He took the tiny packets of hot mustard and dashi soy sauce, drizzling them over the beans. Then came the work. He picked up his chopsticks and began to stir. Ten times, twenty times, fifty times. The beans began to transform, spinning out long, iridescent threads of white slime—the "neba-neba" that purists prized. The more he stirred, the cloudier and stickier it became.
: Best for sushi rolls or mixing into pasta. buy natto
: Most packs come with the mustard (karashi) and sauce (tare) included under the lid. Storage : Keep it refrigerated if you'll eat it within a week. He took the tiny packets of hot mustard
If you want to know more, I can find specific brands near you or give you a list of toppings to make the flavor even better! How to Make Natto - Brod & Taylor Canada Ten times, twenty times, fifty times