Dec 11,2014
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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After graduating from university, Koretomo studied the basics of Japanese cuisine and fish cooking at the Ginza Sushi Moto restaurant. Since 2005, she has been active in many areas, including running the Japanese cuisine school Ristorante Wagaya and serving as an advisor to various restaurants and cafés. In 2011, she began researching fermented foods with the fermentation restaurant Mametankin and in April 2012, she founded the Japan Fermentation Culture Association, where she serves as the head instructor. She has written Today’s Fermented Food Dishes (Wani Books) and Extra-Rich Umami Recipes (Nitto Shoin).
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