Natto on Rice ~ Fermented Soy Bean

It's a well known fact, I live vicariously through Anthony Bourdain since his days on "A Cook's Tour" back in yup.....2001.  He who has THE perfect job, THE perfect crew to work with, THE perfect reason to wake up day after day to make discoveries that has and continue to shaped his worldly political views.  What he and his production team brings to screen both inspires and educates many. Truth be told, it was through following his food adventures that sparked an interest broadening my food palette.  It was his talent with articulated words that inspired me to get back into writing.  So this food blog, true homage goes out to AB.

But my praises to him must stop for the moment.  He has disappointed me.  It is almost unforgivable.  If you are an avid follower of hi shows, you would notice he always highlights each nation's dish.  A dish originated from the country with little or no influence from other cultures.  A dish that has long history and holds iconic symbolism to the country .  In korea, he has a whole segment on the origins of kimchi.  In scotland, haggish comes into focus, even for just a few seconds.  Vietnam, bowls of 'pho' from boatside to restaurants are consumed.  Montreal, he and his french pals extend their waist line with plates of poutine from La Banquise, Montreal, Quebec.  You get the idea right?

Upon his travels to Japan, never once did he highlight their ancient old dish; Natto, fermented soy bean.  Sure he slurped his way through bowls of silken pork stock ramen and gorged on ridiculously expensive sushis but could he not have dive into this crazy old dish which dates back all the way from about 1086 AD? Sure there are several different stories documented as to how this foul stinkin', stringy fermented soybean came about but this dish is proudly loved by many Japanese individuals.  I'm sure anyone living in Japan would have been happy (and proud) to introduce this unique dish to AB!

So of course, in my crazed obsession in everything Japanese, I was curious to try this, even after watching videos of experts shoveling gooey, stringy mas of goop-like fermented soybeans with rice into their mouths.  I definitely foresee texture will be an issue. :p

So join me in my adventure!  You will be able to find Natto in the frozen section of most Asian grocery store.  Be sure to get a package that includes mustard and sauce as they also sell Natto without it.

Leave Natto package room temperature for 1-2hrs prior to eating.  Cook short grain Japanese rice accordingly.  Once the rice is cooked, open the Natto packaging.  Begin to stir/whisk the soybeans.  The more you stir, the stringier the strings get. :) yummy lookin' eh? :D

 Add both sauce and mustard.  Stir/whisk with your chopsticks.  It will get real foamy and stinky. :)

This is how Natto looks!  Ready or not, time to enjoy over a hot bowl of rice. :)

Ahhh.  Chew.  Shallow.  While the first initial taste was quite nutty from the soybean, I could not get pass the gooey texture.  The third bite got a bit harder to put down.  The texture had the consistency of slimy vomit.  This is my honest opinion.  If AB were to have tried this, I wonder, what would his reaction be?  What snarky comments would he say?  Guess we would never know since he never even gave this a chance!! Disappointed AB.  Disappointed.

An ancient old dish, which I would consider as a national dish due to its long existence and there is no other dish quite like this outside of Japan.   It was only after trying this, did I realize the consumption of Natto provide major health benefits, most notably; high in protein & iron.  (higher than a boiled egg and other cooked beans)  Check out the link I`ve included here for more information about Natto.  I may just give this dish another chance. :)  Next time, definitely adding cucumber or some sort to off-set the gooey texture :P