0002Anonymous2015/01/14(Wed) 19:01:14.90 kinishisugi 0003Anonymous2015/01/14(Wed) 21:18:41.77 woroshidare-nattou saikou ne 0004Anonymous2015/01/16(Fri) 17:02:03.84 It's ammonia smell 0005Anonymous2015/01/17(Sat) 01:14:55.49 I enjoy salmiakki, which have ammonium chloride. Will I enjoy natto? 0006Anonymous2015/01/18(Sun) 01:09:51.39 Sah,tabemashow 0007Anonymous2015/01/18(Sun) 04:14:20.42 Ama-natto is not natto. 0008Anonymous2015/01/18(Sun) 16:29:12.68 neba neba neba------- 0009Anonymous2015/01/18(Sun) 17:56:46.24 It is not necessary to put mustard in natto forcibly 0010Anonymous2015/01/21(Wed) 01:23:58.42 Nori and egg yolk 0011Anonymous2015/01/22(Thu) 19:34:53.61>>8 never never 0012Anonymous2015/01/23(Fri) 00:44:50.15 with grated daikon radish, yum 0013Anonymous2015/01/23(Fri) 05:40:27.05>>5 salmiakki is worse, so you will enjoy. 0014Anonymous2015/01/24(Sat) 06:13:40.05>>13 Thank you, I will be looking forward to trying some then. 0015Anonymous2015/02/07(Sat) 15:26:29.84 natto cyan kawaii 0016Anonymous2015/02/07(Sat) 18:20:03.18 lol 0017Anonymous2015/02/11(Wed) 20:15:28.22 Ibaraki Pref, which is famous for natto production, is now developing a new kind of natto. It's called "mamenoka", meaning scent of soybean. The main feature of this natto is its feeling and smell; not sticky, nor smell so bad.
Interested? Just wait for it. 0018Anonymous2015/03/03(Tue) 19:42:26.90 never say never 0019Anonymous2015/03/03(Tue) 21:52:14.34 ts