I was amazed to learn from the radio that fermented soybeans just like natto are eaten across Asia, from Myanmar to Thailand. Abroad it works as a secret ingredient, so I want to try cooking with natto in new ways too.
| 大豆 | だいず | soybean |
| 発酵 | はっこう | fermentation |
| 混ぜる | まぜる | to mix; stir in |
| 隠し味 | かくしあじ | secret ingredient |
| 単調 | たんちょう | monotonous; plain |
This is a free excerpt. The complete script (kanji + hiragana) with audio is available here:
Free Starter Pack — 7 days of scripts + audio Etsy Study Packs — 10-day script PDF + audio sets & flashcard apps Paperback "Diary Reader — January" — coming soon on AmazonGet a note when a new morning-diary episode is out — plus small tips to make your Japanese practice stick.
Subscribe free