Nattoreh

Nattoreh is a traditional dish originating from the Kachin State of Myanmar. It is a fermented soybean product, similar to Japanese Natto but distinct in its flavor, production process, and usage. Nattoreh is typically made by fermenting boiled soybeans using naturally occurring bacteria.

The fermentation process gives Nattoreh a strong, pungent aroma and a sticky, somewhat slimy texture. Its flavor is often described as earthy, savory, and slightly bitter. While some find the smell and texture off-putting, others consider it a delicacy.

Nattoreh is a staple food in Kachin cuisine and is often eaten as a side dish with rice, used as an ingredient in soups and stews, or even enjoyed on its own. It is considered a valuable source of protein and essential nutrients. Different variations exist based on the specific fermentation techniques employed in different villages or households. It is often homemade and passed down through generations of families.