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    Home » Course » Side Dishes

    Natto Kimchi

    August 11, 2021 by Marc Matsumoto Leave a Comment

    Natto Kimchi in a bowl

    There are few Japanese foods more polarizing than natto. It's made by boiling soybeans and then fermenting them with a microbe that's naturally found on rice straw. This imparts a nutty flavor reminiscent of a ripe soft cheese while giving it a sticky and very slimy texture.

    Fresh Natto for Natto Kimchi

    This one-two punch of odor and texture turns a lot of people off, and even within Japan, natto has its detractors. In our household, my daughter and I love it, but my wife can't stand it. As someone who hates cheese, it's an odor issue for her.

    I love the flavor of natto, but I've learned to combine it with less offensive foods to keep the peace at the dinner table. With its own pungent smell, Kimchi is a great way to cover up some of the more funky notes of natto, and I love the flavor it adds.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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      Corn Tempura (Tōmorokoshi No Gansekiage)
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      Sake Steamed Clams (Hamaguri No Sakamushi)
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