Natto is beloved in Japan.
When I was homestaying in Tokyo (back in 2008), I remember the kids in my host family would pour natto over fresh rice, crack-in a raw egg and wolf it down. Then continue to kick each other (and me).
I was amazed by how much the kids loved this fermented food. I asked them about cereal – and they said that it was too cold for their stomachs in the mornings.
I gave it a try as well – but I had the (typical) foreigner response: agh… snotty!
I didn’t touch natto again during the rest of my stay in Tokyo. Why would I? There were so many other enticing things.
A decade after my first exposure to it, I wanted to try it again.
As a person in my 30’s, I wanted to find other healthy breakfast items (besides eggs) that I could eat daily – without worry.
On the second try, it wasn’t bad. But on the 3rd try, I started to “get it”.
6 months later, it has become a regular part of my diet. Noice!
Today, I’ll share with you a few natto recipes that I’ve come to love.The first recipe is the classic way – natto and spread it over hot rice (which is the way I usually eat it).
Ingredients
- 1 Natto Package
- 1 Bowl of Rice
- Small handful of Chopped Green Onions (Optional)
Instructions
- Open natto package. Squeeze-in soy sauce packet. Squeeze-in hot mustard packet. Use chopsticks and give it a stir - until it begins to foam.
- Spread the natto mixture over a bowl of hot rice.
- Garnish with green onions. Bon Appetit!
The second is Katie’s favorite – kimchi & natto (both kimchi & natto are packed with probiotics - the healthy bacteria for your gut)
Ingredients
- Small handful of Aged Kimchi
- 1 Natto Package
- 1 Bowl of Cooked Rice
- Small handful of Chopped Green Onion (Optional, for garnish)
- Small strips of Gim (Dried Seaweed) (Optional, for garnish)
Instructions
- Open natto package. Squeeze-in soy sauce packet. Squeeze-in hot mustard packet. Use chopsticks and give the natto a stir - until it begins to foam.
- Set aside and chop-up a small amount of aged kimchi. Add it into the natto. Mix it in thoroughly.
- Pour the kimchi & natto mixture over a bowl of hot rice. Garnish with a small handful of diced green onions.
The third is how I eat it on weekends – avocado & natto (it’s similar to a guacamole)
Ingredients
Avocado & Natto
- 1 Natto Package
- ½ a whole Ripe Avocado
- Few squeezes of Lemon Or Lime
- Few pinches of Salt
- Few cracks of Black Pepper
Fried Egg - Sunny Side Up
- 1 Egg
- Few drops Sesame Oil
- Few drops Soy Sauce
Instructions
- Open natto package. Squeeze-in soy sauce packet. Squeeze-in hot mustard packet. Use chopsticks and give it a stir - until it begins to foam.
- Scoop out ½ a whole avocado. Chop it into bite-sized chunks. Then season it with salt (few pinches), black pepper (few cracks) and few squeezes of lemon (or lime).
- Mix the avocado pieces into the natto mixture. Give it a good stir.
- (Optional: Fry an egg. Place it over your rice. Then season the egg by drizzling on a small dash of sesame oil and soy sauce.)
- Now place the avocado & natto mixture around the egg. Bon Appetit!
Try with any ingredient you like - and try to increase your exposure to this superfood, especially if you eat rice regularly.
Natto is made from soybeans.
The soybeans are soaked, steamed, and fermented with Bacillus Subtilis.
The fermentation process turns the beans very sticky. Now, it does have a somewhat strong smell – but it doesn’t taste as strong.
Natto is considered a superfood, as its packed with fiber, probiotics, vitamin K2 and other essential minerals.
If you try it for the first time (or second, or even better – for the third time), let me know how you like it! Tag us on IG with your bowl.
That's it neighbors! Daniel out 🕺~
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
Martha Smith says
I am American. I went to high school in Japan. So I learned about Natto there. I love your natto recipes. I eat them three times a week with my vegan Korean, Chinese or Japanese breakfasts. Please keep making more vegan or vegetarian recipes. Our family loves your recipes.