![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/03\/24.jpg\" "\\"24\\"")
<\/a><\/p>\nNatto Kimchi Pork Pasta<\/strong> <\/p>\n Many people may not be familiar with the two key ingredients in this dish, natto and kimchi. Natto is (I hate to say but) basically fermented soy beans. Natto is a popular Japanese food but it has very unique smell and it’s definitely one of those foods that you either love or hate. Kimchi is a traditional fermented Korean dish made of vegetables (usually Chinese cabbage or daikon radish) with a variety of seasonings. Kimchi also has a very strong flavor and smell. At our house I make sure to keep the jar of kimchi in two layers of plastic bags so that the smell won’t bother my husband or fill the whole fridge with its smell. <\/p>\n I happen to love both of them. So when one of my facebook friends, Mihoko (her blog<\/a>: Click here<\/a> for recipe information.<\/p>\n \u7d0d\u8c46\u30ad\u30e0\u30c1\u8c5a\u30d1\u30b9\u30bf<\/strong> \u767a\u9175\u3082\u306e\u540c\u58eb\u3067\u7f8e\u5473\u3057\u3044\u3067\u3059\u3088\u3001\u3068\u6559\u3048\u3066\u3082\u3089\u3063\u3066\u3001\u305c\u3072\u8a66\u3057\u3066\u307f\u305f\u304b\u3063\u305f\u3082\u306e\u3002<\/p>\n \u672c\u5f53\u306f\u767d\u3044\u3054\u98ef\u3092\u708a\u3053\u3046\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u9762\u5012\u304f\u3055\u304f\u306a\u3063\u3066\uff08\u7b11\uff09\u3001\u30d1\u30b9\u30bf\u3092\u8339\u3067\u3066\u3042\u308f\u305b\u3066\u307f\u305f\u3002<\/p>\n \u3061\u306a\u307f\u306b\u79c1\u30d0\u30fc\u30b8\u30e7\u30f3\u306f\u3001\u7d0d\u8c46\u3001\u30ad\u30e0\u30c1\u306e\u4ed6\u306b\u3001\u7092\u3081\u305f\u8c5a\u3072\u304d\u8089\u3082\u5165\u308c\u3066\u3002 \u7cf8\u5510\u8f9b\u5b50\u3068\u5c0f\u306d\u304e\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u3053\u308c\u3001\u3068\uff5e\u3063\u3066\u3082\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u3067\u3082\u3001\u3053\u308c\u306f\u7d76\u5bfe\u4e00\u4eba\u3054\u306f\u3093\u306f\u3082\u3061\u308d\u3093\u3046\u3061\u306b\u592b\u304c\u3044\u306a\u3044\u6642\u306b\u9650\u308b\u308f\uff5e\u3002 studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Natto Kimchi Pork Pasta Many people may not be familiar with the two key ingredients in this dish, natto and kimchi. Natto is (I hate to say but) basically fermented soy beans. Natto is a popular Japanese food but it has very unique smell and it’s definitely one of those foods that you either love […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-24458","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24458"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24458\/revisions"}],"predecessor-version":[{"id":24613,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24458\/revisions\/24613"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nshe has lots of wonderful healthy vegetable recipes), made a suggestion to combine natto and kimchi, I had to try it. I mixed natto, kimchi, cooked ground pork, soy sauce, and melted butter. I served this mixture on cooked and buttered pasta. This was delicious! But I know this is not for everyone. <\/p>\n<\/a><\/p>\n
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\n<\/a><\/p>\n
\n<\/strong><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"