![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/341.jpg\" "\\"34\\"")
<\/a><\/p>\nUdon with Natto and Wasabi Avocado<\/strong><\/p>\n Natto is a sticky web of fermented soybeans. It’s got a unique smell. As the description suggests, this is a difficult food to introduce to non-Japanese people. Even the people who grew up in Japan either love or hate natto. I happen to love it and particularly since I moved to the US, my love for natto has grown even stronger (probably because I don’t get to eat it very often). Natto is usually served on white rice but a few weekends ago I decided to have natto with udon noodle. Natto and wasabi avocado (mashed avocado mixed with wasabi) were placed on top of udon noodle and served with soy-based sauce that came with natto and green onion. The sauce was probably made from soy sauce, mirin, and dashi (Japanese fish base). This was good, but next time I will add some vegetables such as cucumber or sprouts to give some crunchiness and fresh flavors.<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u7d0d\u8c46\u3068\u308f\u3055\u3073\u30a2\u30dc\u30ab\u30c9\u306e\u305b\u3046\u3069\u3093<\/strong><\/p>\n \u4e45\u3057\u3076\u308a\u306b\u97d3\u56fd\u98df\u6599\u54c1\u5e97\u3067\u7d0d\u8c46\u3092\u624b\u306b\u5165\u308c\u3066\u3044\u305f\u306e\u3067\u3001\u3053\u308c\u3092\u3046\u3069\u3093\u3068\u4e00\u7dd2\u306b\u3044\u305f\u3060\u304d\u307e\u3057\u305f\uff5e\u3002<\/p>\n \u7d0d\u8c46\u306e\u307b\u304b\u306b\u306f\u3001\u308f\u3055\u3073\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u30de\u30c3\u30b7\u30e5\u3057\u305f\u30a2\u30dc\u30ab\u30c9\u3092\u305f\u3063\u3077\u308a\u3068\u306e\u305b\u3066\u3002<\/p>\n \u305f\u308c\u306f\u3001\u7d0d\u8c46\u306b\u3064\u3044\u3066\u304d\u305f\u305f\u308c\u3092\u304b\u3051\u3066\u3001\u4ed5\u4e0a\u3052\u306b\u5c0f\u306d\u304e\u3092\u5c11\u3057\u6563\u3089\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u5473\u306f\u60aa\u304f\u306a\u304b\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u98df\u611f\u7684\u306b\u3061\u3068\u30a4\u30de\u30a4\u30c1\u3067\u3057\u305f\u306d\uff5e\u3002<\/p>\n \u6b21\u56de\u306f\u304d\u3085\u3046\u308a\u3068\u304b\u8c9d\u5272\u308c\u3068\u304b\u30c8\u30de\u30c8\u3068\u304b\u3001\u3071\u308a\u3063\u3068\u3057\u305f\u30d5\u30ec\u30c3\u30b7\u30e5\u306a\u91ce\u83dc\u3092\u52a0\u3048\u305f\u3044\u3068\u601d\u3044\u307e\uff5e\u3059\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Udon with Natto and Wasabi Avocado Natto is a sticky web of fermented soybeans. It’s got a unique smell. As the description suggests, this is a difficult food to introduce to non-Japanese people. Even the people who grew up in Japan either love or hate natto. I happen to love it and particularly since I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-28857","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28857","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=28857"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28857\/revisions"}],"predecessor-version":[{"id":28866,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28857\/revisions\/28866"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"