Diehard lovers of Japan’s infamous fermented soy beans can now get a glimpse of the sticky production process.
natto
Find out if mixing natto 50, 100, 500 or 1,000 times makes it taste less or more like smelly socks.
Plus, we tried crafting even crazier natto x mochi ice cream variations featuring kimchi, squid, and more.
We tickle our taste buds with a grotesque-looking but premier version of the infamous “foreigner-repelling food.”
Impressive meal that’s easy to make, thanks to this handwritten recipe from a gacha capsule toy machine.
Made with Japan’s most expensive beans, this dish could sway even the biggest natto naysayers.
Tokyo cafe finds a way to use natto’s sticky texture to create a dessert like Turkish ice cream.
We try a way to stretch our store-bought natto supply, and also make the smelly, sticky dish less intimidating for newcomers.
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