Eating Natto 4: Black Bean Natto and Oatmeal

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Uploaded by on Dec 20, 2010

The fourth installment of a series of many different ways to eat natto. This episode shows how to enjoy black bean natto in the morning with oatmeal.

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Uploader Comments (japundit)

  • Oh no, that's horrible! I was just sitting having some natto gohan because I didn't feel like making oatmeal and I got the urge to Google "natto vs oatmeal".

    Never did I imagine I'd come across someone who mixed the two?!?!

    I eat one or the other (and often both) every day and the thought never crossed my mind.

    I'm sure you'll live to be 120 yo eating that combination!

    But I think I will pass for the time being...

  • @yamamancha Hey.... I hope you give it a try someday!

  • Natto is fermented beans correct? For some reason whenever I hear about I think sauerkraut. For some reason I think of a think vinegar smell. Is there something in western food you could compare it to?

  • @noshnitt

    Natto does not have the tang of saurkraut. Some say it smells like a pungent cheese, and has a flavor that is nutty, savory, and slightly salty. Actually, it's pretty hard to compare to another type of food.

  • ewwwwwww! with oatmeal? ewwwwwwww!

    i love natto and i love oatmeal...but the combination sounds horrid! haha

  • @ProjectVanBand

    Hah...It's not as bad as you think.

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  • Hahaha oh wow that is so not cool

  • I was lucky to get natto at all, so black bean natto is probably out of the question for me. I eat steel cut oats, cooked in my rice cooker. Also, I like my oats a lot less watery than that. So with all of that, I think I'll skip this.

    However, I think I might try making a bean dip from natto, and try tortilla chips with it. Natto has a very strong flavor, and it isn't good (to me, YMMV) unless it's blended with something else and diluted somewhat.

  • Wow I've never seen this kind of Natto before. Thanks for sharing!

  • Good video! That should be a really healthy meal rich in protein and fiber from the beans, oatmeal, and soy.

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