Nebaaru-kun
Yesterday I crotched a little Nebaaru-kun amigurumi ❤
I've been reading 'Cultured, how ancient foods can feed our microbiome,' by Katherine Harmon Courage. Her chapter on bean ferments, including Natto, (popular in Japan) had this sweet bit:
'In Japan, charming characters pop up almost everywhere - on mobile phones, on bags, practically out of the ether. There are countless cute animals, but there is also a cranky egg and a depressed burned roll.
'And the character de résistance: Nebaru-kun, or Little Sticky Boy. ... He is the natto character, meant to represent the dynamic nature of natto!'
I found this amigurumi cupcake pattern, which even included a cherry on top, that I adapted for the topknot! In Japan, human in Nebaaru-kun costumes can stretch up/ spring tall, to mimic the sticky natto threads.
Fermented foods are eaten in cultures around the world, and are often included daily by folks who live long and healthy lives. In an earlier post I wrote of my first Natto culture. Courage writes that God aficionado and putter Kitaoji Rosanjin recommends 'stir(ing) natto 424 times to release the very best in this food' what a mindful practice!
Japanese breakfast might include 1/3 C natto, stirred with chopsticks for 30 seconds to several minutes, then add a bit of dissolved miso or soy sauce, and stir another 30 seconds / minute. Pour the mix over a small bowl of rice and top with green onions (prebiotics!) and crumpled nori.
Just writing this makes my mouth water, and I remember a Qigong master telling us that doing Qigong before a meal, with 'the tip of your tongue behind your top teeth at the gum line' stimulates enzyme production and the digestive system. This echoed advice from an Asian doctor - chew a bite of rice (and other starchy foods) 40 times before swallowing to interact with these enzymes! And again, promotes mindful nourishment.
Have you tried Natto?
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