We consider ourselves rather well-versed with Japanese foods, but still the cuisine continues to surprise us. Were invited to a Niigata Prefecture trade tasting by @oishiisg and it was the first time we came across Tochiage. It's a Niigata specialty of aburaage, the Japanese version of taupok (deepfried beancurd) that's topped with natto (sticky fermented soybeans). It still hasn't changed our impression of natto, though! If you want to try tochiage, it's available on the menu at @tomisushi_singapore.
What a pleasure and an incredible series of coincidences allowed me to share natto with artists Ken & Julia Yonetani. For years, I have admired their stunning creative work (in Australia/Japan) which addresses the crisis of human erosions of Nature from the opposite side of the globe. I stumbled upon their art because we share the same unusual surname.
Yesterday, I learned they were working in NYC on @iscp_nyc fellowship in the very same building where I produce natto in Brooklyn. Further, they happened to be giving a talk at a gallery last night, located just blocks from my home in Chelsea.
And, of course, they love natto!