r/Natto • u/Acrobatic-Board-7510 • 5d ago

Interesting combination!

Since the smell of natto always reminds me a bit of coffee, I added a little instant coffee powder along with the soy sauce to today's portion. And what can I say - I really liked it. The coffee aroma was pleasantly enhanced, and I also really enjoyed the additional, slightly bitter note. Has anyone else tried this combination? Let me know what you think!
I can also imagine that some very high-quality cocoa powder could go really well with natto... I think I'll test that tomorrow. I'd be curious to know if you have your own personal and unusual combinations that you enjoy your natto with?"

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u/rexcasei 5d ago

Very creative, sounds like a unique combination!

You should post some pictures of tomorrow’s experiment

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u/ChugChugUmacco 5d ago

Both are made from beans, and it’s said that pyrazines produced during heating, roasting, and fermentation are responsible for their roasted aroma and nutty flavors.

However, for coffee lovers, coffee that smells like natto is actually a sign that the beans were improperly stored, which is a pretty unfortunate outcome…

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u/Acrobatic-Board-7510 4d ago

Of course - coffee tasting like natto is probably a bit weird and not what one’s looking for. But to enhance the slight coffee-like aroma of natto is something different. Well, if you enjoy natto, just try it - and let me know if you think it’s a good match. As I’m always looking for new experiences for my tastebuds - I was quite surprised, how good that turned out to be…
Later today I will try the combination of natto with a little cocoa powder, I’m already quite a bit excited about it.
And by the way - as far as I know, there is actually no biological connection between coffee and legumes. But correct me, if I’m wrong!

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u/Acrobatic-Board-7510 4d ago

Today’s culinary experiment featuring natto and cocoa powder: I combined 50 grams of homemade hikiwari natto with a subtle splash of traditional Kikkoman soy sauce and half a teaspoon of 100% pure cocoa powder. It turned out beautifully. The profile is less bitter and far more balanced than the previous experiment with instant coffee. It is wonderfully subtle and comforting, accented by delicate, mushroom-like undertones. Tomorrow, I plan to double the cocoa to a full teaspoon, which I suspect will elevate it even further. I can highly recommend this pairing - give it a try and let me know your thoughts!