Comments on: Adventures in Dining: Natto

By: Melody Fury

Melody Fury — Sat, 09 Jan 2010 12:13:17 +0000

1. I meant Mirai.
2. I live right by Guu Gastown. Let’s plan a date soon… next week or the following?

By: Raul

Raul — Sat, 09 Jan 2010 08:29:04 +0000

Never eaten natto despite having had a boyfriend who LOVED it

You ARE adventurous!

By: Kevin

Kevin — Fri, 08 Jan 2010 09:30:43 +0000

Gee. You are brave.

Perhaps you should have tried it the HG way.

…NSFW, possibly.

By: Thu

Thu — Thu, 07 Jan 2010 06:17:25 +0000

Yikes, they now have natto in dumpling form?? And just a few blocks away from me??

I spent some time working in Japan and it is true that Natto is the breakfast of champions there. To be polite I’ve tried (and failed) at eating Natto on several occasions but I’ve been told by every Japanese person how healthy it is. It is truly packed with protein. I think I’d need to get rid of all taste buds, sense of smell and maybe blindfold me before I ever try this again.

Strangely enough I think the only two food in the world that I dislike is Natto and Durian that you mention in your post!

By: Jordan

Jordan — Thu, 07 Jan 2010 05:08:29 +0000

Kudos to you for stepping into the unknown

By: degan

degan — Wed, 06 Jan 2010 17:18:47 +0000

ok, well I’ve NEVER been to Guu (gasp) and it’s on the list, so maybe we can have natto appreciation day.

By: Melody Fury

Melody Fury — Wed, 06 Jan 2010 16:45:28 +0000

unsound grammar above “ways to enjoy natto are”.

By: Melody Fury

Melody Fury — Wed, 06 Jan 2010 16:44:04 +0000

My favourite way to enjoy natto is:

1. Salmon w/ 7 friends at Guu Gastown. 7 ingredients + chopped salmon. The stringy natto combines it all and gives it a silky texture. Wrapped around seaweed, it might change your mind.

2. Natto + ice cream + rice crackers, stirred and pulled like natto usually is. Was at shiru bay but if you ask Miru (owner’s daughter) at Toratatsu nicely, they’ll do it.

I wouldn’t eat natto plain and don’t find the texture or flavour appealing on its own but it’s damn good as an accompaniment. It’s an Asian fermented soy thing.