An Ode to Slimy, Slippery, Sticky Food
An Ode to Slimy, Slippery, Sticky Food
Few foods paint upon the blank canvas of a bowl of jasmine rice quite as brilliantly as natto. A much-loved Japanese dish of fermented soybeans, natto complements the rice sitting beneath, its gooey, stringy texture and pungent aroma lending the plain grains …
