Japanese Goods

Okay, I know what you’re thinking: “Is this food? Or is it a science experiment gone wrong?” 😂 But no — this Natto (fermented soybeans) is so much more than just a weird Japanese snack. It’s the kind of product that makes you pause, gag, then go, “Wait… this actually tastes good?” 🤯🥹

It’s a traditional fermented soybean dish, made by culturing soybeans with Bacillus subtilis bacteria. The result? A sticky, slimy, pungent paste that smells like a mix of cheese, garlic, and wet socks — but don’t run yet! It’s also one of Japan’s most beloved superfoods for longevity. 🧠💪

I tested three of the most popular brands in Japan:
1️⃣ Okame Natto — White box, comes with sardine dashi broth, slightly sweet and mild, perfect for beginners 🐟🍯
2️⃣ Mizkan Golden Tsubura — Yellow packaging, tiny grains, great for mixing into rice — feels like “dancing beans” 🌾🌀
3️⃣ Mizkan Domestic Small Grain — Gold box, uses premium domestic soybeans + special sauce, stronger flavor, ideal for pros 🥷🔥

How to eat it without screaming? Here’s my pro guide:

• ✅ Stir first! Use chopsticks to create the iconic “stringy texture” — it’s part of the ritual 🧵✨
• ✅ Add wasabi, green onions, and vinegar → cuts through the smell and boosts flavor 🌿🍋
• ✅ Pair with rice, fried egg, or roasted sweet potato → absorbs the gooeyness, makes it smoother 🍚🍳🍠
• ❌ Never heat it! Heating kills the live probiotics and ruins the texture 🚫🔥

I almost threw up on my first try, but after three days of daily natto…
I became addicted. There’s something magical about the fermentation aroma — it starts off strong, but then evolves into a deep umami richness. Plus, it’s packed with plant-based protein, vitamin K2, probiotics, and fiber, said to help lower cholesterol and prevent blood clots!🩺💚

💡 Pro tip: Always keep natto refrigerated. Once opened, eat it fast — otherwise, it gets even stickier…
🧼 Wash your mouth after eating — don’t want people thinking you just crawled out of a swamp! 😂

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