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Pork Cutlets with Fermented Soybeans? All-You-Can-Eat Natto Part 2!

Pork Cutlets with Fermented Soybeans? All-You-Can-Eat Natto Part 2!

Natto, which is also known as fermented soybeans, is a dish well-loved by the Japanese for its high nutritious value. Recently, we introduced a restaurant which served all-you-can-eat natto, and this time we’re back with another great natto dining experience!

Ibaraki prefecture has opened a local goods retail store and restaurant, named Ibaraki Marche, in Tokyo’s Ginza. Natto is widely used in many of the local dishes of Ibaraki, so one can expect Ibaraki Marche to serve the best tasting natto.

Ms. Rinko, a reporter over at our Japanese sister site Pouch, headed over to the restaurant to try out their natto lunch.

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All-You-Can-Eat Fermented Soybeans for $8.50! Choose From Eight Types of Natto!

All-You-Can-Eat Fermented Soybeans for $8.50! Choose From Eight Types of Natto!

Natto, also known as fermented soybeans, is a unique food hailing from Japan. The smell alone (often described as smelly feet or chemicals), not to mention the slug-like texture, are enough to turn even the most adventurous eaters away. But for some, natto is a delicious and healthy treat that is enjoyed daily.

A restaurant in the Setagaya ward of Tokyo is now offering patrons all the natto they can fit in their bellies for 780 yen (US $8.50). The all-you-can-eat natto lunch gives natto lovers a great deal on a delicious meal and natto haters a cheap way to challenge themselves to eat as much fermented soybean as they can before throwing up. Why would you want to do that? We don’t know, but now you can if you want to.

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Cafe Scores Unlikely Hit With Natto, Coffee Gelatin and Whipped Cream Sandwich

Cafe Scores Unlikely Hit With Natto, Coffee Gelatin and Whipped Cream Sandwich

This site has covered some frankly ridiculous foods in the past. Who could forget our articles on deep-fried caterpillars, the 1050-bacon strip Whopper, or the bright blue curry challenge? But this is the first time we’ve covered something that actually made me throw up in my mouth a little.

A sandwich shop in Suzuka City, Mie Prefecture, has conjured up this ungodly creation and, even more strangely, it seems people want to eat it. It’s called the Natto-Coffee Gelatin Sandwich, and that is exactly what it is: natto and coffee gelatin slathered with whipped cream and plopped on some unoffending white bread. For those of you unfamiliar with natto, it is an extremely stinky and sticky food made from fermented soybeans. Yes, rotting soybeans.

Inexplicably, this sandwich has become one of the shop’s most popular items, leading the representative director Koji Suzumura to explain their motivation in creating this abomination. Read More

Girl Finds Herself Listed as “Stinky Soy Beans” in Boyfriend’s Phone, Turns to Internet for Advice

Girl Finds Herself Listed as “Stinky Soy Beans” in Boyfriend’s Phone, Turns to Internet for Advice

I’m sure we’d all like to think that our friends and loved ones smile whenever they see our names pop up on their phones, and that each text message or email appears alongside a cute nickname or something informal and loving. But if you caught sight of your better half’s mobile phone screen while you were calling them and “Stinky Soy Beans” popped up, you might not be too pleased.

Over at My Navi News Q&A — a service not unlike Yahoo! Answers which, as we saw yesterday, can yield some pretty interesting responses of its own —  a 26-year-old woman in Japan shared her worries after discovering that her boyfriend had entered her name on his smartphone as “nattō: GM Free”, fermented soybeans renown and hated by many for their strong smell and extremely gooey texture.

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Bacteria from the Heavens Grants Us a New Type of Natto, Still Smells Bad

Bacteria from the Heavens Grants Us a New Type of Natto, Still Smells Bad

Happy belated Natto Day everyone! Don’t worry if your calendar doesn’t have 10 July marked off as the day to celebrate Japan’s sticky smelly and healthy fermented soy bean dish,  it appears no one’s is.

It is, however, the date the Kanazawa University has chosen to launch a trial run of Sky Natto which is natto fermented in bacteria harvested from 3000 meters above the Earth.

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