Natto [転載禁止]©2ch.net

[1 Anonymous 2015/01/12(Mon) 21:58:19.99]

Kusaiyo

[2 Anonymous 2015/01/14(Wed) 19:01:14.90]

kinishisugi

[3 Anonymous 2015/01/14(Wed) 21:18:41.77]

woroshidare-nattou saikou ne

[4 Anonymous 2015/01/16(Fri) 17:02:03.84]

It's ammonia smell

[5 Anonymous 2015/01/17(Sat) 01:14:55.49]

I enjoy salmiakki, which have ammonium chloride. Will I enjoy natto?

[6 Anonymous 2015/01/18(Sun) 01:09:51.39]

Sah,tabemashow

[7 Anonymous 2015/01/18(Sun) 04:14:20.42]

Ama-natto is not natto.

[8 Anonymous 2015/01/18(Sun) 16:29:12.68]

neba neba neba-------

[9 Anonymous 2015/01/18(Sun) 17:56:46.24]

It is not necessary to put mustard in natto forcibly

[10 Anonymous 2015/01/21(Wed) 01:23:58.42]

Nori and egg yolk

[11 Anonymous 2015/01/22(Thu) 19:34:53.61]

>>8
never never

[12 Anonymous 2015/01/23(Fri) 00:44:50.15]

with grated daikon radish, yum

[13 Anonymous 2015/01/23(Fri) 05:40:27.05]

>>5
salmiakki is worse, so you will enjoy.

[14 Anonymous 2015/01/24(Sat) 06:13:40.05]

>>13
Thank you, I will be looking forward to trying some then.

[15 Anonymous 2015/02/07(Sat) 15:26:29.84]

natto cyan kawaii

[16 Anonymous 2015/02/07(Sat) 18:20:03.18]

lol

[17 Anonymous 2015/02/11(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.

[18 Anonymous 2015/03/03(Tue) 19:42:26.90]

never say never

[19 Anonymous 2015/03/03(Tue) 21:52:14.34]

ts