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r/Natto is a subreddit with 2k members. Its distinguishing qualities are that the community is medium in size.
Welcome to r/natto!
Discover the world of natto with us! Whether you're a seasoned natto enthusiast or just beginning your journey into this unique fermented delicacy, r/natto is your one-stop destination for all things natto. Share your favorite natto recipes, exchange cooking techniques, delve into the health benefits, and connect with fellow natto lovers. Also, don't hesitate to share your natto pictures! Join our community today, and let's embark on a flavorful adventure together.
Popular Themes in r/Natto
#1
Advice Requests
: "What’s your favorite way to serve natto?"
12 posts
#2
Solution Requests
: "What natto brand do you recommend?"
4 posts
#3
Pain & Anger
: "Don't give up on natto! if you struggled to eat it, try it again in a month or two."
3 posts
Popular Topics in r/Natto
#1
Natto
: "Went to a Natto restaurant in Kyoto. And it won me back over. "
183 posts
#2
Fermentation
: "24 soaking 45 mins steam 24 hrs Fermentation at 43 C. very repetetive perfomance"
43 posts
#3
Homemade
: "Homemade Natto for the first time"
23 posts
#4
Recipe
: "More domestically produced natto and at a much better price."
13 posts
#5
Starter
: "Is it possible to make natto without a Starter culture or ready to eat natto? This video claims this."
13 posts
#6
Beans
: "Aren't there special soy Beans for Natto?"
8 posts
#7
Smell
: "I’ve only eaten store-bought, frozen natto. Today I finished making my very first homemade batch and it Smells… way different. I have questions. Details in comments."
7 posts
#8
Temperature
: "Homemade tastes so much better - could it be the Temperature?"
7 posts
#9
Batch
: "2nd Batch came out crazy"
6 posts
#10
First Time
: "Tried natto for the First Time today and I’m hooked 😋"
5 posts
Member Growth in r/Natto
Yearly
+527 members(39.8%)
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