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 …

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