Natto redux

21 Jan

Only a week(ish) since my natto post, and it’s featured in the Chicago Reader’s Key Ingredient challenge! It’s natto, haute Mexican-style. The horchata-risotto is a bit weird, but I might try the pasilla chiles and fried onions.

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One Response to “Natto redux”

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  1. Azuki-bean cured bacon?! « Straight Out of Kampung - March 4, 2011

    […] Chicago Reader has been doing a series on chefs using unfamiliar (to them) ingredients, like natto. A number of these have been Asian staples that I’ve grown up eating, and it’s been […]

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