Kabocha no nitsuke, and a new Japanese food : wheat natto

GOURMANDE in OSAKA


Kabocha, the Japanese pumpkin.
The Japanese pumpkins

In “nitsuke” (flavored simmering, with bonito fish flakes, soy sauce and mirin).


This means “wheat natto”. As you know -or not- natto is cooked soy beans, that are then fermented with a bacteria called “nattokin”.
So what ? Natto made of wheat ?
They precise 75% soy beans and 25 % wheat. That looks like that :

As you see, it’s even more natto-chewing-gumish than the standard…

With the sauce and mustard, that looks more familiar. Taste… er, honestly, just like traditionnal natto. If I had eaten it the eyes closed, I wouldn’t have known it was different.

About natto :
Classic natto on rice
Natto’s refreshing property
Many meals with natto on this blog

White goya, salted. With a dash of Okinawan sauce (made of awamori sweet sake, infused with mini hot chili peppers).


Pipping hot white rice… Yeah, I reheat it…

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