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 after the photos. I ate the egg raw as usual, no particular problem here.
Natto and rice are both double serving.
Cal715 F14.6g C108.2g P33.0g