Americans, Brits, Thai, Spaniards, French, Germans, and Other Nationals~
In Japan, we sometimes mix fermented soybeans (natto) and spicy tofu (mapo tofu) into ramen.
It smells strong, looks chaotic… but many of us think it’s amazing.
Here’s the question:
Would you call this “creative cuisine” or just “food crime”?
Be honest—could you eat this?
Japan: where we put natto on ramen and call it a good idea.
Agree or disagree?
by EverythingCounts88
4 Comments
“Japan: where we put natto in ramen.” No. No, we don’t. We also don’t put mapodofu. Like, *maybe* some weird restaurant trying to freakishly stand out will offer something like that, but their entire business model relays on the very aberrance of the combination—the absolute strangeness and novelty of such nonsense might attract costumers once just for the fuck of it. This is not normal, much as you attempt to promote it as such.
As a Canuck, I prefer natto with kimchi. The fermented, sour, umami, slightly spicy blend works well. The ma la of sansho is okay with natto, but still like it better with kimchi. Add butter sauteed shiitake, adding a sweetness from the butter, makes a great spaghetti sauce.
No thank you 🙂
This looks appalling and not something you’d see in Japan at all. People need to get rid of the mindset that “you can put anything you want in ramen.” That’s categorically wrong. Toppings matter and are not as random as Westerners think. Sorry, I don’t mean to be rude but this looks like a compost heap.