Tororo on my bowl of natto…
A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.
Grated. Tororo tuto.
Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.
Black natto (fermented soy beans). It’s often paired with grated wasabi.
Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.