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How to eat Natto:

 

1/ Take container and launch it into the bin.

2/Go down the shops and get real food that doesn't stink like a gym bag thats been left out in the sun

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Originally Posted By: Tubby Beaver
How to eat Natto:

1/ Take container and launch it into the bin.
2/Go down the shops and get real food that doesn't stink like a gym bag thats been left out in the sun


What's the matter with you? You're gonna say you're allergic to seafood next.
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Originally Posted By: BagOfCrisps
Originally Posted By: pie-eater
And in other news. Natto might be on the menu here. Or maybe not. But it is very informative.



Very informative pie-eater, thank you.


Yeah, great information. I like.
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Originally Posted By: thursday
Originally Posted By: Tubby Beaver
How to eat Natto:

1/ Take container and launch it into the bin.
2/Go down the shops and get real food that doesn't stink like a gym bag thats been left out in the sun


What's the matter with you? You're gonna say you're allergic to seafood next.


I'm allergic to seafood

wow Thurs, you are psychic
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Hmmmm... natto! Actually, I'm thinking of going for something a little bluer than that right now!

 

Here's a recipe for a great salad.

 

natto

okura

minced fatty tuna

oshinko (the yellow Japanese pickle)

kaiware (daikon sprouts)

 

Rub the okra with salt and wash to remove those tiny hairs. Chop everything up in a bowl and add a splash of soya sauce. Eat.

 

The next day you'll be sh!ting like a king! (in a healthy way of course wink )

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Me and #1 eat it with raw egg york and a tea spoon Tamari soy, all mixed up (like whipped up)

Natto goes well in miso soup, and Nori-maki.

 

Golgonzola, Stilton, Natto ... what's so different.

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Originally Posted By: BagOfCrisps
Originally Posted By: pie-eater
And in other news. Natto might be on the menu here. Or maybe not. But it is very informative.



Very informative pie-eater, thank you.


You're welcome
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Originally Posted By: thursday
Originally Posted By: BagOfCrisps
Originally Posted By: pie-eater
And in other news. Natto might be on the menu here. Or maybe not. But it is very informative.



Very informative pie-eater, thank you.


Yeah, great information. I like.


You're very welcome.
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Originally Posted By: Jynxx

Golgonzola, Stilton, Natto ... what's so different.

I want to like the stuff so I keep telling myself just that but the smell and taste are so distinctly foul. I'm just not on with that.

Mouldy cheese thumbsup
Natto thumbsdown
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Originally Posted By: ger
Originally Posted By: Jynxx

Golgonzola, Stilton, Natto ... what's so different.

I want to like the stuff so I keep telling myself just that but the smell and taste are so distinctly foul. I'm just not on with that.

Mouldy cheese thumbsup
Natto thumbsdown


ah... ger, pheeeeew, I thought you were on about the cheese.
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Originally Posted By: Tubby Beaver
I don't like blue veined cheese


What a heathen! A good blue is like nectar of the gods!
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Originally Posted By: JA
Originally Posted By: Tubby Beaver
I don't like blue veined cheese


What a heathen! A good blue is like nectar of the gods!


thats been left out in the sun for a few weeks and has gone all hairy mould!! lol
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+1 makes cheese, camembert and a blue camembert. Both absolutely delish. If you don;t like strong blue cheeses, try a very mild blue (like a blue camembert) and see. It is just a bit more "bitey" than a normal cam.

 

Do you like a soft, white rind cheese? such as camembert, brie etc?? If so, the step to blue is not that great! If not, you do nopt know what you are missing!

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