much ado about natto

my friend Julie-chan and i went to the food district in Morato in Quezon City, to Sushi Katsu. we had our fill of their famous nabe yaki udon - YUM YUM! plus some sushi - QUADRUPLE YUMMY!

but the highlight of this night's quest was the infamous fermented soy beans of Japan - the NATTO. i previously only saw it on TV and in magazine - i know it just looked sticky. now that i've had my first experience of it, i can gladly add a few more words to associate with the proverbial thing. so to complete its definition in my mind: it looks sticky, smells icky, and tastes kinda yucky - hahah! no offense meant to Aiba-chan, really!!! but i now find myself wondering why almost half of Japan's population eat natto. guess they eat it along with another much tastier food, huh? ^.^


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