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.
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 )