Kabocha no nitsuke, and a new Japanese food : wheat natto (via 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 a … Read More

via Gourmande in Osaka

In the mist of nishin-soba… iwashi-soba (sardine soba soup) (via Gourmande in Osaka)

This is my image of traditional food of Japan… but probably certainly not one of the dishes most Japanese people would present you. When you travel in the misty lands on the West coast of Kyoto Prefecture, going down to the pittoresques villages of fishers, you see many many fish being dried with a lot of care in front of the houses. And most small restaurants propose "nishin soba", a simple bowl of dashi (fish broth), with soba buckwheat noodl … Read More

via Gourmande in Osaka

Guided tour of my soba closet… (via Gourmande in Osaka)

All about soba and more… What kind of soba do you have in your closet ? What do you prefer ? SOBA DEFINITION Soba is buckwheat in Japanese. A plant, not a real cereal it seems. It is extremely popular in places like Japan, and mountainous areas of Europe, because compared to wheat, it grows more easily in restricted surfaces, on slopes. As the most common (but not unique) buckwheat floor is noodles… soba also took the meaning of "buckwheat no … Read More

via Gourmande in Osaka

L’histoire de bebe bambou -The story of baby bamboo (via Gourmande in Osaka)

Last year…

Au printemps, les parents bambous se reproduisent… In Spring, bamboo parents have their offspring… Me voila ! Je m'appelle TAKENOKO (bebe bambou). Here I am ! My name is TAKENOKO (baby bamboo). Les foules se precipitent pour me ceuillir. Many people come to take me. On me fait prendre le bain avec du son de riz (et parfois du piment). In my bath with rice bran (and chili peppers). Je me deshabille, et me voici, nacre et tendre. I take off my … Read More

via Gourmande in Osaka

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

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