Natto soba

Does anyone know a restaurant that serves natto soba? It is cold soba with natto on top, usually with takuan, mitsuba and sometimes nameko mushroom, daikon oroshi, and egg. I used to eat it all the time in Japan and have never found it in NYC.

I know that this is a little late in coming, and maybe your natto-soba cravings have been sated but I thought I would talk a little about how much I love natto after a dare from another foodie friend of mine. When we were roommates she bought some natto and we were both too chicken to eat it for the 4 months we lived together.
I moved to calgary alberta which has an AMAZING soba resto called SobaTen and I saw their AgeNatto Soba on the menu and thought I'd give it a try (why not at 11$!?)
It was a mushroom broth (everything on the menu can be made vegan at your request!!! yippee!!!) with lots of soba, broiled green onion, and tempura squash and other veggies resting on top. and the best part I soon found out: two packets- one wrapped in nori the other in shiso leaves- filled with natto and then tempura-fried.
as one bites into the tempura natto, you can't get it all in your mouth at one time and it ends up infusing the soup as it sits and waits for your next attempt.
mmmmmmm
so good.
I'm in SFO right now looking for another resto to do the same thing (settled for sansai soba tonite and edamame that tasted canned) and feeling a bit helpless.
but might just have to buy some more soba myself and do it at home again.
worth checking out if you're fans of natto and of soba.
keep eating!

[ike04]

I remember you taking me to SobaTen. You introduced me to such great new foods

I also miss this tasty soba here in NYC, so I called up two top-rank Soba restaurants to ask if they have it or not. Unfortunately, Sobaya nor Houmura An doesn't have it in menu. I'm researching the other Japanese restaurants, but possibility would be very little. I think all I can do is buying Natto at Japanese grocery and make it by myself.

Pardon my ignorance, but what is natto?

Natto is Japanese fermented soybeans. They're sticky and stinky and quite an acquired taste. Many people don't like it at first but after trying it a couple of times they become hooked -- even obsessed.

I used to order natto just to see the reaction of the server. Most Japanese folks I know don't like natto, especially younger ones.

Oy vay. I call Natto "Stinky Bean Paste", but that may be a bit much. Fermented Soy Beans, yes? If anyone can help my wife find natto soba here in NYC, it would be greatly appreciated. I will wish her well when eating it, as I'll be in another state, preferably upwind.

I called Soba Nippon located on 19W 52st. They don't have Natto Soba in menu, but they have Natto as a separate menu. What he recommends is having Soba and Natto, then mix both as I want. I don't think that is what I am looking for, but it comes to a little bit close.

Funny, we were just talking about Natto last week. It was part of a discussion concerning the movie Tampopo and Japanese Noodles.

I am one of those strange people obsessed with the stuff.

Here is the link to a description of Natto and my first experience with it.

Best,

akiko

Link: http://www.chowhound.com/topics/show/...

What about Omen? I've heard they have a lot of traditional noodle dishes(esp. Kyoto style)

Frank

I went to Honmura An last night because although they don't have natto soba, I read in one of the postings that they had uni soba. While it was really, really good, it wasn't natto. It made me think how convoluted many of these Japanese restaurants have become. The great thing about soba shops in Japan is that they have countless varieties and exist for the average person; they have value and aren't pretentious. While Honmura An makes great soba and the interior design is very beautiful, it seems ridiculous to pay $75(for 2) for a modest meal(without drinks) for a food meant to be eaten everyday by everyone.

P.S. Please ignore my husband's comment about natto. Obviously he is too chicken to try one of the greatest foods ever invented.

I haven't tried Uni Soba at Honmura An, but it must be a good one only if forgetting about price. I understand the approach of Honmura An that they are proud of introducing real sense of Japanese Soba, but the pricing strategy is a little different from they have in Japan. It's way too much.

Last night, I made Natto Soba with my wife. Although we bought all stuff, Soba noodle, Natto and Japanese white radish and assembled all, it wasn't very bad.