Thursday, May 11, 2006

leftovers - day 33

i am eating natto with leftover rice, scallions, daikon, and tsuyu. it's better with freshly made rice, but it's worse without it.

16 Comments:

Made in DNA said...

to help "save" your rice, FREEZE it. then stick it in the microwave for a few minutes. this will keep it fresher longer. though, you shouldn't keep it frozen for more than a few weeks, otherwise it gets freezer-burn.

i usually make it, eat what i am going to eat, and then immediately freeze the rest, even if i am going to eat some the next day. rice dries out fast (as you no doubt know), freezing curtails this (obviously).

good luck! enjoy!

8:58 AM  
Made in DNA said...

btw, who's winning?

8:58 AM  
valeriev said...

my mother send me this link on the benefits of natto for post-menopausal women. this may entice me to resume eating natto breakfasts in about 30 years...
http://nutraingredients.com/news/ng.asp?id=67900

10:11 AM  
Anonymous said...

How come you are not eating natto anymore? I've throughly enjoyed reading your natto adventures. I too recently started eating natto - never twitched to think about eating it before, but after a trip to Japan, I suddenly have CRAVINGS to eat it... strange. I hear it's really really good for you. Keep up the natto!

1:11 PM  
Anonymous said...

I love your blog. I grew up eating natto for breakfast everyday...and thought you might want to try a variety I liked particularly in summer, when some acidity helps your appetite. I used to chop pickled cucambar and added to natto together with chopped japanese leek, mustard, and tsuyu (which is mix of bonito broth, mirin, soy sauce, usually.)
When you want something extra nutritious, you could add a raw quail egg to natto. I like it especially with thinkly sliced shiso leaves.... Good luck with your project.

2:59 PM  
Anonymous said...

Why don't you just take nattokinase in capsule form ( I use Source Naturals Brand) and save yourself the agony - and sometimes defeat incurred when trying to eat natto on a continuous basis. The health benefits are the same- in fact the capsule form may be even better for you.

10:51 PM  
Anonymous said...

A less time-consuming but equally tasty way to eat natto is to take an abura-age (thin, deep-fried tofu) and cut it in half, then open the halves up until they make "pockets". Stuff your well-mixed natto into the pockets, then stick in the toaster oven (for those of us in Japan; I guess those abroad could broil them?) for 2 or 3 minutes. Taken them out and add a bit of soy sauce. Very delicious!! I guess you could add your shiso and such inside, too.

Also, a lot of Japanese people today just eat natto on top of toast. You could try that too.

9:00 PM  
Anonymous said...

brilliant blog. i respect your endeavor--- good luck. (isnt natto very good for your blood? you must be as healthy as a horse)

6:27 PM  
Anonymous said...

no more posts? I've been waiting for over a month...

12:16 AM  
jake said...

After finishing this stuff that I found in a store called "black natto" I then found your blog.
Anyway, if you do find it, I seriously recommend nattomizu. It has a better taste and is very light on the aftertaste.

12:58 AM  
Anonymous said...

I would have to say, you really must try natto ice cream... umaii~

7:26 PM  
Tembrel said...

I'm a Westerner who has been eating natto for 15 years, but I just ran across this blog.

Have you stopped eating natto or are you just not blogging about it any more?

11:58 AM  
Bennett said...

I found your blog via wikipedia today, when I was setting out on my own journey to learn to like natto. It doesn't make me gag, but I haven't learnt to appreciate the sliminess yet.

I totally agree with your claim that you should be able to learn to like anything.

12:13 AM  
Deadkenndys1105 said...

I like natto myself but the rest of my japanese class nearly puked. On monday im going to show this to my sensai. He like the stuff also. My friend nearly spit it across the room.

5:02 AM  
j said...

here's a few natto recipes to try:

1) apple natto: after stirring to get the neba neba good and foamy, add mayo and very thinly sliced apple and a tiny bit of soy sauce, and mix well

2) kimchi natto: mix natto with kimchi and sesame seeds (i hear mochi tastes good in this too)

3) shiso natto: mix with thinly sliced fresh shiso leaves, a little soy sauce, and sesame seeds

4) natto sandwhich: beat some eggs and whip up your natto. in a frying pan, pour the eggs and natto in, and fry into a square the size of your bread. slide onto bread (or toast), top with thinly sliced cucumber and some mayo, and the other slice of bread/toast.

5) try adding natto and cheese to a gratin or doria

6:40 AM  
Anonymous said...

I see you haven't posted in a long time so maybe you're done with your experiment. I just wanted to say that it's great that you tried to love natto. I just went to Japan and where I was introduced to the stuff. On the first try I thought it was weird. But then I started to fall in love with it the second time around and now I'm totally hooked. I'm glad that it's easy to find in Sacramento, CA. Hope you're still eating natto that you've grown to love it.

-GW

12:08 AM  

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