Natto

Natto is one of those foods people either love or hate. Natto is fermented soybeans and you can read about them here.

I hated the way natto looked, more than anything, when I was kid and my parents would eat it. But, somewhere along the line, I tried it again as an adult and discovered that I really liked it. The added bonus of its healthful properties push it over to a must-eat food.

Because I eat it uncooked, and soy is not on-list, I have not been drawn to eating it during this semi-Dragon's Way time. But, I did have some the other day. Partly because we've been eating a lot of rice thanks to our new rice cooker, and partly because I was in the mood for having a pastured egg raw.

My favorite way to have natto is with a raw egg, soy sauce (I tried it this time with coconut aminos but didn't love it...will go back to Braggs next time), grated daikon pulp and chopped scallion. Sometimes I add shredded nori. Yum.

Natto freezes really well. I usually buy a bunch whenever I go to an Asian market and toss them in the freezer. They defrost overnight in the fridge or in about an hour on the counter.