I love North Sydney, maybe it was a subtle European charm. I heard there were quite a few Japanese living in that neighbourhood.
We did some grocery shopping at a Japanese minimart there. The range was pretty huge and both of us were mesmerised by the colourful packaging. We had to practice a lot of self control before we burn a big hole in our pockets.
We hosted a dinner event tonight and I made my virgin attempt to cook claypot chicken rice, sans the claypot. Before I could take a photo, someone dug a big hole in it. So angry!
This is a westernised version of chai bo (preserved radish) omelet. Pretty popular dish on the table as well.
Chun was the only one enjoying the natto, a traditional Japanese food made from fermented soybeans. It had a very strong smell, and stirring it produced lots of spiderweb-like strings. The natto itself has a somewhat nutty, savory, somewhat salty flavor that belies its odour.
I tasted some and it smelled like chou tofu (fermented bean curd). Yucks!
I told him he looked like the Queen in Alien movie, and he better not go to Oxford Street with all the slime in his mouth, unless he desired to attract unwanted attention.
Natto is made from natto soybeans. After soaking and steaming, the soybeans are mixed with a special sauce containing salt, sugar, and yeast and the rice straw bacterium Bacillus natto, known as natt?-kin in Japanese. It will be fermented, cooled and then aged in a refrigerator for up to one week to add stringiness.
The guys went for bowling after that. We didn't go, wanted to have a good rest because we will be going for a road trip!
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