Natto With Shiso
I adore natto, the Japanese dish of fermented soy beans often eaten for breakfast or a quick meal. There are actually all-you-can-eat natto restaurants where you can sample different styles and flavors. The reason I began eating it is actually because it’s very similar to another fermented soy bean dish from my dad’s home province of Szechuan. The stinkier, they say, the better.
Natto has a very specific enzyme that is found only in natto aptly called nattokinase. It has been shown to thin the blood and even break down blood clots so incorporating it into your diet is a healthy move.
I and my toddlers love it for the taste, and it is definitely acquired as it’s pungent, reminding of people of spoiled food. It comes in neat little single serve styrofoam packages with seasonings (original flavor is with a soy sauce base and mustard). As you mix it, the natto gives off stringy mucous that turns frothy and slimy. Pour over a bowl of hot rice and you have a delicious breakfast.
Some people use scallions or chives, but I myself much prefer it with shiso.
Ingredients:
- 1 serving natto
- 1 bowl of hot white rice
- Finely minced green shiso leaves
1. Open natto package and empty seasonings into it. Stir quickly with chopsticks until frothy.
2. Pour over bowl of white rice and garnish with minced shiso.
3. Enjoy!
