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   Alexandre Oliva (lxo@gnusocial.net)'s status on Friday, 23-Dec-2022 05:32:32 JST Alexandre Oliva

   in reply to

   • Jérémie Zimmermann🎶💗🧀🫖5946
   heh. when I went to Japan, a friend of mine (also from .br) who lived there made it a point to bring me some nattō because "I had to try it!"
   I'm kind of famous for eating pretty much anything, and enjoying trying stuff, but I confess I didn't particularly enjoy it. only after I'd had some did he tell me he couldn't stand the thing, and he'd brought me some just to mess with me. I suppose he disliked it a lot more than I did :-)
   • Embed this notice
     Jérémie Zimmermann🎶💗🧀🫖5946 (jz@mamot.fr)'s status on Friday, 23-Dec-2022 05:32:34 JST Jérémie Zimmermann🎶💗🧀🫖5946

     in reply to

     • Maltimore

     @maltimore
     Let's face it:

     nattō is highly repulsive to some.

     also the smell can be equally if not more repulsive than the the aspect.... :/

     but if you're courageous and open-minded (and esp. if you like *strong* cheese!) you'll be rewarded!

   • Embed this notice
     Maltimore (maltimore@social.tchncs.de)'s status on Friday, 23-Dec-2022 05:32:35 JST Maltimore

     in reply to

     • Jérémie Zimmermann🎶💗🧀🫖5946

     @jz I love soy beans and this is probably really tasty, but I will say that it does *not* look visually appealing ;)

   • Embed this notice
     Jérémie Zimmermann🎶💗🧀🫖5946 (jz@mamot.fr)'s status on Friday, 23-Dec-2022 05:32:36 JST Jérémie Zimmermann🎶💗🧀🫖5946

     Making nattō (particularly gooey and smelly japanese fermented soy beans!) S01E01

     What a joy to eat the *best* natto I ever had, on very first try of fermenting it myself!

     It is really easy:
     * boil soy beans for 2-3h;
     * innoculate with bacillus natto while still warm, mix well. (you can buy culture online);
     * leave at 40° covered in jars for 12-24h.

     To me it is def. 24h fermenting + a few days in closed jars in the fridge for stronger/best taste!

     #TeamFerment #Natto

     https://en.wikipedia.org/wiki/Natto