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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?"
10 posts
#2
Solution Requests
: "What natto brand do you recommend?"
6 posts
#3
Pain & Anger
: "natto fail"
1 post
Popular Topics in r/Natto
#1
Natto
: "Went to a Natto restaurant in Kyoto. And it won me back over. "
191 posts
#2
Fermentation
: "24 soaking 45 mins steam 24 hrs Fermentation at 43 C. very repetetive perfomance"
49 posts
#3
Homemade
: "Homemade Natto for the first time"
27 posts
#4
Starter
: "Is it possible to make natto without a Starter culture or ready to eat natto? This video claims this."
14 posts
#5
Recipe
: "More domestically produced natto and at a much better price."
13 posts
#6
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."
9 posts
#7
Beans
: "Aren't there special soy Beans for Natto?"
8 posts
#8
Temperature
: "Homemade tastes so much better - could it be the Temperature?"
8 posts
#9
Batch
: "2nd Batch came out crazy"
7 posts
#10
Taste
: "What’s your tip for making home made natto Taste like the store bought one?"
6 posts
Member Growth in r/Natto
Yearly
+275 members(20.8%)
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