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Database: Natto: Difference between revisions
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[[File:ACSH DB Natto.png|thumb|250px]] | |||
{{Wiki|Nattō}} is made from soybeans that are steamed until soft, then wrapped in rice straw and left to ferment for several days. The result is soft, sticky, and easy to digest. Due to its mild taste, nattō is commonly mixed with {{Wiki|Allium fistulosum|scallions}}, mustard, raw egg, and soy sauce. It makes a protein-rich (and strong smelling) companion to a steaming bowl of rice. | {{Wiki|Nattō}} is made from soybeans that are steamed until soft, then wrapped in rice straw and left to ferment for several days. The result is soft, sticky, and easy to digest. Due to its mild taste, nattō is commonly mixed with {{Wiki|Allium fistulosum|scallions}}, mustard, raw egg, and soy sauce. It makes a protein-rich (and strong smelling) companion to a steaming bowl of rice. | ||
[[Category:Animus EGO database entries]] | [[Category:Animus EGO database entries]] | ||
[[Category:Database: Food From Japan]] | [[Category:Database: Food From Japan]] | ||
{{DEFAULTSORT:Natto}} | {{DEFAULTSORT:Natto}} | ||
Latest revision as of 21:26, 21 June 2025
Nattō is made from soybeans that are steamed until soft, then wrapped in rice straw and left to ferment for several days. The result is soft, sticky, and easy to digest. Due to its mild taste, nattō is commonly mixed with scallions, mustard, raw egg, and soy sauce. It makes a protein-rich (and strong smelling) companion to a steaming bowl of rice.