whatsarobot well, I love natto now.
The stringiness really goes away after you stir it. The “snot-like” texture people talk about seems overblown to me (it was probably the seasoning, actually, or I didn’t stir enough before putting it all in? whatever! I can handle it!!). I disavow this hasty and not very thorough observation!! Stir your natto like crazy—get it THICK and FROTHY in a big clump. It’s like if stirring dry cereal caused milk to appear. It’s like magic.
It came with soy sauce and mustard seasoning—like very similar to dijon. It was good, I just didn’t know about karashi until today (both dijon and karashi use brassica juncea “brown mustard” seeds so it figures I mistook it).
I had it on its own but I’ll be experimenting with it in my oats, both complementing or replacing the egg. I’d like to find a vegan backup for eggs one day if possible. This has so much protein in it and omega-3 that it might be a shoe-in. I’d have to figure out how to make it myself is all. Do I need a yogurt maker for that?
