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I'm at a bit of a loss providing advice on this issue because I've never heard of it (short of burning the ingredients in the dish). There's a very, very slight bitterness in proper ramen-style noodles because of the alkali content of kansui (potassium carbonate and sodium carbonate or bicarbonate in water solution), but in typical noodles of reasonable ...


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Young natto reminds me of raw foie-gras minus the fat. Old natto tastes like liver and smells like boiled soybeans mixed with old Brie cheese. Don't know what people throw in their garbage, but its flavor has never reminded me of that.


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Soy sauce, wasabi and grated ginger. If you are eating sashimi, you can mix a bit of wasabi and/or ginger with the soy sauce. If you are eating nigiris, the chef probably put wasabi in it, so you may not need to put more. But remember that the point of eating sashimi and nigirizushi is to feel the taste and the texture of the fish and the rice. So be ...


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If we talk just about taste, natto itself is a bit bitter, but it is usually accompanied with a bit of mustard and a light soy sauce witch makes it salty and sour. The smell... Well, do you know in the trash bin, when sometimes there's some liquid in the bottom? I think you can compare with that. At the same time, when you get used to it, it is quite a ...


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You could use Brussels sprouts- basically mini cabbages. Or just buy the cabbage and start a freezer bag of veggie waste to make your own vegetable stock for soups. Lots of information can be found online about doing this if vegetable waste is a concern for you. Homemade stocks are much tastier and you know exactly what's going into them. Another ...


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From a purist perspective, cabbage is fairly important to the recognizability of the dish by that name (as well as the pickled matchstick-cut ginger). Additional ingredients beyond those two are far more substitutable (at least from common Japanese perspective); the cabbage actually contributes a fair amount of flavor to an otherwise unremarkable dish. In ...



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