As an adventurous picky eater, I was excited (and nervous) to take my first bite.
First, we have to talk about the texture.
But as an adventurous picky eater, I’m always up for at least a bite or two.
As an adventurous picky eater, I was excited (and nervous) to take my first bite.
Next, we need to discuss the smell.
As a fermented food, natto is naturally funky, and some people say it smells like ammonia.
It’s definitely there, but it’s a lot more subtle than I had expected.
Before making the natto, I prepped a pot of sticky rice and chopped up some scallions.
Then, I microwaved it for 30 seconds to bring it up to room temp.
The next step was mixing it.
According to the guide I read, natto tastes better the more you mix it before serving.
I assembled my bowl and took my first bite.
I found it to be surprisingly mild far less funky than I had expected.
It’s honestly really similar to a familiar bowl of rice and beans with some added umami.
After I finished my natto and rice, I felt satisfied and energized but not overly full.
It made for a great light breakfast, which is very much my vibe in the morning.
