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
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
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
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
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
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
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
Recipe: Natto Bruschetta
Bruschetta is an appetizer from Italy that traditionally is made of toasted bread, topped with tomato and vegetables, and sometimes cured meat or cheese. Here are 2 Megumi Natto bruchetta recipes, using a Japanese fermented soybean delicacy called natto. Natto & … Continue reading
JTF Helps Young Tsunami Victims in Japan
Left: Mitsunaga, a volunteer, holding up a poster with our company’s “Japan relief” symbol Since Japan Traditional Foods (JTF) started selling Natto Taro last May, we have been collecting $0.10 of every purchase of this product for a donation for … Continue reading
Latest Research on Natto Revealed at Health Food Seminar in Tokyo
On December 13, 2010, the 7th Annual Natto Health Food Seminar was held in Hamamatsu-cho, Tokyo, at the WTC Conference Center (World Trade Center Building, 3rd Floor). The seminar’s theme was “how natto can contribute to a healthy mind and … Continue reading
Megumi Natto 