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Author Archives: meguminatto
Natto Grissini
Grissini, or “breadsticks”, are great for an appetizer, to dip in soups or as a stand-alone snack. We make our grissini with natto, which gives it a nice flavor with a boost of Vitamin K. Follow the recipe below to … Continue reading
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Recipe: Natto Fritters
Throwing a party any time soon? Natto Fritters are perfect finger foods for you to service your family, friends and guests! 5 tablespoons (rounded) natto 2 flat-leaf parsley stalks 1/6 pound frozen edamame, shelled Salt 1 tablespoon cake flour … Continue reading
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Recipe: Peperoncino with Natto & Cabbage
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 … Continue reading
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Recipe: Penne With Natto Tomato Sauce
A delicious natto spin on a classic Italian dish! Ingredients: 1/4 pound penne Natto tomato sauce: 5 tablespoons (rounded) natto 1 can of tomato in spring water, chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 1 dried … Continue reading
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Recipe: Natto & Lentil Burgers
Ingredients 1/4 cup brown lentils 1 bay leaf 1/2 tablespoon olive oil 1 garlic clove, finely chopped 1/2 onion, cut into ½-inch cubes 1 small potato, grated 1 small carrot, grated 1 small egg 3/4 tablespoon miso 1/2 tablespoon dried … Continue reading
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Recipe: Natto Soba Salad
Soba is a noodle made from buckwheat, and adding natto to a soba salad can give a lot of flavor and texture to your meal! Ingredients 1/4 pound soba (buckwheat-noodles), preferably cha soba (tea-buckwheat-noodles) 5 tablespoons (rounded) natto 1/2 … Continue reading
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Recipe: Open-Face Natto Panini
Paninis are sandwiches that are made on toasted bread and typically topped off with warm cheese, deli meats, and vegetables. Megumi Natto took this recipe one step further and made it not only open-faced, but added natto as the main ingredient. … Continue reading
