Natto: Japan’s Fermented Tradition with Easy Recipes

Koretomo’s natto recipe suggestions

Recipe for salad with a natto dressing

Ingredients (two-person serving)

Salad greens……Half a package

Turnip (cut into bite-sized pieces)……To taste

Watermelon radish (cut into bite-sized pieces)……To taste

[A]

Ground natto……One package

Sushi vinegar……Four tablespoons

Sesame paste……Two teaspoons

Sesame oil……Two teaspoons

Soy sauce koji……Two tablespoons

Directions

1.Arrange the greens on a plate.

2.Mix the ingredients from list [A] well and pour over the greens from Step 1.

■Use your preferred vegetables.

■The dressing will keep in your refrigerator for up to one month.

Recipe for natto mapo tofu

Ingredients (two-person serving)

Kinugoshi [silken] tofu……One block

Natto……One package

Ginger (finely chopped)……One tablespoon

Garlic (finely chopped)……One clove

Sesame oil……One tablespoon

Spring onion shoots (minced)……A little

[A]

Water……400 mL

Chicken stock powder……Two tablespoons

Doubanjiang……Two teaspoons

Tianmian sauce……One tablespoon

Soy sauce koji……One tablespoon

Directions

1.Heat the sesame oil in a frypan and fry the ginger and garlic.

2.When the ginger and garlic become fragrant, add the natto and the ingredients from list [A] and mix well. When all the ingredients are warmed up, add the tofu and simmer for five minutes.

3.Serve in a bowl and sprinkle with the green onion sprouts.

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