Udon Natto – Yabe Tokyo

anattoundo

Hand made udon noodles are prepared with katsuobushi, neggi, nori and raw egg and it is whipped into a frenzy whereby the nattokinase enzyme gets bound with the other ingredients, and all becomes one harmonious dish. This is one of my favorite fermented food preparations in Japanese cuisine, and inspires us to find new food combinations we are not used to.

Categories: Restaurants

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