Japan Travelogue Series: Cooking Challenge

Japanese cuisine is a mix of staple foods sourced from various regions of the country. A typical meal often consists of rice, complemented by one or more side dishes and main courses, and may be accompanied by miso soup and pickles. Over the course of thousands of years, traditional Japanese cuisine has been significantly shaped by influences from China and Korea, fostering a unique culinary heritage.

Japanese food today embraces a diverse range of cultural influences, resulting in a delightful blend that lends each dish its distinctively Japanese character. This culinary evolution has enriched Japanese cuisine, offering a wonderful tapestry of flavors and textures that continues to entice food enthusiasts from all corners of the world.

Nattō, a traditional Japanese delicacy made from fermented soybeans and renowned for its exceptional nutritional value. Typically accompanied by soy sauce, Japanese mustard (karashi), and spring onions, nattō offers a unique culinary experience. Its distinctive pungent aroma, intense flavor, and somewhat slimy and sticky consistency make it an acquired taste for many.

While nattō may not appeal to everyone’s palate, it remains highly favored in the eastern regions of Japan, where its rich cultural heritage and health benefits continue to be cherished.

Join Michelle as she accepts a cooking challenge from Niclas with nattō as one of her ingredients!