We try a way to stretch our store-bought natto supply, and also make the smelly, sticky dish less intimidating for newcomers.
natto
The Hollywood actor eats natto, puts soy sauce in the wrong spot, and tries a hack for avoiding wasabi “burn”.
Why hadn’t we thought to stick natto and rice into warm fluffy crepe layers before now?!
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Salty things are delicious on ice cream…but no one ever said anything about stinky things.
This natto mixer will let you mix to the max! It even has a special setting to recreate the recipes of a revered Japanese Rennaisance man.
The latest offering from Japanese snack manufacturer Calbee has got some people eagerly awaiting its release and others scratching their heads in puzzlement.
It might sound like an unusual pairing, but according to Japanese sweet connoisseurs, this is actually a delicious combination!
We’ve seen some strange pizza toppings in the past. From Kit Kats to squid ink, Japan certainly knows how to deliver when it comes to thinking outside of the box.
Now, there are two new awesome pizzas on the menu: Ramen Noodle and Natto Okonomiyaki. And that’s not all – both items are being offered as part of a collaboration using local ingredients that hark back to the 1960s. Available from Aoki’s Pizza from September 10, this is an opportunity that’s not to be missed!
Dear Taco Bell Japan,
I’m writing this open letter to first welcome you back to Japan, but also to warn you of a great danger that lies ahead.
When you first announced you would open in Shibuya I was among those who felt that warm feeling of an old friend returning. And even though there were a few hiccups with your grand opening such as the lack of beans and “supreme court tacos” on your online menu, I had faith Taco Bell would rise to greatness in Japan.
However, since then we haven’t really heard much from your restaurant, and that worries me. So, I’d like to present you with five ideas for uniquely Japanese tacos that will not only appeal to the local crowd, but be eye-catching enough to make your brand a name to remember. I even went ahead and actually made and taste-tested them for you!
Spend a while in Japan, and at some point you’ll no doubt encounter natto, sticky, stinky fermented soybeans that often get served over rice for breakfast. This polarizing food has its superfans and impassioned detractors among Japanese and foreigners alike, but if you happen to be in the former camp, you should know there is an all-you-can-eat premium natto pop-up bar in Tokyo’s Ginza this weekend.
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