ExcelMale
Menu
Home
What's new
Latest activity
Forums
New posts
Search forums
What's new
New posts
Latest activity
Videos
Lab Tests
Doctor Finder
Buy Books
About Us
Men’s Health Coaching
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More options
Contact us
Close Menu
Forums
General Health & Fitness
Nutrition and Supplements
Nattokinase
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Queequeg" data-source="post: 263044" data-attributes="member: 43800"><p>I wouldn't say umami. As a side note I've recently built an incubator for Koji mold (aspergillus oryzae), and it's amazing for umami (it's the base for soy sauce, miso, sake, amazake, on and on...). Fish, chicken, steak even tofu marinated in Shio Koji is amazing! But, natto is funky. It's fermented, but it doesn't taste like kimchi or sauerkraut, for example.</p><p> The closest western thing that I can liken it to... is ripe Camembert cheese. A few months ago, I made a classic meal from Normandy for my wife's cousins. They are really cool, open minded people. They loved the main part of the meal but they obviously avoided the ripe Camembert, it's really stinky and slimy. </p><p> The first time we tried natto, I folded it into an omelet. My wife took a bite and was like, "Um, yeah, it's OK." But, by the third bite, she almost vomited. I shouldn't have done that, but I didn't know any better. Initially, you should dilute it in soup.</p></blockquote><p></p>
[QUOTE="Queequeg, post: 263044, member: 43800"] I wouldn't say umami. As a side note I've recently built an incubator for Koji mold (aspergillus oryzae), and it's amazing for umami (it's the base for soy sauce, miso, sake, amazake, on and on...). Fish, chicken, steak even tofu marinated in Shio Koji is amazing! But, natto is funky. It's fermented, but it doesn't taste like kimchi or sauerkraut, for example. The closest western thing that I can liken it to... is ripe Camembert cheese. A few months ago, I made a classic meal from Normandy for my wife's cousins. They are really cool, open minded people. They loved the main part of the meal but they obviously avoided the ripe Camembert, it's really stinky and slimy. The first time we tried natto, I folded it into an omelet. My wife took a bite and was like, "Um, yeah, it's OK." But, by the third bite, she almost vomited. I shouldn't have done that, but I didn't know any better. Initially, you should dilute it in soup. [/QUOTE]
Insert quotes…
Verification
Post reply
Share this page
Facebook
Twitter
Reddit
Pinterest
Tumblr
WhatsApp
Email
Share
Link
Sponsors
Forums
General Health & Fitness
Nutrition and Supplements
Nattokinase
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top