A home made ingredient by Ryōko Sakaki, this dish not only possesses nice fragments of the home made Natto but also consists of Soy-Sauce Shiokōji, a flavor with a little spice for enhancement! The taste of the non-sticky Natto and the special Shiokōji is so good as if the soy-sauce added the spice even if it doesn't look like one!
- Nattō (Charcoal-burned fragmented)
- Soy-sauce Kōji (Self made)
- White Rice
- Scallions (Green Parts)
Real Facts Edit
- Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.
- Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
- This is the first dish ever to be displayed by Ryōko.
- Like Ikumi Mito's and Akira Hayama's dish, Ryōko's dish is made by self-sufficient ingredients, especially her homemade Natto and Shiokōji.