Are you ready? Hard-core natto dinner

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1488037_10203037797372363_55260749_nSome “weird facts” I found about natto on foodista.com have convinced me Honolulu is ready:

  1. Some Japanese restaurants even make sushi rolls with natto. — Get outta here. Next you’ll be telling me there’s even natto spaghetti.
  2. Those with adventurous palates can make natto spaghetti. — What? What?
  3. Natto was a featured ingredient on “Iron Chef.” — YUM.

Are you with me, Honolulu? Does Foodista’s timidity not prime your palate for gobs of stinky fermented beans? For mouthfuls of slime and redolent funk, for course after course of overflowing, glorious natto?

If the answer is yes, mark your calenders: Frolic’s annual midsummer Natto Day dinner returns on Sunday, July 13. The theme: Hard-core natto. The chefs: Yoichi Ishii and Robert and Minaka Urquidi (pictured below with Ryoko/Ethel Ishii and baby Mizuki) of Ethel’s Grill in Kalihi. Ishii is the chef-owner whose food draws Chris Kajioka, Mark “Gooch” Noguchi, Alan Wong, Roy Yamaguchi and other chefs to the 22-seat eatery on Kalihi Street. Robert Urquidi is an alum of the Pineapple Room and Pig and the Lady kitchens. Minaka Urquidi was a pastry chef at Roy’s.

photo-1The menu is still in the works but will include Ethel’s signature ahi tataki seared sashimi with natto and shoyu-pickled garlic chips, a natto grilled cheese sandwich and a natto dessert among its courses. No guarantees, but I’m hoping Pig and the Lady’s resident mixologist, Kyle Reutner, will come up with either a natto-inspired cocktail or one crafted specifically to pair with natto.

And don’t go to Ethel’s Grill on July 13. Dinner will be at Chinatown’s Pig and the Lady and will cost $35 a person not including tax and tip.

Details are being finalized, including where and how to buy tickets. So be patient, natto lovers, and stay tuned to this channel.

Natto oatmeal pic above courtesy of Laurie @konaish Oue.

10 comments
aivlysweetie
aivlysweetie

let us know when we can RSVP for this natto-fabulous event!

turkfontaine
turkfontaine

i'm mildly unnerved at the prospect of trying Durian, but i'm positively petrified at the thought of Natto. i'll try to man up, but you may be twice the man i am.

PMZ808
PMZ808

I've only started eating Natto a year ago.  Look at what I've been missing--, an entire community of foodies was hiding from me!

kyleepuu
kyleepuu

Natto...oatmeal?!  Now that's some love Laurie!

Laurie Oue
Laurie Oue

The day I've been waiting for! I look forward to the annual Natto Day dinners and I'm excited that Robert & Minaka will be cooking. It's always amazing to see how many natto lovers there are. I used to think I was the only one!

nonstopmari
nonstopmari moderator

@turkfontaine didn't u grow up eating possum out of a swamp? and then live in the heart of natto country? and yet, and yet?

nonstopmari
nonstopmari moderator

@PMZ808 pam, there's a natto lovers group on fb, which is how all this started. i shd mention that in my follow-up post.

nonstopmari
nonstopmari moderator

@Laurie Oue i know, remember last summer? we filled the entire restaurant and ppl byob'd ...

turkfontaine
turkfontaine

MOVIELINES road kill stews out mighty fine