Was that too much natto mixture on the rice?
Somewhere I read today that you are only supposed to use 2 tablespoonsfull...
Also, do you stir it into the rice before eating?
Im a stickler for the TRADITIONAL ways of eating things (except for my kimchi and bulgogi- I add a little ketchup to sweeten it up. You never taste it)
Kris you like that Veggie Tales bowl? Do your kids like Veggie Tales? They are adorable and they are making them non-Christian for the worldwide market...
Don't worry. There are no traditional ways of preparing or eating natto.
I can eat two packs (90 g) of natto with half a bowl of rice.
My children usually have one pack (45 g) with one bowl of rice.
Some families make a bonburi of natto and share it among the family members.
BUT, I think that there are few people who stir it into rice.
Different people prepare natto differently. I, for one, put natto in a bowl, add the supplied tare and mustard, and stir a minimum required number of times, say, 20 to 30 times.Rosanjin
suggested that natto should be prepared this way:
1. Use a tall container called mukouzuke. The natto should be of a kotsubu (small grain) type.
2. Stir natto 305 times.
3. Add soy sauce, a few drops at a time, and stir another 119 times, for a total of 424 times, until you see don't see any threads.
4. Add negi and Japanease mustard.
Here is a story
(Japanese only) of a silly person who stired natto 10,000 times. She says that after stirred 10,000 times, natto tastes like kani miso (crab innards). It took her one hour and 40 minutes to do so.