Natto

[JasonTrue]

Unless you're buying a fairly unusual wasabi product (fresh, or from that Oregon company that produces all-wasabi wasabi paste), you're basically using a mix of Japanese mustard, western horseradish and food coloring (with some small amount of real wasabi in some products) when you buy wasabi in a tube or can. So the difference is rather small.

[Hiroyuki]

How long can refrigerated natto last? I'm not sure but I'd say one to two weeks. When natto smells of ammonia, has turned dark brown, and is no longer thready, it's no longer good to eat.

As for wasabi, wasabi is for the maguro. Whether the maguro, natto, and everything else should be mixed together? Well, I had a little discussion in my blog, where Kake provided a link to her beautiful natto maguro.

[Domestic Goddess]

What do you call natto in Korean? I'd like to try out the chongukjang that Sheena has described since I have a lot of sour kimchi in my fridge.

[SheenaGreena]

its just called cheonggukjang in korean (: and the stew that it's usually made into is called cheonggukjang chigae

[melonpan]

cheonggukjang is probably the best name for it, but they are different. cheonggukjang isnt eaten the way natto is, instead it is almost exclusively used in stews. of course there are people who find novel ways to use food stuffs... but its usually a base for stews.

they are similar yet different in the way the following are the same yet different:

miso:duenjang

makizushi:kimbap

natto:cheonggukjang

of these three examples, id say that natto/cheonggukjang are the least similar in usage.

i like natto and it appeals to my korean tastes and i think koreans in general would like natto more, but maybe in the end, its too mild even with wasabi/karashi. not enough garlic, not enough chiles! ;-)

Edited May 5, 2009 by melonpan (log)

[GlorifiedRice]

Okay I did it...I finally ate the natto,,,,Annnnd I love it.

I made two types, the one that Torakris eats for breakfast and plain with the soy sauce, mustard and scallion.

I like the Torakris version better...

I just could never get thru the smell in the past

YAY, Im over that hump now