michael lambe

Here’s one thing the world must know:

Maybe you should tell the owner of the restaurant that ‘didi‘ actually means ‘elder sister’ in Hindi and Hindi-related languages such as Nepali and Punjabi. Daughter is ‘beti’. But it’s still a lovely word …looks like good food too, verrrry verrry healthy!

Thanks Adrienne, I’ll pass that on. (She knows what she’s talking about, does Adrienne).

And here’s another; in my continuing pursuit of new natto taste delights, I think I may have created a new culinary dish! When I was looking for new natto recipes last week, I kept coming across recipes for natto with advocado. They go together, it seems… “Advocado…”, thinks I. “Guacamole…”, thinks I. And before you know it I’m making Natto Tacos! Now normally making tacos I’d use a variety of beans (I’m a sort-of-vegetarian - no chicken or beef for me), so I figured I’d use a variety of natto today.

What you see on the left is the normal natto we all love and respect, and on the right black natto of which I am deeply in awe. Just look at how awesome it is:

Mix it up and awe some more:

Still, doesn’t look right for tacos though, eh? Let’s add some tomato puree…

A bit of taco seasoning (from a pack, I confess) and to bulk it up I added some rice:

Then cook it up with some of these: chopped onions, diced tomatoes, chopped apple (YES! APPLE!), and diced red pepper.

And when it’s done it looks like this:

You can serve it up with your usual toppings: guacamole, salad, taco sauce, sour cream, and grated cheese…

Slap all that in your taco shell and this is what you get:

The verdict? Well, amazingly, it’s not awful! In fact it’s good! But what with all those different flavors jostling for position within one taco shell, it’s hard to say that the natto really stands out as much as it normally would. The distinctive natto flavor is definitely there, and it does make a difference. But if you didn’t know it was there, you probably wouldn’t guess it. Which gives me an idea for when I next have guests… hehehe…