/jp/ - Otaku Culture

>>15978224
That's what the texture is like. As for the taste, people go overboard with exaggeration. The microbes make it taste like a cheese, similar to Swiss cheese. It's something I would eat once a week for variety in my meals; maybe with a soft boiled egg over rice with furikake.

As an ingredient, it is "hearty" or "filling" and not "light" or "fruity". I suggest pairing with a Japanese stout and a sliced pear. It is similar to curry. It definitely has that edamame aesthetic to it.

I love natto.