Guide to Japanese Neba Neba Food

While Japanese cuisine is perhaps best known for beautifully made sushi and attractive bowls of noodles, there is a type of dish in Japan known for its slimy, sticky and gooey qualities! Known as neba neba food, these dishes are both delicious and healthy, despite not always looking the most appealing. In Japanese, ‘neba neba’ is onomatopoeic of ‘slimy’ or ‘sticky’, so foods that have this texture are known as ‘neba neba’.

Neba neba foods are considered to offer many health benefits, despite being seen as a comfort food. They are typically low-calorie, but offer a high amount of soluble fibre, which contributes to their slimy texture and is good for the digestive system. These foods are also rich in nutrients, vitamins and minerals, making them an excellent snack or addition to a meal. There are a number of different neba neba foods, so we are taking a look at some of the most popular.

Natto

One of the most common forms of neba neba food, natto is fermented soybeans. The ‘marmite’ of Japan, natto is either loved or hated by those who try it. Part of the reason some people dislike this dish is due to the pungent odour it produces, with many likening it to old socks or ripe cheese! However, those who can get past the smell will be rewarded with a whole host of health benefits. Natto contains an enzyme called nattokinase, which works to improve blood circulation and heart health. If you would like to try natto, but want to mask the taste and smell, then it is quite common to add in additional ingredients, such as soy sauce, wasabi, yellow mustard or kimchi.

Mozuku

Mozuku is a type of seaweed commonly eaten in Japan. While most fresh seaweed will have a slippery texture, mozuku is particularly slimy. Mozuku seaweed is quite stringy, looking a bit like noodles, and offers a mild taste. It is full of vitamins and minerals, making it a great healthy addition to any dish.

Tororo

Tororo is created by grating Japanese yam. When naga-imo or yama-imo yams are grated, they produce a slime, which can be added to a bowl of rice or noodles. The slime, known as tororo, is full of vitamins, minerals and protein.

Nameko Mushrooms

A common mushroom variety in Japan, nameko mushrooms have a gelatinous coating on the cap, which makes them a little sticky. These small forest mushrooms are packed full of vitamins and minerals, and work wonders for the digestive system. Nameko mushrooms are used in a variety of Japanese dishes, including stir-fries and soups, offering a nutty flavour.

Okra

While not a native product of Japan, okra was quickly adopted into Japanese cuisine after it was introduced to the country from America during the 19th century. In true neba neba style, when you slice into okra, you’ll discover a slimy gel called mucilage. Okra is something of a superfood, with high levels of fibre, protein and vitamins, but low levels of fat and calories. Now a staple ingredient in Japanese cuisine, okra is added to salads and other vegetable-based dishes.

Nama-Tamago

While many places will see eating raw egg as a health risk, it is quite common to do so in Japan. Many of the health benefits offered by eggs are lost when cooked, so by eating eggs raw, your immune system can get a boost. It is safer to eat eggs raw in Japan, in comparison to other countries, due to stricter rules regarding egg production. In Japan, raw egg can be added on top of dishes, poured over plain rice, or used as a dipping sauce.

Here at Oriental Mart, we offer a wide range of Japanese food in the UK for you to try, including the iconic neba neba food, natto!