#Nattō for breakfast, soybeans fermented with bacillus subtilis var. natto, beaten for a minute to aerate the sticky texture, then doused with soy sauce and mustard “to give it flavour” said Hisaki @british_pride.
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And you know, it’s fine, the least challenging thing I’ve eaten in a long while (boom boom). All set and ready for @yawatahama_marmalade_festival judging today.
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