Ingredients: certified organic large soybeans, well water, Bacillus subtillus culture.
Probiotic. Gluten Free. Fermented. Vegan. Low Sodium. High protein.
SHELF LIFE: Keep refrigerated or frozen. Kept refrigerated best consumed by the “Sell by” date on the package, plus a few days. Natto keeps well in the freezer for at least one year. Once thawed best consumed within a few weeks.
NATTO RECIPES: The most basic way to eat natto is the way our granddaughter does if you let her: straight out of the container with just some soy sauce added. She devours natto like that.
A more traditional way of serving natto, however, is as a Japanese natto maker described it: first stir it forty times, then add soysauce, stir it again forty times, add mustard and diced scallions, then stir it again forty times. A Japanese customer told us to stir it 250 times, though. If nothing else, it would be a good exercise for the wrist! In general stir it well to get a nice white creamy mix.
Quantity wise add to one 3.5 or 4 oz container of natto 1-2 tsps of soysauce, up to 1 tbsp of mustard, either yellow or spicy, and 2 tbsp of diced scallions.
It has been said that adding vinegar to natto will temper its pungency. Not all natto is necessarily pungent, mind you, but it does level off its characteristic flavor. Natto’s special flavor is relative, by the way. Remember, president Bush the Elder not liking broccoli? I don’t know about you, but I love broccoli, never disliked it either.
Natto in soup
I like natto in soup. The natto turns the soup into this smooth, silky liquid. Also a great way to eat natto for the first time, if you hesitate to try, because its flavor mostly disappears in the soup. Add the natto when the soup has cooled; you don’t want the probiotics to be killed. You can add a whole container to a pot of soup for 4.
Natto on rice, noodles, and pasta
When you put natto on hot rice or noodles/pasta its smell and flavor will be accentuated and the beans will get softer. Flavor the natto first, though, as described above, unless the rice, noodles, or pasta are part of an already flavorful stir-fry or so. A few strips of nori always makes for a nice decoration and adds minerals and vitamins.
Natto Avocado Salad
Peel two ripe avocados and dice them. Mix with one half to one full container of natto. Add 1 – 2 tsp of lemon juice or balsamic vinegar, a good dollop of (tofu-) mayonnaise or tahini whipped up with some water. Finish it off with a dash of salt, soysauce, or pickled plum (ume) vinegar or umepaste to taste. Serve on bread or crackers or as a side dish.
Green Kale with Natto
Wash a bunch of green kale (or any other of your favorite greens) and blanch it for 3-5 minutes or until the stems are soft in slightly salted boiling water. Dip the kale briefly in cold water to stop the cooking process and rinse off the salty water. Coarsely chop the kale and put in a bowl. Fold one half to one full container of natto into the greens. Sprinkle with roasted salted sesame seeds (gomasio) or bring up to flavor with soy sauce, umeboshi vinegar or lemon juice, mirin or cooking wine.
Mush one container of natto with a fork, add 1 tbsp of yellow mustard, 1-2 tsp of soy sauce, add one tbsp of peanut butter or sesame paste (tahini) and mix well. Spread on crackers, rice cakes, or serve as a dip for chips.
Natto and sauerkraut or diced dill pickles
Natto in enchilidas or tacos
Natto in sushi rolls
Natto cole slaw
Natto, green peas and corn salad