I love natto, it always reminds me of French cheese.
Currently I only eat those from the supermarket, “すごい納豆 S-903” which are really good but I guess there are other kind of nattos that I want to try out, and mostly I wonder if there is a difference in taste between industrial natto and homemade natto, and if so where can I buy homemade natto?
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Local areas that are known for production usually have the traditional kind available, wrapped up in sheaves of straw. Mito, in Ibaraki, is the natto mecca in Kanto.
I’ve never tried it, but I’ve also heard you can culture the kin out of most natto and apply it to canned soy beans (and others) to make your own and keep batches going indefinitely, just like sourdough.
Yeah, depends on where you live. Even normal chain supermarkets have a lot of nice local natto here in Kyoto.