Natto for beginners? How to half-make Japanese fermented soybeans at home【SoraKitchen】

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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Gross out your natto-hating friends with this incredibly realistic, sticky-looking train pass case

Or you’ll just make yourself hungry for natto and rice.

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Could this be the secret to get Americans to actually like natto (Japanese fermented soy beans)?

Japanese online commenters react with “BLEGH” and vomiting ASCII art.

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Japanese KitKats now come in edamame milkshake flavour

New Zunda Shake variety perfectly blends chocolate with sweet soybeans. Read More

Häagen-Dazs Japan releases mochi rice cake covered ice cream with green edamame soybean topping

Two new ice creams feature soybeans as their star ingredient this summer. 

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Eat your beans the doubly delicious way with this mushiyaki edamame recipe 【RocketKitchen】

Edamame – young, green soybeans and (in this writer’s opinion anyway) the food of the gods – are usually prepared by boiling the beans in the pods, before draining and sprinkling with salt. While some people might think of edamame as an appetiser, or a side dish to sushi, in Japan the mighty green soybean has a special purpose – edamame’s best friend and soulmate is a cold beer.

And the writing team over at our Japanese sister site Pouch have their own special method of cooking edamame that they swear is doubly delicious. All you need is edamame, salt, and a lot less water than you might think.

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