Natto goes well with Curry Rice? I Tried it

As you know, natto (納豆) is a traditional Japanese food made from soybeans fermented with bacteria called Bacillus natto.

Natto is a rich source of nutrients but has people divided between those who like it and those who hate it, as the Japanese delicacy stinks with a slimy consistency.

But if you don’t mind, what I introduce here, Natto Curry (納豆カレー), might be a thing for you.

Natto Curry (納豆カレー)

Natto Curry is literally a curry prepared with natto grains.

Some Japanese curry restaurant chains, including CoCo Ichibanya, offer it,

and the dish has been a favorite among natto lovers, especially in Mito, a city in Ibaraki Prefecture famed for producing natto.

Honestly, I had never tried curry rice with fermented soybeans until today.

However, I accidentally found a blog article saying natto can add umami to curry because of its sliminess and thought I wanted to.

I had curry rice for dinner this night, so I put it into action; I just mixed unseasoned natto with curry and ate it with rice.

The result? It was indeed pretty good; The curry perfectly offsets the characteristic smell of natto, and the sliminess of natto helps bring out the best of the dish.

Conclusion

I don’t recommend this to anyone. But if natto is your favorite food, I think the combination could surprise you.

By the way, are you searching for the best natto brands? If so, this post is just for you!

(Reference Page: Wikipedia 納豆 )