'Natto pickled in koji' tasting review that you can eat natto immediately without mixing it by taking it out of the tube
Japanese soul food, natto, is generally 'mixed well and eaten', but there is something called 'natto pickled in koji ' that is combined with koji so that it can be eaten as it is without mixing it out of the tube. Exists. I asked, 'If you can eat natto without mixing, isn't it easy?', So I actually bought it and tried it.
Natto Pickled in Jiuqu 180g --Kaldi Coffee Farm Online Store
This is the package of 'Natto pickled in Jiuqu'.
The content is 180g. The raw materials are natto, soy sauce, rice jiuqu, sugar, alcohol, and caramel color. The calorie is 25kcal per 15g of 1 tablespoon.
When you open the cap, you can see that there is soybeans inside.
Prepare white rice at once ...
When you squeeze out the pickled natto, the scent of dry natto spreads softly rather than the natto itself.
When I actually tried it, the taste of soy sauce was quite strong, and the balance of natto / rice in the photo was a little strong. The seasoning itself is like moromi miso, but the scent and stickiness peculiar to natto can be felt firmly, and it is 'natto rice' that is unmistakable.
Egg yolk is added because it is a standard to match with natto.
The soy sauce's pointy taste of natto pickles is neutralized by the mellowness of the egg yolk, and it feels pretty good. I could feel the flavor of natto even with this amount of rice.
Natto pickled in Jiuqu has a sticky texture, but it does not draw as long as real natto. Even when I lifted the soybeans, I just pulled the thread for a moment and it broke immediately. The point is that the natto tastes good, but the ease of eating is improved.
It tasted like miso, so I prepared a cucumber ...
I ate it with mayonnaise and natto pickled in jiuqu.
When combined with mayonnaise and cucumber, the moment you eat it, you may
Basically, it seems to suit anything with a simple taste, and it can also be used as a seasoning for fried tofu and tofu. When combined with simple ingredients, the face as Kanayamaji miso and the face as natto appear alternately, so it feels a little strange. With the ambiguity of the flavor that cannot be said to be '100% natto' when combined with other than rice, it seems that it can be used as a 'slightly unusual Kanayamaji miso' position.
The recipe is to stir-fry pork and cucumber in sesame oil, then add natto pickles, sake, and sugar.
Stir fry quickly and complete.
The scent of natto spreads with steam when it is freshly made, but after a while it calms down, and when eaten without steam, the identity of natto almost disappears, and it tastes like miso-based seasoning. Because it is well seasoned, it can be used from a small amount, and when eaten with white rice, it can be enjoyed as natto, and when cooked with other ingredients, it becomes Kanayamaji miso. I can say for sure.
In addition, natto pickled in koji is 537 yen including tax.
Natto Pickled in Jiuqu 180g --Kaldi Coffee Farm Online Store
https://www.kaldi.co.jp/ec/pro/disp/1/4570018723377
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