The most expensive natto in Japan – Eating the “black diamonds” of Tanba Kuro【Taste test】

These Akita beauties will bust our food budget, but can they win our heart?

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We spice up our fermented soybeans with curry powder flavored natto【Taste Test】

How will the power of curry fare against one of Japan’s most notorious dishes?

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There’s no reason not to play with your food with this natto in Nanoblock form

All we have to say is that this is one curiously clever fermented soy toy for the win.

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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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