The aroma of natto is pungent and reminiscent of cheese. It has a flavor that is reminiscent of a mix of fish and soybeans. It is traditionally eaten alongside rice, although it may also be consumed on its own.
Some people describe the flavor of natto as being comparable to that of old cheese. Natto has a somewhat fermented flavor with a little bitter and earthy undertone. On the other hand, many people do not find the taste repulsive; rather, they perceive the perfume to be unpleasant.
What does Natto taste like and how is it made?
The length of time that natto is allowed to ferment determines the intensity of its flavor, which can range from mild to extremely robust and bitter. The lengthy fermenting process that creates natto is responsible for its distinctive flavor and texture. This procedure also endows the soybeans with an alkaline quality and a sticky consistency.
What is natto and what is it for?
It’s safe to say that natto is one of the most unusual Japanese dishes available. What exactly is it? It has the appearance of being sticky, slimy, and stringy and is made from fermented soybeans. The aroma is comparable to that of old cheese. It is a common component of the Japanese diet and is typically consumed in the morning.
What can I eat with Natto?
You may eat it with some scallions or wheat, and a mix of kimchi and natto is also a tasty option. If you want a robust taste, adding okra to natto is a good idea because it increases the flavor of the latter.
What is the difference between white miso and Natto?
White miso is fermented for a shorter period of time, and it may contain rice or another grain in addition to a significantly lower proportion of soybeans. In order to prevent it from seeming the same as natto, miso is often crushed up.