I had some interesting experiences with Natto, since I started having Natto breakfasts on occasion. In this neighborhood, the only source I have found for natto has been Chang-Li Supermarker, for they have a significant oriental clientele. So they are my go-to for oriental specialties from tofu, to seitan, to miso and, but of course, natto. I wrote about it
here before.
At that time, they had mostly imported natto, obviously from Japan, since it is Japanese custom. I had some mishaps when the natto occasionally was bad out of the box, and the problem was they kept it refrigerated, but it should be kept frozen, and they changed the storage, but also, they added a new variety, Rhapsody natto, which is US made, and delicious.
It is my favorite right now, so I have updated my recipe:
- 1/4 portion Rhapsody natto
- 1/4 tsp Dijon mustard
- 1/2 tsp Yondu fermented veggie broth
- 1/4 tsp Wasabi
- 1, 2, or three scallions, sliced fine.
The results are below in pictures:
And here is the Rhapsody website, with good nutritional information.
One serving of natto (about 100g/3.5oz) contains:
- 22% RDV Dietary Fiber
- 22% RDV Calcium
- 22% RDV Vitamin C
- 48% RDV Iron
- 6% Vitamin B6
- 76% Manganese
- 29% Magnesium
- 21% Potassium
- 20% Zinc
And, as you can tell, I like a mixed rice. In this case I use a mixture of black rice and brown basmati.
The results are below in pictures:
