Well its happened. I've become a nattou junkie.
I had some for lunch and dinner today. I would have
had it for breakfast, but I don't usually eat breakfast
on weekdays.

I've been enjoying Daiei Chokotsubu Natto, two pack for
$1.39. Only thing is they don't give you enough mustard
in a pack.

--
Dan

"Dan Logcher" wrote in message
...
Well its happened. I've become a nattou junkie.
I had some for lunch and dinner today. I would have
had it for breakfast, but I don't usually eat breakfast
on weekdays.

I've been enjoying Daiei Chokotsubu Natto, two pack for
$1.39. Only thing is they don't give you enough mustard
in a pack.


Welcome to the club.
My favorite "quick" brerakfast is hot rice, nattou and misoshiru.
I also find the enclosed mustard packs insufficient so
I use my own.

On a seperate note, the green shiso has started to show seeds. I picked a
large mixing bowl full of
tender medium sized leaves, maybe about 200-300 of them.
My wife turned them into a tsukudani, or perhaps better called a misozuke,
by simmering them down
with sake, mirin, and white miso. Although shiso leaves turn dark with heat
and they reduce in size like
spinach does, the end result was excellent. Another item to go with
breakfast.

M

How do you prepare the rice that you use to eat with the nattou? What
type of mustard is tastey to use? I tried nattou for the first time
just the other day, and I found it to be a very interesting taste. I
liked it. I ate it right out of the container after heating it and
mixed some more soy sauce with it. It was a little strong the way I ate
it. Good, but strong. The rice would mellow it out a tad.

Norman Leonski wrote:
How do you prepare the rice that you use to eat with the nattou? What
type of mustard is tastey to use? I tried nattou for the first time
just the other day, and I found it to be a very interesting taste. I
liked it. I ate it right out of the container after heating it and
mixed some more soy sauce with it. It was a little strong the way I ate
it. Good, but strong. The rice would mellow it out a tad.

I use Goulden's spicy brown mustard and mix it with the nattou. I also add
a dash or two of light soy and stir vigorously. I pour that over steamed
white rice and usually top with a over-easy fried egg.

--
Dan

"Norman Leonski" wrote in message
ups.com...
How do you prepare the rice that you use to eat with the nattou? What
type of mustard is tastey to use? I tried nattou for the first time
just the other day, and I found it to be a very interesting taste. I
liked it. I ate it right out of the container after heating it and
mixed some more soy sauce with it. It was a little strong the way I ate
it. Good, but strong. The rice would mellow it out a tad.


Regular rice (not sushi meshi) in a bowl.
I use Wa-garashi (Japanese hot mustard). You could probably substitute
with Chines mustard as well. Western mustards will have vinegar which
is OK if you want that taste. Usually the packages include a small packet of
dashi,
but sometimes I'll add a bit more soy sauce.
Good toppings if you like include chopped scallions, chopped myouga,
or maybe a raw egg yolk.
I trust that you mixed the nattou vigorously numerous times in a circle
until
it started to form a white "froth"?
M

Musashi wrote:
"Norman Leonski" wrote in message
ups.com...

How do you prepare the rice that you use to eat with the nattou? What
type of mustard is tastey to use? I tried nattou for the first time
just the other day, and I found it to be a very interesting taste. I
liked it. I ate it right out of the container after heating it and
mixed some more soy sauce with it. It was a little strong the way I ate
it. Good, but strong. The rice would mellow it out a tad.



Regular rice (not sushi meshi) in a bowl.
I use Wa-garashi (Japanese hot mustard). You could probably substitute
with Chines mustard as well. Western mustards will have vinegar which
is OK if you want that taste.

I've been using Gouldens, which seems ok. I do have some Chinese Mustard
which I will try tomorrow morning.

Usually the packages include a small packet of dashi, but sometimes I'll
add a bit more soy sauce.

I use a little of both, since I like the smokey dashi flavor, and the salty
soy flavor.

Good toppings if you like include chopped scallions, chopped myouga,
or maybe a raw egg yolk.
I trust that you mixed the nattou vigorously numerous times in a circle
until it started to form a white "froth"?

I froth it with the mustard and soy in a small bowl.. I don't always have
scallions around, so I've gotten used to it without, though I do like it.

--
Dan

On Fri, 16 Sep 2005 14:54:54 GMT, "Musashi"
wrote:


"Norman Leonski" wrote in message
oups.com...
How do you prepare the rice that you use to eat with the nattou? What
type of mustard is tastey to use? I tried nattou for the first time
just the other day, and I found it to be a very interesting taste. I
liked it. I ate it right out of the container after heating it and
mixed some more soy sauce with it. It was a little strong the way I ate
it. Good, but strong. The rice would mellow it out a tad.


Regular rice (not sushi meshi) in a bowl.
I use Wa-garashi (Japanese hot mustard).

Are there brand names that you've found more interesting then others?

You could probably substitute
with Chines mustard as well. Western mustards will have vinegar which
is OK if you want that taste. Usually the packages include a small packet of
dashi,

When I looked up "dashi", all I found was that it is a soup stock. It
doesn't sound like that is what you mean. What is dashi?

but sometimes I'll add a bit more soy sauce.
Good toppings if you like include chopped scallions, chopped myouga,
or maybe a raw egg yolk.

Because of my heart condition, the egg is something I shouldn't do,
but the scallions I'll try. The myouga (Japanese ginger), is powdered?
What should I look for at the Oriental market?

I trust that you mixed the nattou vigorously numerous times in a circle
until it started to form a white "froth"?

I sure did. That's pretty neat stuff! I have some spicy mustard and
scallions in the fridge. I'm going to try it with the rice tomorrow
morning. If it wasn't midnight right now, I'd make some now.

"Roman Lewis" wrote in message
...
On Fri, 16 Sep 2005 14:54:54 GMT, "Musashi"
wrote:


"Norman Leonski" wrote in message
oups.com...
How do you prepare the rice that you use to eat with the nattou? What
type of mustard is tastey to use? I tried nattou for the first time
just the other day, and I found it to be a very interesting taste. I
liked it. I ate it right out of the container after heating it and
mixed some more soy sauce with it. It was a little strong the way I ate
it. Good, but strong. The rice would mellow it out a tad.


Regular rice (not sushi meshi) in a bowl.
I use Wa-garashi (Japanese hot mustard).

Are there brand names that you've found more interesting then others?


Unless you intend to use alot of it, you'd be better off buying a tube.
SB and House bother offer tube wa-garashi.
If you do intend to use a lot, it is available as a powder in a small can.
You mix it with cold water
and frankly, it is stronger than most tube ones. Also has the benefit of
keeeping forever in the
can on your shelf.

You could probably substitute
with Chines mustard as well. Western mustards will have vinegar which
is OK if you want that taste. Usually the packages include a small packet
of
dashi,

When I looked up "dashi", all I found was that it is a soup stock. It
doesn't sound like that is what you mean. What is dashi?


Dashi is essentially "stock", and forms the basis of most Japanese dishes.
In nattou packages often you'll find a small packet of dashi and a small
packet of
wagarashi. But not always, depends on the brand of nattou you bought.

but sometimes I'll add a bit more soy sauce.
Good toppings if you like include chopped scallions, chopped myouga,
or maybe a raw egg yolk.

Because of my heart condition, the egg is something I shouldn't do,
but the scallions I'll try. The myouga (Japanese ginger), is powdered?
What should I look for at the Oriental market?


Myouga (sometimes spelled myoga) is not powdered it is sold fresh.
Looks like this:
http://static.flickr.com/5/4947123_baf637adfd.jpg
http://www.bob-an.com/recipe/dailyjc...ct/myouga.jpeg

Chop fine and put on top of the nattou. Of course they get mixed in when you
mix
the nattou.

M

Thank you very much for your help. I'll look for these items on my
next shopping trip.

I tried some nattou with mustard and soy sauce with some scallions
mixed in and it just wasn't very good to me. The taste was still too
sharp. I thought that perhaps the next try, I'll put them into some
Ramon noddles. Has anyone tried this? I saw this suggestion on the web
somewhere. The flavor of the nattou is good to me, but is just too
strong. That's why I'm trying to tone it down with something that goes
well with it.

Norman Leonski wrote:
I tried some nattou with mustard and soy sauce with some scallions
mixed in and it just wasn't very good to me. The taste was still too
sharp. I thought that perhaps the next try, I'll put them into some
Ramon noddles. Has anyone tried this? I saw this suggestion on the web
somewhere. The flavor of the nattou is good to me, but is just too
strong. That's why I'm trying to tone it down with something that goes
well with it.

I never liked it before, it grew on me Heh.. grew.
Now, as the subject says, I'm a Nattou junkie. Unfortunately,
the market I was buying it changed brands. They now sells
Hime brand, a brown and a reddish looking package of 4 trays.
I don't know which is chokotsubu or Kotsubu now.. Anyone know?

Is this brand any good?

--
Dan

Dan Logcher wrote:

I don't know which is chokotsubu or Kotsubu now.. Anyone know?

Dan

Would you tell me the difference between chokotsubu and Kotsubu nattou?

Thank you

Norman Leonski wrote:
Dan Logcher wrote:


I don't know which is chokotsubu or Kotsubu now.. Anyone know?

Would you tell me the difference between chokotsubu and Kotsubu nattou?

Someone correct me if I'm wrong. Ootsubu means big beans, Kotsubu means small
beans and Hikiwari means chopped. Not sure what the cho part does for kotsubu.

So does anyone know what the brown package and the red package of Hime brand
natto are?

--
Dan

"Dan Logcher" wrote in message
...
Norman Leonski wrote:
Dan Logcher wrote:


I don't know which is chokotsubu or Kotsubu now.. Anyone know?

Would you tell me the difference between chokotsubu and Kotsubu nattou?

Someone correct me if I'm wrong. Ootsubu means big beans, Kotsubu means
small
beans and Hikiwari means chopped. Not sure what the cho part does for
kotsubu.

So does anyone know what the brown package and the red package of Hime
brand
natto are?

--
Dan

ChoKotsubu is "very small" as opposed to Kotsubu "small".
I'm afraid I've never tried any of the Hime brands so I can't tell from the
colors.
Too bad you haven't found Marukin brand. That is my personal favorite.
M

Musashi wrote:

"Dan Logcher" wrote in message
...

Norman Leonski wrote:

Dan Logcher wrote:



I don't know which is chokotsubu or Kotsubu now.. Anyone know?

Would you tell me the difference between chokotsubu and Kotsubu nattou?

Someone correct me if I'm wrong. Ootsubu means big beans, Kotsubu means

small

beans and Hikiwari means chopped. Not sure what the cho part does for

kotsubu.

So does anyone know what the brown package and the red package of Hime

brand

natto are?


ChoKotsubu is "very small" as opposed to Kotsubu "small".
I'm afraid I've never tried any of the Hime brands so I can't tell from the
colors.

I couldn't find anything on a website that would help either.
I may just buy some and hope for the best.

Too bad you haven't found Marukin brand. That is my personal favorite.

I need to go over to the Japanese market.So far I've been buying nattou
at the Chinese market where I get my lunch most days. Dave M. mentioned
the tubes of Hikiwari nattou.. I may try that first off.

--
Dan