This Is Natto by Daniel Erichsen
A lively, accessible introduction to Japan’s distinctive fermented soybean dish that traces its history and cultural place while explaining how it’s made, tasted, and enjoyed; the book demystifies the sticky texture and pungent aroma, outlines traditional and home-fermentation methods, discusses nutritional and regional variations, and offers practical tips, serving ideas, and simple recipes to help readers appreciate and incorporate natto into everyday cooking.
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