18.09.2024
Recommended Ways to Eat Natto for Beginners
Thank you for taking the time to read the FB Management newsletter!
In this newsletter, we will talk about natto.
Natto has a long history and is said to have been eaten in Japan since the Heian period (around 794-1185).
As a fermented food, it has been valued as a preserved food and is still loved today for its unique flavor.
It is highly nutritious, rich in vitamin K, folic acid, calcium, iron, and other nutrients. It’s something you’d want to eat for your health, right?
However, some people might find the smell off-putting.
So, let us introduce ways to enjoy natto, even for beginners!
How to Eat Natto for Beginners
For those eating natto for the first time, we recommend starting with a small amount. Instead of eating it as is, you might find it easier to eat if you add a slightly sweet sauce or mix it with rice.
Ways to Reduce Natto’s Smell
To reduce natto’s distinctive smell, it is effective to add a little mustard or aonori (green seaweed) just before eating. Storing it in an airtight container can also help suppress the aroma.
Methods to Reduce Stickiness
If you combine natto with ground meat and make fried rice, you get a rich flavor from the natto. Heating the natto can eliminate its smell and stickiness, making it easier for those who dislike it to eat.
Natto might seem a bit challenging for first-timers, but once you get used to it, you’ll surely be captivated by its unique flavor and high nutritional value. It’s fun to start with a small amount and experiment with various ways to enjoy it.
Please try the tips we introduced and discover new charms of natto. We would love to hear your impressions of your first natto experience and any recommended ways to enjoy it.😊
Thank you for reading until the end.
Hi, I’m Matsumoto, the writer for this issue of FB Times.
I eat natto every morning. I recommend wasabi natto or kimchi natto. 😊
The slight spiciness goes well with rice and helps to mask the smell of natto.
We’ll keep sharing more information about Japan, so stay tuned!
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