Neba neba , that’s the texture you see on this photo. Well neba- is also how they pronounce never in Japan. Sorry for the cheap pun in the title, I couldn’t resist.
Food with that aspect usually have the property to retain water, to help you keep hydrated and feel well when it’s hot. Here are 3 examples :
Natto, okra and molokheya.
Natto is soybeans fermented with “natto-kin” bacteria. It is served with wasabi and egg today, as a topping for hot genmai (brown rice).
The leaves are molokheya (moloukhia), a plant from Egypte, a desert plant, designed to survive dry weather. The okra (gumbos) now popular around the world, these are round ones.
Cutting the okra : you see the filaments of neba neba juice… I salted and added shichimi 7 spice mix.
Less obvious in cut molokheya. I added shredded mint.
I sliced the green hot chili and added to the 3 neba neba foods.
Meal with a cup of ratatouille, double serving of natto :
Cal : 564.5 F17.1g C82.9g P29.2g