Comments on: Organic Megumi Natto

By: ricky

ricky — Fri, 15 Apr 2011 16:02:45 +0000

ippuku, in berkeley, serves megumi natto with abura age, which is pretty damn good. ozumo and ame, both in SF, also serve megumi — but i haven’t gotten out to try it yet.
if you’re in the north bay, sushi hana in rohnert park and yao-kiku in santa rosa serve it too.

By: yoko

yoko — Sat, 12 Mar 2011 00:49:20 +0000

Hi Nancy,

Thank you for the comment. I am looking on Megumi Natto’s site http://www.meguminatto.com/order.html and it looks like they don’t ship to AZ. Is there a Japanese market there in Tucson? If not, you might want to check in at your favorite Japanese restaurant and ask the owner or chef.

By: Nancy Evans

Nancy Evans — Fri, 11 Mar 2011 15:43:27 +0000

Please, looking for organic Natto inTucson. Would love to know a source, want it organic.
Thanks for the wonderful article and photos.
Dr. Mercola also have said how terrific a product this is.
Desert Blessings,
Nancy

By: Japanify: Shiso Shout-out – Umamimart

Japanify: Shiso Shout-out – Umamimart — Thu, 08 Jul 2010 21:14:56 +0000

[...] Organic Megumi Natto post featuring ume-shiso-natto sushi [...]

By: ReCPY: Natto MOffin, I Repeat, NATTO MOffin – Umamimart

ReCPY: Natto MOffin, I Repeat, NATTO MOffin – Umamimart — Mon, 10 May 2010 16:47:29 +0000

[...] tomo: Yamahomo- I think I just realized that Natto, Ume and Shiso would be my last meal, if I had to choos… [...]

By: tomo

tomo — Wed, 05 May 2010 22:10:54 +0000

Yamahomo- I think I just realized that Natto, Ume and Shiso would be my last meal, if I had to choose! YUM

By: yoko

yoko — Wed, 05 May 2010 00:17:06 +0000

Oh yeah, dropping a raw egg in there will really enhance the “neba-neba” sliminess. I did that sometimes but not lately. I should start doing that again.

By: seri

seri — Tue, 04 May 2010 22:34:28 +0000

Your pics always get me sooo hungry! Do you ever drop a raw egg into your natto/rice mix? That’s what I grew up eating.

By: yoko

yoko — Tue, 04 May 2010 21:46:49 +0000

J – thanks! I am glad you enjoyed the article. You know, I don’t know of any places yet that serve good natto. I would think that it’s all in the preparation since I suspect that most places probably just use Okame or some other imported frozen natto. I personally love natto at home the best on a bed of hot, steamed white rice. You don’t have to get fancy with natto. Another suggestions is my 88 cent meal that I wrote about last year on UM
http://www.umamimart.com/2009/06/um-recession-88-cent-meal/

Yamahomo – yeah, making natto in the house would be an intrusion for nostrils that do not favor the natto aroma. Workplace?! I hope there is enough ventilation because these little babies need their breathing room as well.

By: Yamahomo

Yamahomo — Tue, 04 May 2010 21:31:38 +0000

I am salivating so badly right now. Do you know what I am having for dinner? Natto/shiso/ume over rice. I can never make my own natto due to the fact I live with a regular American person, but I may start the project at my office.