Rice + Natto

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Lately for lunch, I’ve really been enjoying a basic composition of
rice + {something}. It’s effortless to put together, and the minimalistic impression of the meal itself quiets everything down, so I can relax and simply enjoy the meal and the moment.

I usually have a vegetable or protein prepared with Japanese or Korean cooking methods.

Sometimes I’ll have rice + crispy nori + pickled daikon radish, or

rice + squid sauteed in spicy chili paste.

Sometimes it’s simply rice + fried egg + a drizzle of sesame oil.

Today, I had rice and natto.

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Natto is made of fermented soybeans, and is delicious. The texture, and the gooey-ness of natto may intimidate many away, but the flavor is subtle, nutty, and savory.

We all love gooey things. Gooey mac-n-cheese. Gooey sticky toffee pudding. Gooey natto!

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