
> >>I tried it cold and straight, and it tasted just bitter
> >>and beany. I added the mustard and the soy sauce, and
> >>all I could taste then was mustard and soy sauce.
> >>
> >>The stringy goo was more annoyance than flavor component.
> >>
> >>It wasn't utterly vile, and it wasn't a taste treat I'd
> >>have loved as a child.
> >>
> >>So that's all the effort I'm going to put into Natto for
> >>my lifetime.
> >>
> >>--Blair
> >
> >
> > This post reflects the reality of Nattou.
> > First and foremost, it's nowhere near the big deal that people make it
out
> > to be.
> > And that some people will be neutral to it, others will love it, and
others
> > will hate it.
> > Which is exactly how people in Japan feel about Nattou.
>
> Isn't it about 50/50 in Japan? Or does that depend on which region.
>

Traditionally the people from Kansai (western Japan-Osaka, Kobe Kyoto etc)
were said to not like it,
while those from Kanto (eastern Japan - Nagoya, Tokyo etc) were said to like
it. But that goes back to
the days when nattou was mostly made in Kantou and couldn't be delivered as
far as Kansai in good shape.
Frankly I don't think the above saying means much today, since I know people
from Kansai who love
nattou and peole from Tokyo who hate it. Don't know what the exact numbers
are.

On a separate note, but sticking to "gooeyness". I had mekabu today over hot
rice for breakfast.
It is a seaweed, I think like a kelp which is chopped thin and is quite
gooey.
It comes in those same styrofoam 3-pack containers.

M

Blair P. Houghton wrote:
> It wasn't utterly vile, and it wasn't a taste treat I'd
> have loved as a child.
>
> So that's all the effort I'm going to put into Natto for
> my lifetime.

I keep trying natto makis from time to time and I still can't
get into it. I should probably have it how you did and see if
that makes a difference.

I didn't used to like uni, but I do now. Maybe it will grow
on me (ha, grow).

--
Dan

"Dan Logcher" > wrote in message
...
> Blair P. Houghton wrote:
> > It wasn't utterly vile, and it wasn't a taste treat I'd
> > have loved as a child.
> >
> > So that's all the effort I'm going to put into Natto for
> > my lifetime.
>
> I keep trying natto makis from time to time and I still can't
> get into it. I should probably have it how you did and see if
> that makes a difference.
>

The little packets that come with it aren't enough, even for me.
I usually add a bit more hot mustard and soy sauce.
Mix real well by moving your chopsticks in a curcular motion real fast.
Blair really did the straight up aproach. The only thing he could have done
more is to put that nattou over a bowl of hot rice.

> I didn't used to like uni, but I do now. Maybe it will grow
> on me (ha, grow).

Yea, I wouldn't spread it on my armpits or anything.

M

"Blair P. Houghton" > wrote in message
. ..
> Not sure what the fuss is.
>
> In either direction.
>
> I finally bought some Natto from the Asian megamart.
> It came frozen in little snack-size styrofoam tubs, three
> to the pack.
>
> Inside the tub was a small packet of sweetened soy sauce, a
> teeny packet of hot yellow mustard, a slip of plastic wrap,
> and about three tablespoons of small brown beans (looked
> like whole lentils) with the requisite film of stringy goo.
>
> I kind of liked the smell, considering how vile many
> people describe the whole experience. It had an aroma a
> bit like a low-end chocolate/peanut-butter combination.
> I wish it'd tasted that good.
>
> I tried it cold and straight, and it tasted just bitter
> and beany. I added the mustard and the soy sauce, and
> all I could taste then was mustard and soy sauce.
>
> The stringy goo was more annoyance than flavor component.
>
> It wasn't utterly vile, and it wasn't a taste treat I'd
> have loved as a child.
>
> So that's all the effort I'm going to put into Natto for
> my lifetime.
>
> --Blair
> "Now I desperately want some
> Reese's Pieces in emulsified
> maple syrup. With or without
> mustard and soy sauce."

I had a natto/cucumber temaki Friday night as my meal closer. It was
delicious.

Natto-karaage.

Of course, most things taste good deep-fried, but it also takes away
some of the stickiness.

I like to put a raw egg and chopped green onions (when eating it over
rice).

-FM

"forrestmouth" > wrote in message
oups.com...
> Natto-karaage.
>
> Of course, most things taste good deep-fried, but it also takes away
> some of the stickiness.
>
> I like to put a raw egg and chopped green onions (when eating it over
> rice).
>

Excellent way to eat it. I love it.
But you have to be a "raw egg" person.
M

Personally, I will eat natto infrequently, usually with an egg broken into
it and mixed up well, or occasionally natto-maki, at which the itamae
usually comments something about this "baka yaro gaijin" who wants to smell
up the joint (with a grin though).

Actually I prefer uni with a quail egg for something different.

Ed

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>> "Blair P. Houghton" > wrote in message
>> . ..
>>

> Isn't it about 50/50 in Japan? Or does that depend on which region.
>
> --
> Dan

kilikini wrote:

> You're a much braver soul than I, Blair. The very thought of the smell,
> texture and color of natto sends my guts a trembling. My eyes instantly
> water and I feel a gag reflex. My ex-husband used to order it just to
> torture me and I'd have to leave the restaurant.
>
> kili

Did you try it? I thought the smell of durian was terrible but it
tasted pretty good.

Becca

"Becca" > wrote in message
...
> kilikini wrote:
>
> > You're a much braver soul than I, Blair. The very thought of the smell,
> > texture and color of natto sends my guts a trembling. My eyes instantly
> > water and I feel a gag reflex. My ex-husband used to order it just to
> > torture me and I'd have to leave the restaurant.
> >
> > kili
>
> Did you try it? I thought the smell of durian was terrible but it
> tasted pretty good.
>
> Becca
>
>

Bec, I couldn't get past the smell. I'd never make it on Fear Factor.
<ugh>

kili

"kilikini" > wrote:
>
> You're a much braver soul than I, Blair. The very thought of the smell,
> texture and color of natto sends my guts a trembling. My eyes instantly
> water and I feel a gag reflex. My ex-husband used to order it just to
> torture me and I'd have to leave the restaurant.
>
But you do eat poi, don't you?

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Becca > wrote:
>kilikini wrote:
>
>> You're a much braver soul than I, Blair. The very thought of the smell,
>> texture and color of natto sends my guts a trembling. My eyes instantly
>> water and I feel a gag reflex. My ex-husband used to order it just to
>> torture me and I'd have to leave the restaurant.
>>
>> kili
>
>Did you try it? I thought the smell of durian was terrible but it
>tasted pretty good.

That is true.

Thus proving that Durian is anti-Natto.

--Blair
"Don't let them come in contact
with each other, or all other food
in the universe will cease to exist."

> wrote in message
...
> "kilikini" > wrote:
> >
> > You're a much braver soul than I, Blair. The very thought of the smell,
> > texture and color of natto sends my guts a trembling. My eyes instantly
> > water and I feel a gag reflex. My ex-husband used to order it just to
> > torture me and I'd have to leave the restaurant.
> >
> But you do eat poi, don't you?
>
> --

My dear, dear friend..................the sight of someone with their
fingers in that vile paste also sets me off. I can't watch anyone eat it.

kili

kilikini wrote:
> > wrote in message
> ...
>
>>"kilikini" > wrote:
>>
>>>You're a much braver soul than I, Blair. The very thought of the smell,
>>>texture and color of natto sends my guts a trembling. My eyes instantly
>>>water and I feel a gag reflex. My ex-husband used to order it just to
>>>torture me and I'd have to leave the restaurant.
>>>
>>
>>But you do eat poi, don't you?
>>
>>--
>
>
> My dear, dear friend..................the sight of someone with their
> fingers in that vile paste also sets me off. I can't watch anyone eat it.

I have to agree, that was pretty nasty.

--
Dan

"kilikini" > wrote:
> > wrote in message
> []
> > But you do eat poi, don't you?
> >
> My dear, dear friend..................the sight of someone with their
> fingers in that vile paste also sets me off. I can't watch anyone eat
> it.
>
Haloanaka will not smile on you if you don't eat two finger poi, or at
least taro or kana!

"Kana temake onegaishimas'!" ;-)

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote on 08 Jun 2005 20:16:42 GMT:

n> "kilikini" > wrote:
??>> > wrote in message
??>> []
??>>> But you do eat poi, don't you?
??>>>
??>> My dear, dear friend..................the sight of someone
??>> with their fingers in that vile paste also sets me off. I
??>> can't watch anyone eat it.
??>>
n> Haloanaka will not smile on you if you don't eat two finger
n> poi, or at least taro or kana!

n> "Kana temake onegaishimas'!" ;-)

I've stayed away from this discussion since I tried natto many
years ago and I heartily dislike it. Now that poi has been
brought up, may I also say that, IMHO, in addition to having a
weird color it has no discernible taste. However, native
Hawaiians seem to like it!

James Silverton.

On 07 Jun 2005 01:22:01 GMT, wrote:

>There were many things I didn't like as a child, that I love now.
>I must admit, I still don't like beef liver.

I know what you mean. When I was young, the flavor of beef liver
gagged me. Now, I have calves liver cooked until still light pink in
the middle and smothered in sauteed onions and it tastes like heaven!
Many people don't like liver because they've never had calves liver
cooked this way. If liver is over cooked, it is truly nasty.

On Tue, 07 Jun 2005 16:25:19 GMT, "Musashi" > wrote:

> Blair really did the straight up aproach. The only thing he could have done
> more is to put that nattou over a bowl of hot rice.

When I eat nattou without rice, I sometimes put it in the
microwave for a few seconds to warm it up a bit. And I also
add more mustard and soy sauce than comes with it. Dijon
mustard makes for snooty nattou!

(Band name #18731: Snooty Nattou).

Paul Guertin

"Questions" > wrote in message
...
> On 07 Jun 2005 01:22:01 GMT, wrote:
>
> >There were many things I didn't like as a child, that I love now.
> >I must admit, I still don't like beef liver.
>
> I know what you mean. When I was young, the flavor of beef liver
> gagged me. Now, I have calves liver cooked until still light pink in
> the middle and smothered in sauteed onions and it tastes like heaven!
> Many people don't like liver because they've never had calves liver
> cooked this way. If liver is over cooked, it is truly nasty.
>

If you like sauteed calves liver (as I do too), you might want to try Rebaa
Sashi
"Liver Sashimi". The hardest part is to find a place that serves it.
It has no distinct "liver-like" taste or smell and is served with salt and
oil (don't know
what kind) to dip. An appetizer worth trying at least once.

Musashi

"Paul Guertin" > wrote in message
...
> On Tue, 07 Jun 2005 16:25:19 GMT, "Musashi" >
wrote:
>
> > Blair really did the straight up aproach. The only thing he could have
done
> > more is to put that nattou over a bowl of hot rice.
>
> When I eat nattou without rice, I sometimes put it in the
> microwave for a few seconds to warm it up a bit. And I also
> add more mustard and soy sauce than comes with it. Dijon
> mustard makes for snooty nattou!
>
> (Band name #18731: Snooty Nattou).
>
> Paul Guertin

I know few people, even Japanese, who eat nattou alone without rice.
But to each their own.
I'd be weary of overwarming, but I'm all for additional mustard and shoyu.

(Band name #18732: Snotty Nattou).

M

I do microwave the natto for a few seconds when i've taken them right
out of the freezer to defrost, but I'm with Musashi regarding
overwarming.

Other ways of eating:
Natto in miso soup

I don't know if I saw this somewhere or just made it up myself, but a
natto sandwich. Natto between two slices of thick-cut, Japanese style
bread. Must have been out of rice at the time. Doesn't do anything
about the texture, but makes it portable.

I'm partial to the natto that comes with the shiso paste myself.

-fm

On Thu, 09 Jun 2005 14:55:51 GMT, "Musashi" >
wrote:

>
>"Questions" > wrote in message
.. .
>> On 07 Jun 2005 01:22:01 GMT, wrote:
>>
>> >There were many things I didn't like as a child, that I love now.
>> >I must admit, I still don't like beef liver.
>>
>> I know what you mean. When I was young, the flavor of beef liver
>> gagged me. Now, I have calves liver cooked until still light pink in
>> the middle and smothered in sauteed onions and it tastes like heaven!
>> Many people don't like liver because they've never had calves liver
>> cooked this way. If liver is over cooked, it is truly nasty.
>>
>
>If you like sauteed calves liver (as I do too), you might want to try Rebaa
>Sashi
>"Liver Sashimi". The hardest part is to find a place that serves it.
>It has no distinct "liver-like" taste or smell and is served with salt and
>oil (don't know
>what kind) to dip. An appetizer worth trying at least once.
>
>Musashi
>
>
>
That sounds good to me. I'll ask next time I go to my favorite place.