Natto Furikake: Rice Seasoning with Fermented Soybeans
As you know, natto (納豆) is a traditional Japanese food made from soybeans fermented with natto bacteria.
It is a superfood packed with nutrients but, due to its unpleasant smell and slimy consistency, divides people into two groups; those who can eat it and those who can’t.
I recommend Hoshi Natto or dried natto snacks to health-conscious people who belong to the latter, but some couldn’t even like those.
In that case, why wouldn’t you try Natto Furikake?
Natto Furikake (納豆ふりかけ)
Natto Furikake (納豆ふりかけ) is a rice condiment with dried fermented soybeans in its composition that comes in flakes or granules.
As the ingredients typically include finely ground freeze-dried natto, shredded nori (seaweed), and roasted sesame seeds,
you could recreate the seasoning by combining commercial/homemade dried natto with nori furikake, like Noritama.
If you can get natto near you, the dried snack is relatively easy to make using this method. Or you can buy Hoshi Natto on Amazon.
The natto flakes in this furikake seem to be just freeze-dried, so they get a little sticky while chewing.
But overall, they don’t stink, and the savory taste of grilled nori and roasted sesame prevails in your mouth.
Lastly, for your information, let’s see the specific ingredients used in this Natto Furikake.
|Dried natto (including Soybean), Starch, Dried nori seaweed, Roasted sesame seeds, Sugar, Matcha green tea flavor powder (including Wheat and Chicken), Soy sauce, Arare rice cracker, Salt, Mirin sweet cooking rice wine, Fructose, Fermented seasoning, Yeast extract, Dried boiled sardine, Grilled shrimp, Seafood extract, Bonito flakes, Brown sugar syrup, Dextrin, Kombu/kelp, Dried shiitake mushroom, Grilled flying fish|