Foo - 'NATTO Beans'.......

Anyone here ever use 'Natto Beans', and if so, where did you find them and how did you cook/prepare them?

Health food stores around here (Columbia SC) have never heard of them or know how to get them, and I have heard good things about using them.

Of course I heard good things about riding bikes but I keep getting fatter......

Natto is fermented soybeans. Roughly the consistency of edamame coated in hocker, and it smells like a public urinal. I can't imagine that anyone actually eats it. I'm pretty sure it was created as a joke on the rest of the world by the Japanese:
"Hey, these beans went bad. What should we do?"
"Serve them to the white guy out ther and tell him they're a delicacy."

You'll find natto (http://www.nattobeans.com/) in the refrigerated cases of oriental markets that feature Japanese foodstuffs - some areas of the US don't have a lot of these kinds of markets, though. Mitsuwa supermarket (here in California) has several varieties to choose from. Even small Mom-and-Pop Korean/Japanese grocery stores often have couple to choose from. There's no cooking involved. If taken from a freezer just thaw it slightly in a microwave (don't overheat) and top off a small bowl of hot rice with it, mixed sometimes with a smidge of hot mustard and/or packaged broth (tsuyu) that come with the natto.

It is an acquired taste (even for many Japanese who do not like it) and the smell is uninviting at first but I personally like it. I've been eating it for years. I never try to get others to eat it though - it is simply not for most American tastes, it is a healthy food after all.

the korean and chinese markets carry them sometimes.

you don't really cook natto, you just eat it as a side dish with japanese style rice.

it won't smell that bad if you keep it cold.

you can pick up kimchi if you don't like natto, since it's healthier than natto.

Natto...mmm...I really like it

http://3.bp.blogspot.com/_MeTjNOXf6Nc/R3GOBg5NfdI/AAAAAAAABO0/2XmDqlOKIYI/s400/natto.JPG

Thanks for all the replies. To be honest I had not thought of checking with Korean markets/stores in the area. That will be my next step.

As for it's usefulness, I have read recently that some researchers think it may slow the progression of Alzheimer's but I am always skeptical about such claims.

Thanks again.

The natto you get in a store is usually just soy beans that have been boiled and sprinkled with a factory-cultivated natto bacteria liquid. The absolute best tasting and smelling natto has been simmered for 10 or so hours and then wrapped in rice straw to naturally ferment for 2 full days. I make my own that way with organic kosuzu soybeans and it’s a delicious staple in my diet.

The natto you get in a store is usually just soy beans that have been boiled and sprinkled with a factory-cultivated natto bacteria liquid. The absolute best tasting and smelling natto has been simmered for 10 or so hours and then wrapped in rice straw to naturally ferment for 2 full days. I make my own that way with organic kosuzu soybeans and it’s a delicious staple in my diet.

10 hours? fergodssakewhy?

all you really need is one good batch of natto from which you can make even more natto because all you do is boil and add.

Natto is fermented soybeans. Roughly the consistency of edamame coated in hocker, and it smells like a public urinal. I can't imagine that anyone actually eats it. I'm pretty sure it was created as a joke on the rest of the world by the Japanese:
"Hey, these beans went bad. What should we do?"
"Serve them to the white guy out ther and tell him they're a delicacy."

oooo - she who loves to try new things, shall remember this "introduction" and explanation of natto beans 4 ever. BLARG.

Google Queen ... is speechless

http://2.bp.blogspot.com/_vIkf8CRIxY0/Ry3cMuOAGRI/AAAAAAAAATQ/8GgvOK6c0sY/s320/Natto_mixed.jpg

I can't stand the stuff myself, but my wife likes it. Usually eaten over rice, tho......

Natto is fermented soybeans. Roughly the consistency of edamame coated in hocker, and it smells like a public urinal. I can't imagine that anyone actually eats it. I'm pretty sure it was created as a joke on the rest of the world by the Japanese:
"Hey, these beans went bad. What should we do?"
"Serve them to the white guy out ther and tell him they're a delicacy."

The same can be said about most cheeses..like Swiss (smells like vomit to me) and yogurt and salami (fermented meat) and beer and sour dough bread and aged beef and and ...

As an individual who is 'cooking challenged' I think I will pass on making my own, but I am still planning on looking at Asian stores this weekend.

It does look pretty nasty in the pictures but if it stave's off Alzheimer's it is worth a try.

Thanks again..........

Be sure to look for organic natto; in my search the non-organic natto also have MSG.

Natto usually comes with a little mustard package for each serving. Hot rice, natto mixed in, mustard, soy sauce. I personally like it best in the winter, which is when I'm most likely to eat rice.

FB,

Thanks. Something else I had not thought of.