Jeff Grossman/NYC wrote:"We eat it because it is traditional. Why are you eating it?"
Frank Deis wrote:As a result of an online "dare" of sorts -- I hang around on Japanese oriented websies -- I have to try Natto.
Natto is notoriously a bit stinky, but so are some cheeses I like.
Does anyone have suggestions for appreciating Natto? Are there tricks to make it taste good?
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