✨Review of My Beauty Diary Natto Mask
✨Claims: This mask is nourishing, moisturizing, and adds radiance to dull skin. Natto is a fermented soy food packed with lots of viatmins and amino acids. Natto contains an ingredient called PGA that is used in skincare to deliver mega hydration and moisturization benefits.
✨Fit: This one is hands down the best fit for my face that I’ve come across so far. It covered my high forehead and wasn’t too big for my chin - it hugged every curve of my face. It wasn’t perfect, but it’s better than anything else I’ve tried.
✨Scent: The fragrance was quite faint. Can’t pinpoint what is was - just know that it smelled pleasant!
✨Texture / Consistency: Like most MBD masks, this mask was completely saturated in essence. The liquid was thin and watery in consistency, but it didn’t drip or make a mess, so yay!
✨Time Worn: 25 minutes
✨Final Assessment: I patted the essence into my skin after removing the sheet mask, then let it dry naturally. Because the essence felt moderately thick and heavy once it dried, I decided to forego the moisturizer step afterwards. My skin felt ultra hydrated and plump the next day. If your skin looks kind of blah, this is a great booster. If you’ve got issues like redness or bumps, I’m not sure this will help much. Would repurchase just because of the excellent fit and hydrating effect. Also, it’s affordable - got it for $1.70 on Amazon.
✨Rating: 4 / 5
I miss this place! This is a hole in a wall kind of a place. I love the hospitality of the staff, who asked if I eat #natto . I always love it when locals r surprised that a foreigner eats natto.
Evolution of the Nattō Teishoku (Set Meal) •
Where my natto lovers at?! We are a rare breed ; ) Here’s a spin on the traditional way natto is served (rice, green onions, egg, mustard, shoyu). This could turn the tastebuds of even the most adamant natto hater. Ok, maybe not, but they might think twice ; ) ✨👀😋 •
Mixed field greens. daikon sprouts. snow pea sprouts. Natto. wakame. hijiki. jicama. green onions. flowers. Red Cabbage Sauerkraut. chinese mustard. Shiso leaves. ume. Tofu. ginger. tumeric. Ume vinegar & nama shoyu •
Natto is a traditional Japanese dish made from soybeans fermented with Bacillus subtilis (a healthy bacteria/ beneficial probiotic that supports digestion, enzyme production, and helps maintain a healthy gut). Its got a strong, distinctly pungent, nutty flavor that is often said to be “an acquired taste” that people usually love or can’t stand. It’s a very nutrient rich food, full of macronutrients and micronutrients, including protein, magnesium, calcium, iron, potassium, copper, zinc and selenium. It is rich in both types of vitamin K. Its especially high in K2, which is harder to come by in the Standard American Diet then K1 as it isn’t produced in plants but rather by various types of bacteria. Natto has a plethora of health benefits including but not limited to: purifying the blood, improving digestion and bone density, maintaining healthy skin, heart attack & heart disease prevention, protection against blood clots… and more. #natto#plantbased#teishoku#healthfoodie
My dad excitedly ordered a bowl of natto -- fermented soybeans -- to accompany his ramen. I ate my first bite of #natto -- not mixed with anything -- in Osaka during a Japan business trip in 2010, and it's one of the few times I decided not to repeat my #epicureanadventure . But now I dialed up my courage and ate a tiny bite of natto mixed well with rice, and it wasn't bad! It wasn't good either, but it's no longer on my banned food list.
Stinky slimy #homemade#natto is an amazing #nutrientdense#probiotic food. #recipe is #ontheblog
Натто, ферментированные соевые бобы, традиционная японская еда, а вернее супер еда 😉- очень полезные для здоровья, очищают сосуды, снижают давление и укрепляют кости. Ещё и содержат живые пробиотики!
I had a Long day in the operating room and I am starving. I am trying to balance nutrients while playing with new foods. This is hempfu stir fried with Japanese yam cake (Konjac root) spiced with turmeric, Garam masala, cumin and coconut aminos, topped with hot sauce and arugula microgreens. A side of natto (Japanese fermented soybeans) mixed with spicy mustard. And a palak (spinach) mushroom soup thawed from the freezer. I am sure my eyes are bigger than my stomach! Ha. .
Hempfu is high in protein, fiber and healthy fats. Yam cakes are made from Konjac root which has almost no calories but is full of fiber and is a prebiotic to help with a healthy microbiome. Natto is high in K2. K2 normally comes from animal sources and is important for activating osteocalcin so that Vitamin D can put calcium into bones rather than blood vessel plaques. It is important in preventing osteoporosis. The turmeric in the stir fry and the soup is anti-inflammatory and can be great for spine and joint health. Spinach has zinc in it which can be tricky to get if not eating a lot of animal products. It is of course loaded with other micronutrients. .
This is far from a traditional American meal but I am challenging myself to get creative with delicious food.
Now what are the chances I actually finish all of this?! .