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  1. Eh. Not that big a deal. A typical Japanese grocery store will have on the order of 20-30 natto options, usually around 1-3 yen per gram. From the packaging, this appears to be exactly the same stuff sold in stores.

    I’ve heard that modern natto is usually made with a bacterial monoculture and it’s less nutritious than wild-fermented natto. I’ve been meaning to look for a restaurant that has traditional straw-fermented natto, but haven’t gotten around to it yet.

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