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natto (Page 2)

Will Smith makes sushi with Japanese YouTuber Bilingirl Chika

The Hollywood actor eats natto, puts soy sauce in the wrong spot, and tries a hack for avoiding wasabi “burn”.

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We head out to Kyoto to eat a delicious crepe crammed with fermented soybeans, rice【Taste Test】

Why hadn’t we thought to stick natto and rice into warm fluffy crepe layers before now?!
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Ibaraki Prefecture marketing chief regarding their capital city: “Mito sucks! Die!”

Who knew Ibaraki was so punk?

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We try ice cream with a topping of natto fermented soybeans, because the Internet told us to

Salty things are delicious on ice cream…but no one ever said anything about stinky things.

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Eat Japanese cuisine like an epicure with the updated Ultimate NTO natto mixer from Takara Tomy

This natto mixer will let you mix to the max! It even has a special setting to recreate the recipes of a revered Japanese Rennaisance man.

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Natto-flavored potato chips are now yours for the taking (or trashing) in Japan

The latest offering from Japanese snack manufacturer Calbee has got some people eagerly awaiting its release and others scratching their heads in puzzlement. 

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Girls’ feet-flavor fried chicken now on sale in Tokyo, promises smell, stickiness of real thing

Idol singer group’s strange follow-up to sweat-flavor karaage is now here!

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Instant noodle company combines yakisoba noodles with fermented natto bean topping

If you’ve been too hesitant to give natto a try, this may be the way to start!

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Custard pudding with natto fermented soybeans? We try the new dessert craze sweeping Japan

It might sound like an unusual pairing, but according to Japanese sweet connoisseurs, this is actually a delicious combination!

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Life hack for living in Japan: How to painlessly remove the wrapper from a pack of natto

This simple little trick could be a life-changer if you’re a fan of natto.

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Japanese composer expresses smelly breath as music【Videos】

Hear the stench of fermented soybeans, herring.

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Ramen Noodle Pizza and Natto Okonomiyaki Pizza now finally a reality!

We’ve seen some strange pizza toppings in the past. From Kit Kats to squid ink, Japan certainly knows how to deliver when it comes to thinking outside of the box.

Now, there are two new awesome pizzas on the menu: Ramen Noodle and Natto Okonomiyaki. And that’s not all – both items are being offered as part of a collaboration using local ingredients that hark back to the 1960s. Available from Aoki’s Pizza from September 10, this is an opportunity that’s not to be missed!

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Five Japanese tacos that Taco Bell should have released by now, made and taste-tested【Photos】

Dear Taco Bell Japan,

I’m writing this open letter to first welcome you back to Japan, but also to warn you of a great danger that lies ahead.

When you first announced you would open in Shibuya I was among those who felt that warm feeling of an old friend returning. And even though there were a few hiccups with your grand opening such as the lack of beans and “supreme court tacos” on your online menu, I had faith Taco Bell would rise to greatness in Japan.

However, since then we haven’t really heard much from your restaurant, and that worries me. So, I’d like to present you with five ideas for uniquely Japanese tacos that will not only appeal to the local crowd, but be eye-catching enough to make your brand a name to remember. I even went ahead and actually made and taste-tested them for you!

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All-you-can-eat stinky fermented soybeans come to Ginza, if that’s your thing

Spend a while in Japan, and at some point you’ll no doubt encounter natto, sticky, stinky fermented soybeans that often get served over rice for breakfast. This polarizing food has its superfans and impassioned detractors among Japanese and foreigners alike, but if you happen to be in the former camp, you should know there is an all-you-can-eat premium natto pop-up bar in Tokyo’s Ginza this weekend.

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Natto Boys want to take their smelly beans to Africa, but they need your help

Natto Boys (Natto Danshi) are a group whose sole purpose is to share the ancient and traditional Japanese food natto with the world. However, with its acrid smell and texture of an alien autopsy subject, those are some high hopes.

Already in about half a year, the Natto Boys have established a website featuring over 100 serving suggestions for the fermented soy beans to help promote the food at home. Now, they want to take the next step into the world’s second largest continent, Africa, and to do this they have turned to us for help via crowdfunding.

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Natto allergy is caused by jellyfish stings, says surprising Japanese study

Surfers could be at greater risk of developing an allergy to natto, a Japanese study has found. And the unlikely culprit is thought to be jellyfish stings.

Natto, the sticky fermented soy beans that are as as polarising as Marmite, is a traditional and common Japanese food. Allergy to natto is rare, but research from Yokohama City University Hospital suggests it could be more prevalent in people who spend a lot of time in the water and have been repeatedly stung by jellyfish.

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Super Mega Important Debate – Natto: is it nom or vom? 【Poll closed】

Sometimes our modern lives lack conflict. Let’s remedy that today by having a massive fight about something that doesn’t really matter.

This week, we’re talking about the fermented soybeans known as natto, and there’s one question we need you all to answer: is this dish “nom” or is it decidedly “vom”?

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New magic powder purports to make natto edible even for bean-haters

Slimy, sticky, and stinky – natto is a triumvirate of all the things picky eaters are likely to find unpalatable. While these fermented beans are actually incredibly good for your health (being rich in vitamins and fibre), they’re nonetheless something that even most Japanese people don’t like eating. But now there’s a new miracle product which claims to make natto perfectly tasty and edible, even for die-hard natto haters.

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What’s really for breakfast? 20 Japanese people give us a peek at their morning meal【Photos】

Like most countries around the world, Japan has quite a few delicious foods, like sushi, tempura and sukiyaki, that really stand out. But as delicious as they are, these wonderful dishes are usually only enjoyed every once in a while and are by no means what a regular Japanese person enjoys for their meals on a daily basis.

Of all the meals, a typical Japanese breakfast is perhaps what people are most curious about since it’s the least talked about (it’s not like breakfast is usually served at your local Japanese restaurant, after all!). Are Japanese people still scarfing down traditional Japanese foods each morning, or have they switched to a simpler, more Western style of breakfast? Let’s find out!

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Fermented soybean shaved ice pushes the envelope of summertime sweets

One of Japan’s favorite summertime treats is a bowl of shaved ice, or kakigori, as it’s called over here. While the most popular and common flavors are things like strawberry, melon and lemon, every now and again someplace will get really creative, like the restaurant in Kyoto that’s offering shaved ice covered with whiskey.

So now that we have nightcap-style kakigori covered, how about the opposite: a bowl of shaved ice covered with the Japanese breakfast staple natto, also known as fermented soybeans?

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