Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
Have you heard Japanese fermented food "Natto"?
chocolatier Jean Paul Hevan produced novel and unconventional chocolate bar in this summer, which combines chocolate and natto.
Natto is fermented soy beans. Those are slimy, and has strong flavor and unique smell. Natto is served with soy sauce and Japanese mustard, and we eat them mostly in breakfast.
First, add soy sauce into Natto, stair with chopsticks well then pour on top of a bowl of rice.
Some people in my class asked me about natto that they encountered in the breakfast at ryokan or restaurat. People are interested in the food which looks like soy beans, but never known how to eat them.
I serve them natto to taste at the class if the people interested in natto, and after taste, most people like the taste and of course not all the people like the strong flavor.
Some people describe the taste as caramel flavor, soy bean taste and cheese. The flavor goes with cooked white rice.
Natto contains tons of nutrition which include thrombolytic and probiotics and lower the blood pressure. We eat natto not only for the acquired taste, but also eat as healthy food.
So let's get down to the main issue. World well know chocolatier, Jean-Paul Hevin
produced tablet chocolate which contains dried natto crumbles.
I couldn't imagine the taste natto x chocolate, but it is not that bad, more like I was going
to be addicted to the taste. There are mixture of dried caramel, a bid of salty flavor and dried natto scattered over the chocolate. I like the crispy texture.
As someone in my class said the taste of natto is similar to caramel, so that caramel crumbles flavor go with natto. Yes, I like it!
Are you interested in the taste?
The chocolate is sold until August 31st 2018.
Tablet le caramel flour de cel e natto 897 yen