Soak the soybeans for 18 to 24 hours. Rinse thoroughly. Steam the soybeans. We find that cooking the soybeans under pressure works particularly well when making natto and koji ferments, as the ...

Sepia executive chef Andrew Zimmerman challenged Brian Enyart, chef de cuisine at Topolobampo, to come up with a recipe using natto for this installment of our chef-to-chef challenge.

Ingredients. 3 eggs. 1 heaped tbsp natto * 2 cups long grain brown rice, cooked. 1/4 tsp mustard. 1/4 tsp shoyu soy sauce. 1/4 tsp rice bran vinegar. Coconut oil for frying ...

Directions. If using konnyaku, bring small pot of water to boil over high heat. Add konnyaku. Return to boil; strain. Bring large pot with dashi or water to boil over high heat.

I also found a recipe 'fried pork and cucumber with moromi ' using moromi miso, so I made it with natto pickled in jiuqu. The recipe is to stir-fry pork and cucumber in sesame oil, then add natto ...

Natto Spaghetti. Ingredients: 1 package Aloha Natto, finely chopped with a knife ½ lb. Spaghetti 2 pieces Umeboshi (big, fat, soft type) remove seeds ½ cup green onions (bottom portion, white ...

Natto is a tasty and nutritious superfood that offers numerous health benefits. From lowering cholesterol levels to increasing bone strength, there are many reasons to include natto in your diet.

Natto is a fermented soybean dish that is popular in Japan. This article explains why natto is incredibly healthy and worth acquiring a taste for.

Ryo Ozawa, executive chef of EDO on Eglinton Ave. W., made this Natto-Jiru (soup) for me. It’s not on EDO’s menu. It’s traditional home cooking from Sendai, a city in northeastern Japan. The ...