00:00This is natto, Japan's most controversial breakfast.
00:03It smells, it's drinks, and somehow people eat it every day, including myself.
00:07But if you're doing natto wrong, you're basically guaranteed to hate it.
00:11So in this video, I'm going to break it down and give you serving ideas that will hopefully change your
00:16mind about natto.
00:17Let's get started.
00:18If you want to read more, check out my full natto 101 article.
00:22Just Google natto statue to find it.
00:24First, let me tell you a little bit about natto.
00:26It is a traditional Japanese food made from fermented soybeans.
00:30It's literally been around for hundreds of years.
00:33It's well known for its unique smell and slimy, stringy texture, which are a bit of an acquired taste.
00:40There are many kinds of natto, and you've got to pick the right type for you.
00:45The three most common that you'll find in the supermarket are kotsubu, which are small or regular sized beans,
00:52hikiwari, which are crushed, and ootsubu, which is made with giant soybeans.
00:58Kotsubu is the standard, and if you want a true natto experience, this one is the way to go.
01:03Hikiwari are ground and cracked into tiny pieces before fermentation.
01:09Since they're smaller and a bit milder in taste, hikiwari can be great for first timers,
01:14especially if you find natto a bit intimidating.
01:18Ootsubu are especially big, and the taste is more pungent than the others.
01:22If you love natto and funky flavours, then you'll probably enjoy ootsubu.
01:26There are other types too, but these are the most common.
01:30I eat natto nearly every day, and I think I've tried over 100 different types.
01:34I just want to mention that this is not a sponsored video,
01:38so I'm just telling you my unbiased opinions on the natto brands available in Japan.
01:44First up is Okame Natto by Takano Foods.
01:46It is one of my go-to brands, and pretty much the leader in the natto game.
01:51You'll notice it by the mask logo.
01:53You can also find this brand outside of Japan, like in the US.
01:57The beans are smaller than the average too, so it's easy to eat.
02:01Next is Kin no Zubu by Mitsukan.
02:03And this one has loads of varieties and flavours.
02:07Kin no Zubu used to have this niowa natto, which is natto without the strong smell,
02:11but I think they stopped selling it.
02:13I did find a similar product by Okame.
02:16It's soft natto with less aroma.
02:18It looks like it's marketed towards kids, but it's really great for first timers.
02:22I also often buy Mitsukan's kumen natto with 100% Hokkaido soybeans.
02:28The beans are a bit smaller than standard, and they're soft and easy to eat.
02:33There are so many more brands and flavours, so if I've missed your favourite, share it in the comments.
02:39Ok, so you've bought your natto.
02:41What's next?
02:42This is a step you can't skip if you want to enjoy the natto to the fullest.
02:47First, we take off the lid, and you'll find little packages of sauce on top,
02:52and a plastic film over the natto.
02:54Take everything out, and carefully peel back the film, either with your fingers or with chopsticks.
03:01Now, this is the important thing.
03:03You need to mix it fast at least 50 times, ideally more than 150 times.
03:07As you whisk, air becomes trapped in the film that coats the beans.
03:12It releases umami and creates a light and fluffy texture.
03:16The more you mix, the better the texture and flavour.
03:18Once it looks good, and for me like this, add your sauces.
03:22The standard natto packages include a dashi soy sauce, and some mustard,
03:27but it varies a lot, especially if you buy special flavours.
03:30I also like to add some chopped green onions for some freshness,
03:33but it's optional of course, give it a final mix.
03:36Now, you can enjoy it like this straight from the packet,
03:39and that's what I usually do for breakfast,
03:41but since I eat natto a lot, I love to mix things up and keep it interesting.
03:46That's why I'm introducing 7 serving ideas that's to level up even further.
03:51Number 1 is the most common if you want to make a meal out of it.
03:54Serve it over rice.
03:56It's really filling, and seriously great.
03:58A classic combo for sure.
03:59Next, one of my absolute favourites since I was a kid is tenkasu,
04:04or tempura flakes in English.
04:05We mix up the natto, then add about 1 tablespoon of tenkasu
04:09for a crunchy and snacky texture.
04:12It's so good, I give this one 10 out of 10.
04:14Now for another classic, egg.
04:17You can use just a yolk or a whole egg if you like.
04:20Just make sure to use pasteurised egg that is safe to eat raw.
04:24Adding egg makes it rich and silky.
04:26It softens the flavour too, so if you find natto intense,
04:29you might like this combo.
04:31At number 4, freshly grated daikon radish.
04:34Just grate up the daikon using a Japanese-style oroshi grater.
04:37Then mix in about 1 tablespoon for a refreshing lift
04:41that makes the natto really balanced.
04:44Following the daikon theme, I have takuan which is a sweet yellow daikon pickle.
04:49Just finely dice it and mix it in for a burst of sweetness
04:53and a crunchy, satisfying texture.
04:55If you're interested in making your own takuan,
04:58I have a shortcut recipe for that too.
05:00For a more modern take, cube about 1 quarter of an avocado
05:04and sprinkle it on top.
05:06It has a creamy, almost meaty texture.
05:09This topping surprised me because I didn't think it was gonna be that great,
05:13but it quickly became one of my favourites.
05:16For an extra flavourful fermented powerhouse,
05:20give natto a Korean twist with kimchi.
05:22Simply grab your favourite kimchi, pile it on top
05:25and garnish with chopped green onions.
05:28It's a nice balance of spicy and sour from the kimchi and funky natto.
05:32Another really great combo.
05:34And that's it for my guide to Japanese natto.
05:37I hope this video inspires you to try natto
05:40or give you some new ideas on ways to enjoy it.
05:43And if you want even more topping suggestions,
05:46I have a list of 26 natto topping ideas on my blog.
05:50The link is right here on the screen for you.
05:53Bye.
05:54Bye.
05:54Bye.
05:54You
