Recipe: Peperoncino with Natto & Cabbage

megumi natto recipes (2)Who would have ever thought to blend Italian pasta with fermented soybeans and vegetables? Megumi Natto, that’s who! Peperoncino with Natto & Cabbage is a delicious to your dinner menu. Enjoy your natto experience, and don’t forget to tag us on your natto posts on Instagram at @meguminatto!





  • 5 tablespoons natto (rounded)
  • 1/3 pound spaghetti
  • 4 cabbage leaves, shredded
  • 1 garlic clove, finely chopped
  • 1 dried hot red pepper, seeded and chopped
  • 2 tablespoons olive oil
  • Salt and black pepper
  • Fresh basil leaves


  1. Bring a large covered pot of salted water to boil.
  2. Add the spaghetti and cabbage and cook until the spaghetti is al dente.
  3. Meanwhile, in a large skillet, heat the olive oil and sauté briefly the garlic and red pepper to release its fragrance.
  4. When the spaghetti and cabbage are done, drain them. Transfer them to the skillet, season with salt, pepper, and natto and toss well.
  5. Served immediately, topped with the basil. Serves 2.
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