Aloha Ryan

I tried writing on your other site, but was told my comment was too long, so let me try again here.

First of all, to show favorite, ichiban should be before suki. With only suki, you are just saying I like this, but with ichiban, you are saying this is my number one like, or favorite.

Now, let’s get to the natto. You say you haven’t yet tried it, but don’t like it due to reports from friends. You are basing your decision on hearsay. That’s no way to make up your mind about something. Sure, it is a bit odoriferous and sticky (stringy) due to its fermentation, but you really have to try it yourself. I was much younger, living in Tokyo when first introduced to natto. Some friends and I went out for breakfast. They ordered natto and told me I probably wouldn’t like it, but from my first mouth-full, I fell in love with it. The traditional method of preparation is to first dump your pack of natto into a small bowl. Add a raw egg yolk (often that of a quail). Add chopped green onion. Add shaved dried bonito (tuna). Add a bit of hot mustard. Add a little soy sauce. Now mix the concoction with your hashi until it’s frothy (careful not to break the beans). Pour the mix over rice. You can also place a sheet of nori on top then press down on both sides with your hashi to make natto maki. All this natto talk is making my mouth water. I just happen to have natto in the fridge and have decided it will be my breakfast today. (I’ll send you a photo). I guess the point of all this is that you should never take anyone else’s word for food criticisms. Try everything yourself. Don’t be a wuss. It’s all good.