What is Natto?
Natto is comprised of fermented soybean. First, soybeans are brought into fermentation by bacteria called Bacillus subtilis, and then they are aged for about a week. In the fermentation process, carbohydrates become alcohol or acid. There are two types of soy: small and large: the larger the size of the soybeans, the less sticky they will be. This property makes them the best kind for beginners. Besides, there is a “hikiwari,” in which case; Natto consists of soybeans that were crushed before fermentation. This creates more room for bacteria to act on the carbohydrates, making this NATO flavor more sticky and robust for everyone. So, what does this natto taste like?
What does Natto taste like?
Here you will find the answer to the question ‘What does Natto taste like?‘, this may be the most common question that comes to mind when you want to try Natto. What does Natto taste like? It is difficult to put the word “natto” into words; some people say they feel like diving, while some say that “natto” tastes like old cheese. The taste of NATO varies depending on how you use it. But overall, the natto taste is delicious.
Like all other fermented foods and drinks, Natto’s taste may not be pleasant at first, but the more you try, the more you like it. Natto has a unique aroma, taste, and texture. It has a strong, pungent smell like old cheese, and the more unpleasant it smells, the better. Along with the scent, Natto is sticky and has an adhesive fabric. Natto flavor is very light, its taste is remembered with blue cheese, and it is a bit sweeter than boiled soybeans with a little bitterness.
If you anticipate a sharp taste, you may feel frustrated by Natto because Japanese food accentuates differentiating surfaces more than forceful flavors. Along these lines, the flavor of Natto relies, for the most part, upon how you eat it.
Why is Natto Sticky?
If you are like me, foods with exotic texture are not your first choice — natto intimidation in this regard. Maybe the weird NATO sticky fiber glue has made it harder for NATO to tolerate, but the science behind it is pretty cool to me. When you ferment soybeans, they naturally produce polyglutamic acid or Gamma PGA, which makes the natto filtration property. Polyglutamic Acid is a popular supplement in the world of beauty because it is a successful moisturizer.
Some say it is the best moisturizer.
Since one might not be a flavor fan, you might have tried to put Natto on my skin before going to sleep instead of eating it next time, or maybe you may try eating moisturizer Natto and figuring out which tastes better.
Are you supposed to eat Natto when hot or cold?
There are many ways to eat Natto. When one asked for it, it came in a small plate covered with well chopped green onions, and it was cold, but this is just a copy of Natto served to many of them. Some people think that warm Natto is a way to go, while others suggest Natto cover it with something or serve it on rice or pasta like natto noodle dish.
As mentioned before, Natto Lee arrived cold and covered with green onions. The first bite was so annoying that I tried mixing green onions, which seemed only to highlight the flavor of the narrow plate. Unfortunately, one might not have the option of other spices in the restaurant, but you can use something to change the taste. Even a little bit of rice was a welcome break from exotic texture and exotic taste.
How to eat Natto?
In Japan, Natto is usually served as a rice cover with some vegetables and mustard. But there are many ways to enjoy Natto; anything can be useful whenever you want. You can eat it with garlic or wheat until Kimchi and Natto are the right mixes. If you are looking for a strong flavor, okra improves the taste of Natto well. As a recommendation for beginners, you can try eating Natto with rice and kaiji that is a Japanese style fried chicken.
If natto smell is your problem, you can try adding a tablespoon of sesame oil, which makes for a great smell. Also, if you don’t like sticky and sticky things, mix NATO slightly less before adding seasonings, and this will reduce viscosity.