Dive into the bold, umami-packed world of natto! If you’re ready to move beyond the traditional bowl and explore creative, savory dishes that highlight fermented soybeans’ unique texture and flavor, you’ve come to the right place. From quick weeknight dinners to impressive snacks, these recipes will transform how you see this superfood. Let’s get cooking and discover your new favorite way to enjoy natto!
Natto and Avocado Rice Bowl
My journey with natto began during a trip to Japan years ago, and I’ve been finding ways to incorporate this fermented soybean powerhouse into my American kitchen ever since. This natto and avocado rice bowl has become my go-to lunch when I want something nutritious that comes together in minutes—perfect for those busy days when cooking feels overwhelming.
Ingredients
– 1 cup freshly cooked short-grain white rice
– 1 package (1.76 oz) traditional Japanese natto with included seasoning packets
– 1 perfectly ripe Hass avocado
– 2 teaspoons toasted sesame oil
– 1 tablespoon Japanese soy sauce
– 1 teaspoon freshly grated ginger
– 1 sheet nori seaweed, cut into thin strips
– 1 teaspoon toasted white sesame seeds
Instructions
1. Prepare 1 cup of short-grain white rice according to package directions, then transfer it to a medium-sized serving bowl while still steaming hot.
2. Open the natto package and vigorously stir the fermented soybeans for 30 seconds using chopsticks until they become sticky and stringy—this traditional technique helps develop natto’s signature texture.
3. Add the included seasoning packets, 2 teaspoons of toasted sesame oil, 1 tablespoon of Japanese soy sauce, and 1 teaspoon of freshly grated ginger to the natto mixture, then stir for another 15 seconds to fully incorporate all flavors.
4. Slice 1 perfectly ripe Hass avocado in half, remove the pit, and scoop the flesh out using a spoon, then cut it into ½-inch thick slices.
5. Arrange the seasoned natto mixture and avocado slices over the hot rice in an attractive pattern, creating distinct sections rather than mixing everything together.
6. Sprinkle 1 teaspoon of toasted white sesame seeds and the nori strips evenly over the entire bowl, allowing the heat from the rice to slightly wilt the seaweed.
7. Serve immediately while the rice is still warm, as the heat helps mellow natto’s strong fermented flavor while keeping the avocado from turning brown.The contrasting textures create pure magic—the creamy avocado balances natto’s distinctive sticky quality, while the warm rice provides comforting neutrality against the bold umami flavors. I love adding a soft-boiled egg on top for extra richness, or sometimes mixing in a handful of fresh microgreens for added color and crunch.
Spicy Natto Udon Noodles
Never did I think my love for spicy food and Japanese cuisine would collide so deliciously until I stumbled upon this combination during a late-night fridge raid. Now, this spicy natto udon has become my go-to comfort dish when I’m craving something bold and satisfying. It’s the perfect balance of funky, fiery, and comforting that makes my taste buds dance every single time.
Ingredients
– 2 packages of frozen udon noodles
– 2 packs of fermented natto beans
– 2 tablespoons of rich toasted sesame oil
– 1 tablespoon of vibrant gochujang paste
– 2 cloves of freshly minced garlic
– 1 teaspoon of finely grated ginger root
– 2 tablespoons of premium soy sauce
– 1 teaspoon of fragrant rice vinegar
– 2 fresh green onions, thinly sliced
– 1 tablespoon of toasted sesame seeds
– 1 soft-boiled egg, peeled
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully add both packages of frozen udon noodles to the boiling water.
3. Cook the udon noodles for exactly 4 minutes, stirring occasionally to prevent sticking.
4. While noodles cook, combine both packs of fermented natto beans with their included mustard and soy sauce packets in a small bowl.
5. Vigorously stir the natto mixture for 30 seconds until it becomes sticky and frothy.
6. Heat 2 tablespoons of rich toasted sesame oil in a large skillet over medium heat until shimmering.
7. Add 2 cloves of freshly minced garlic and 1 teaspoon of finely grated ginger root to the hot oil.
8. Sauté the garlic and ginger for exactly 1 minute until fragrant but not browned.
9. Stir in 1 tablespoon of vibrant gochujang paste and cook for another 30 seconds to bloom the flavors.
10. Drain the cooked udon noodles thoroughly and immediately add them to the skillet.
11. Pour 2 tablespoons of premium soy sauce and 1 teaspoon of fragrant rice vinegar over the noodles.
12. Toss everything together until the noodles are evenly coated with the spicy sauce.
13. Gently fold in the prepared natto mixture, being careful not to overmix.
14. Divide the noodles between two bowls and top with thinly sliced green onions and toasted sesame seeds.
15. Place one soft-boiled egg, halved, on top of each serving.
Viscous and wonderfully sticky, these noodles cling to every bit of that spicy, funky sauce in the most satisfying way. The creamy yolk from the soft-boiled egg creates a luxurious sauce when mixed in, while the natto adds that unique fermented depth that keeps you coming back for another bite. I love serving this with extra chili crisp on the side for those who want an extra kick!
Natto Miso Soup with Tofu
Every time I’m feeling under the weather or just need some serious comfort food, this natto miso soup becomes my go-to. I first discovered this combination during a chilly Portland winter when my Japanese neighbor brought over a steaming bowl that completely changed my perspective on fermented foods. Now I make it at least once a week—it’s become my little kitchen ritual that never fails to warm both body and soul.
Ingredients
– 4 cups rich homemade dashi broth
– 3 tablespoons savory white miso paste
– 1 cup silken tofu cubes
– 2 tablespoons sticky fermented natto beans
– 1 tablespoon aromatic toasted sesame oil
– 2 tablespoons fresh chopped scallions
– 1 sheet crispy nori seaweed
Instructions
1. Pour 4 cups of rich homemade dashi broth into a medium saucepan and heat over medium heat until small bubbles form around the edges, about 5 minutes.
2. Place 3 tablespoons of savory white miso paste in a small strainer and slowly lower it into the warming broth, using a spoon to gently dissolve the miso completely into the liquid.
3. Add 1 cup of silken tofu cubes to the broth and simmer gently for exactly 3 minutes until the tofu is heated through but still maintains its delicate texture.
4. Stir in 2 tablespoons of sticky fermented natto beans and cook for 1 additional minute, being careful not to break up the beans too much to preserve their unique stringy quality.
5. Drizzle 1 tablespoon of aromatic toasted sesame oil into the soup and immediately remove from heat to preserve its nutty fragrance.
6. Ladle the hot soup into serving bowls and top generously with 2 tablespoons of fresh chopped scallions and crumbled crispy nori seaweed.
Keep in mind that the natto’s distinctive sticky texture creates wonderful little flavor pockets throughout the broth, while the silken tofu provides the perfect creamy contrast. I love serving this with a side of steamed rice for a complete meal that feels both nourishing and deeply satisfying.
Natto and Kimuchi Roll
Yesterday I was craving something that combined my love for Japanese breakfast with Korean lunch flavors, and this natto and kimchi roll was born from that delicious cross-cultural inspiration. You know those days when you want something comforting yet exciting? This hits all the right notes with fermented funk, spicy kick, and satisfying texture.
Ingredients
– 2 cups freshly cooked Japanese short-grain rice
– 4 sheets toasted nori seaweed
– 2 packs frozen natto with included mustard and soy sauce packets
– 1 cup well-fermented spicy kimchi, drained and chopped
– 1 ripe Hass avocado, sliced into thin strips
– 2 tablespoons toasted sesame seeds
– 1 teaspoon toasted sesame oil
Instructions
1. Thaw the frozen natto packages at room temperature for 30 minutes until completely defrosted.
2. Open both natto packages and empty them into a small mixing bowl, including the included mustard and soy sauce packets.
3. Vigorously stir the natto mixture with chopsticks for 1 minute until it becomes sticky and stringy – this traditional technique enhances the texture.
4. Spread one nori sheet shiny-side down on a bamboo sushi mat, positioning it so the lines run horizontally.
5. Wet your hands with cool water to prevent sticking, then evenly spread ½ cup of warm Japanese short-grain rice over the nori, leaving a 1-inch border at the top edge.
6. Arrange ¼ of the natto mixture in a horizontal line across the center of the rice bed.
7. Place ¼ cup of chopped kimchi next to the natto line, followed by avocado strips alongside.
8. Sprinkle ½ tablespoon of toasted sesame seeds over the fillings for nutty crunch.
9. Lift the bamboo mat edge closest to you and carefully roll it away from you, applying gentle pressure to form a tight cylinder.
10. Continue rolling until the mat completely encloses the roll, then squeeze gently along the length to compact it.
11. Repeat steps 4-10 with remaining ingredients to make 4 rolls total.
12. Use a sharp knife dipped in water to slice each roll into 8 even pieces, wiping the blade clean between cuts for neat presentation.
Unbelievably satisfying, these rolls deliver that signature natto stringiness against the crisp-tender kimchi crunch, while the creamy avocado mellows the fermented intensity. I love serving these with extra kimchi on the side for those who want an extra spicy kick, or alongside miso soup for a complete meal that feels both traditional and excitingly new.
Garlic Butter Natto Toast
Haven’t you ever had one of those mornings where you’re craving something savory and comforting, but also want something that feels a little adventurous? That’s exactly where I was last week when I decided to experiment with natto, that famously sticky fermented soybean that’s a breakfast staple in Japan. I’ve been trying to incorporate more fermented foods into my diet for gut health, but let’s be honest—natto’s unique texture can be an acquired taste for many Americans, myself included. So I started playing around with ways to make it more approachable, and after a few delicious (and not-so-delicious) experiments, I landed on this Garlic Butter Natto Toast that’s become my new favorite quick lunch. It’s the perfect balance of funky, savory, and buttery goodness that might just make a natto convert out of you too.
Ingredients
– 2 slices of crusty artisan sourdough bread
– 1 package of sticky fermented natto
– 3 tablespoons of rich unsalted butter, softened
– 2 large cloves of fresh garlic, finely minced
– 1 teaspoon of glossy soy sauce
– 1 teaspoon of fragrant toasted sesame oil
– 1 tablespoon of thinly sliced fresh green onions
– 1 teaspoon of spicy shichimi togarashi seasoning
Instructions
1. Place 2 slices of crusty artisan sourdough bread in a toaster and toast on medium setting until golden brown and crisp, about 3-4 minutes.
2. While bread toasts, open 1 package of sticky fermented natto and transfer it to a small mixing bowl.
3. Add 1 teaspoon of glossy soy sauce and 1 teaspoon of fragrant toasted sesame oil to the natto mixture.
4. Vigorously stir the natto mixture with chopsticks or a fork for 30-45 seconds until it becomes stringy and well-combined. (Tip: Stirring natto thoroughly helps develop its characteristic sticky texture and distributes flavors evenly.)
5. In a separate small bowl, combine 3 tablespoons of rich unsalted butter with 2 large cloves of finely minced fresh garlic, mixing until fully incorporated.
6. Spread the garlic butter mixture evenly across both slices of hot toasted sourdough bread, using all of the butter mixture.
7. Evenly divide the prepared natto mixture between both buttered toast slices, spreading it to cover most of the surface.
8. Sprinkle 1 teaspoon of spicy shichimi togarashi seasoning evenly over both natto-topped toasts.
9. Garnish each toast with 1 tablespoon of thinly sliced fresh green onions, distributing them evenly.
10. Serve immediately while the toast is still warm and crisp.
Absolutely incredible how the warm, crispy toast provides the perfect base for that funky, sticky natto, while the garlic butter adds a rich, savory note that balances everything beautifully. The shichimi togarashi gives it a subtle kick that lingers pleasantly, and the fresh green onions add just the right amount of crunch and brightness. I love serving this with a soft-boiled egg on the side for extra protein, or sometimes I’ll add a few slices of avocado for creaminess—it’s become my go-to when I want something satisfying but don’t have much time to cook.
Natto and Scrambled Eggs
Perhaps you’ve never considered combining fermented soybeans with your morning eggs, but this Japanese-inspired breakfast has become my go-to when I need a protein-packed start to the day. I first tried natto during a trip to Tokyo and have been experimenting with ways to make it more approachable ever since—scrambling it with eggs was the happy accident that stuck.
Ingredients
- 2 farm-fresh large eggs
- 1 package (1.76 oz) sticky fermented natto beans
- 1 tablespoon rich soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon finely chopped fresh scallions
- 1 teaspoon vibrant yellow mustard (included in natto package)
- 1 tablespoon unsalted butter
Instructions
- Crack 2 farm-fresh large eggs into a medium mixing bowl and whisk vigorously for 30 seconds until fully combined and slightly frothy.
- Open 1 package of sticky fermented natto beans and add them to the eggs along with 1 tablespoon rich soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon vibrant yellow mustard from the package.
- Gently fold the mixture 10 times with a fork to incorporate while maintaining some of the natto’s characteristic stringy texture—this creates lovely webs throughout the finished dish.
- Heat a non-stick skillet over medium-low heat for 2 minutes until a water droplet sizzles upon contact.
- Add 1 tablespoon unsalted butter to the heated skillet and swirl until melted and foamy, about 30 seconds.
- Pour the egg and natto mixture into the skillet and let it set undisturbed for 45 seconds until the edges begin to cook.
- Using a silicone spatula, push the cooked edges toward the center while tilting the skillet to allow uncooked egg to contact the surface.
- Continue this pushing and tilting motion every 20 seconds for 2-3 minutes until eggs are softly set but still slightly moist.
- Remove from heat immediately and fold in 1 tablespoon finely chopped fresh scallions with two quick turns of your spatula.
Unbelievably, the natto’s funky umami mellows into something deeply savory when paired with the creamy eggs, creating this wonderful contrast between silky curds and those satisfyingly sticky bean threads. I love serving it over steamed short-grain rice with extra scallions scattered on top, or sometimes wrapped in nori seaweed for a handheld breakfast that feels both comforting and adventurous.
Natto Sushi with Quail Eggs
Yesterday, I discovered this incredible fusion while experimenting with Japanese pantry staples—natto sushi with quail eggs became an instant hit in my kitchen. The combination of funky fermented soybeans and delicate eggs creates a surprisingly addictive bite that’s perfect for adventurous home cooks looking to expand their sushi repertoire.
Ingredients
– 2 cups perfectly cooked Japanese short-grain rice
– 4 packs of pungent fermented natto beans
– 12 tiny speckled quail eggs
– 4 sheets of crisp nori seaweed
– 3 tablespoons seasoned rice vinegar
– 2 teaspoons golden toasted sesame seeds
– 1 tablespoon rich soy sauce
– 1 teaspoon spicy Japanese mustard
Instructions
1. Spread 2 cups of perfectly cooked Japanese short-grain rice evenly across a large baking sheet.
2. Drizzle 3 tablespoons of seasoned rice vinegar over the warm rice while gently folding with a rice paddle to distribute evenly.
3. Allow the seasoned rice to cool to room temperature, about 15 minutes, while you prepare other ingredients.
4. Carefully crack 12 tiny speckled quail eggs into a small bowl, being sure to remove any shell fragments.
5. Open 4 packs of pungent fermented natto beans and mix with 1 tablespoon of rich soy sauce and 1 teaspoon of spicy Japanese mustard until well combined.
6. Lay 4 sheets of crisp nori seaweed on a clean cutting board with the shiny side facing down.
7. Divide the cooled rice evenly among the nori sheets, spreading it thinly across the bottom two-thirds of each sheet.
8. Spoon the natto mixture in a horizontal line across the center of the rice on each nori sheet.
9. Drizzle a thin stream of quail eggs along the natto filling, using about 3 eggs per sushi roll.
10. Sprinkle 2 teaspoons of golden toasted sesame seeds evenly over all the fillings.
11. Using a bamboo mat, tightly roll each sushi from the bottom edge, applying gentle pressure to create a compact cylinder.
12. Moisten the top edge of the nori with water to seal each roll completely.
13. Let the rolled sushi rest for 5 minutes to allow the nori to soften slightly before cutting.
14. Use a very sharp knife dipped in water to slice each roll into 8 even pieces, wiping the blade clean between cuts.
What makes this sushi truly special is the textural symphony—the creamy quail eggs contrast beautifully with the sticky natto and firm rice. The funky fermented notes mellow against the subtle sweetness of seasoned rice, creating bites that keep you reaching for just one more piece. Try serving these on a wooden board with pickled ginger for a stunning appetizer that always sparks conversation.
Natto and Cucumber Salad
Wandering through my local Japanese market last weekend, I spotted that familiar package of natto in the freezer section and immediately knew I had to create this refreshing salad. There’s something about the combination of funky fermented soybeans and crisp cucumbers that just screams “healthy lunch” to me. I’ve been making variations of this dish for years, often prepping it on Sunday nights for quick weekday lunches.
Ingredients
– 2 packages of sticky fermented natto
– 1 large English cucumber, thinly sliced
– 2 tablespoons of rich soy sauce
– 1 tablespoon of toasted sesame oil
– 1 teaspoon of freshly grated ginger
– 1 tablespoon of rice vinegar
– 1 teaspoon of golden honey
– 2 tablespoons of finely chopped fresh scallions
– 1 teaspoon of toasted white sesame seeds
Instructions
1. Remove 2 packages of sticky fermented natto from their containers and place them in a medium mixing bowl.
2. Vigorously stir the natto with chopsticks for exactly 30 seconds to develop its characteristic sticky texture and enhance its nutty flavor.
3. Thinly slice 1 large English cucumber into ⅛-inch rounds using a sharp chef’s knife.
4. Add the cucumber slices to the natto in the mixing bowl.
5. In a small bowl, whisk together 2 tablespoons of rich soy sauce, 1 tablespoon of toasted sesame oil, 1 teaspoon of freshly grated ginger, 1 tablespoon of rice vinegar, and 1 teaspoon of golden honey until fully emulsified.
6. Pour the dressing over the natto and cucumber mixture.
7. Gently toss everything together using salad tongs until the natto’s sticky strands coat the cucumber slices evenly.
8. Finely chop 2 tablespoons of fresh scallions and sprinkle them over the salad.
9. Toast 1 teaspoon of white sesame seeds in a dry skillet over medium heat for 2 minutes until golden brown and fragrant.
10. Sprinkle the toasted sesame seeds over the completed salad as the final garnish.
You’ll love how the creamy, sticky natto contrasts with the cucumber’s satisfying crunch. The fermented funk mellows beautifully against the sweet-tangy dressing, creating a surprisingly addictive combination. I sometimes serve this over warm brown rice or stuff it into lettuce cups for a complete meal that feels both nourishing and exciting.
Natto Okonomiyaki
Over the years, I’ve found that the best comfort foods often come from clever twists on classics, and my latest obsession—Natto Okonomiyaki—is no exception. I first tried this savory Japanese pancake during a rainy afternoon when I was craving something hearty yet healthy, and the sticky, fermented natto added such a unique depth that I’ve been tweaking the recipe ever since. Trust me, if you’re new to natto, this dish is the perfect gateway to its funky, umami charm.
Ingredients
– 1 cup all-purpose flour
– ¾ cup dashi stock
– 2 large farm-fresh eggs
– 1 cup finely shredded green cabbage
– ½ cup chopped scallions
– 3.5 ounces sticky fermented natto
– 2 tablespoons vegetable oil
– ¼ cup savory okonomiyaki sauce
– 2 tablespoons creamy Japanese mayonnaise
– 1 tablespoon finely chopped pickled ginger
– 1 tablespoon bonito flakes
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour and ¾ cup dashi stock until no lumps remain.
2. Crack 2 large farm-fresh eggs into the bowl and stir vigorously until the batter is smooth and slightly thick.
3. Fold in 1 cup finely shredded green cabbage and ½ cup chopped scallions until evenly distributed.
4. Gently mix in 3.5 ounces sticky fermented natto, being careful not to over-stir to maintain its distinct texture.
5. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat until it shimmers.
6. Pour half the batter into the skillet, spreading it into a ½-inch thick circle.
7. Cook for 5–6 minutes until the edges are set and the bottom is golden brown.
8. Flip the pancake using a wide spatula and cook for another 5–6 minutes until firm and cooked through.
9. Repeat steps 5–8 with the remaining batter and oil.
10. Drizzle each pancake with 2 tablespoons savory okonomiyaki sauce and 1 tablespoon creamy Japanese mayonnaise in a zigzag pattern.
11. Sprinkle 1 tablespoon finely chopped pickled ginger and 1 tablespoon bonito flakes over the top.
12. Slice the okonomiyaki into wedges and serve immediately.
Getting that first bite is pure bliss—the crisp exterior gives way to a soft, savory interior, with the natto adding a sticky, fermented kick that pairs wonderfully with the tangy sauce. I love serving this with a cold beer or a simple side of miso soup for a cozy weeknight dinner that feels both comforting and adventurous.
Natto and Cheese Omelette
Breakfast in our house has always been an adventure, and this natto and cheese omelette is my latest obsession that combines Japanese tradition with American comfort. I first tried this after my friend from Osaka visited and showed me how versatile fermented soybeans can be—now it’s become my go-to protein-packed morning meal that keeps me full until lunch.
Ingredients
– 3 large farm-fresh eggs
– 1 package (1.8 oz) sticky natto with included mustard and soy sauce packets
– 1/4 cup shredded sharp cheddar cheese
– 1 tablespoon unsalted butter
– 1 tablespoon chopped fresh chives
– Pinch of coarse sea salt
Instructions
1. Crack 3 large farm-fresh eggs into a medium bowl and whisk vigorously for 30 seconds until pale yellow and frothy.
2. Stir in the included mustard and soy sauce packets from the natto package directly into the eggs.
3. Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes until evenly warm.
4. Add 1 tablespoon unsalted butter and swirl until melted and foamy but not browned.
5. Pour the egg mixture into the skillet and let cook undisturbed for 45 seconds until edges begin to set.
6. Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath.
7. Sprinkle 1/4 cup shredded sharp cheddar cheese evenly over one half of the omelette.
8. Distribute the sticky natto evenly over the cheese layer, breaking up any large clumps with your fork.
9. Cook for another 60 seconds until the bottom is golden brown but the top remains slightly wet.
10. Carefully fold the empty half of the omelette over the filling using your spatula.
11. Slide the omelette onto a plate and garnish with 1 tablespoon chopped fresh chives and a pinch of coarse sea salt.
12. Let rest for 1 minute before serving to allow the cheese to melt completely.
Outrageously creamy from the melted cheddar and uniquely textured from the sticky natto, this omelette delivers an umami punch that’s both familiar and exciting. The stretchy cheese perfectly complements the natto’s distinctive stringiness, creating a breakfast that feels indulgent yet surprisingly light. I love serving it with toasted sourdough to scoop up every last bit, or sometimes I’ll add a dollop of sriracha for those mornings when I need an extra kick.
Natto Gyoza Dumplings
Bold flavors and unexpected combinations are what make cooking exciting for me, which is why I’ve been experimenting with natto gyoza dumplings in my tiny apartment kitchen. There’s something magical about transforming that funky fermented soybean into crispy, savory packages that even my skeptical friends now request whenever they visit.
Ingredients
– 1 cup sticky Japanese short-grain rice
– 1/2 cup intensely aromatic natto (fermented soybeans)
– 24 delicate round gyoza wrappers
– 2 tablespoons rich toasted sesame oil
– 1 tablespoon vibrant fresh ginger, finely grated
– 2 cloves fragrant garlic, minced
– 3 tablespoons savory soy sauce
– 1/2 cup crisp green onions, thinly sliced
– 1/4 cup ice-cold water for sealing
– 2 tablespoons golden vegetable oil for frying
Instructions
1. Cook 1 cup sticky Japanese short-grain rice according to package directions until perfectly tender, then spread it on a baking sheet to cool completely for 15 minutes. Tip: Cooling the rice prevents soggy dumplings!
2. In a medium bowl, combine the cooled rice with 1/2 cup intensely aromatic natto, 2 tablespoons rich toasted sesame oil, 1 tablespoon vibrant fresh ginger, 2 cloves fragrant garlic, 3 tablespoons savory soy sauce, and 1/2 cup crisp green onions.
3. Place 1 tablespoon of the filling mixture in the center of each delicate round gyoza wrapper.
4. Dip your finger in 1/4 cup ice-cold water and moisten the edges of the wrapper.
5. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. Tip: Create small pleats along the sealed edge for that professional restaurant look!
6. Heat 1 tablespoon golden vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
7. Arrange 12 dumplings in the skillet in a single layer, flat side down.
8. Cook for 3-4 minutes until the bottoms turn deep golden brown and crispy.
9. Carefully pour 1/4 cup water into the skillet and immediately cover with a tight-fitting lid. Tip: The steam created will cook the tops while keeping the filling moist.
10. Steam for 6-7 minutes until the wrappers become translucent and the filling is heated through.
11. Remove the lid and continue cooking for 1-2 minutes until any remaining water evaporates.
12. Repeat steps 6-11 with the remaining dumplings and 1 tablespoon golden vegetable oil.
The crispy bottoms give way to tender, stretchy wrappers that reveal the uniquely funky natto filling, creating this incredible textural contrast I can’t get enough of. Serve them straight from the pan with extra soy sauce for dipping, or get creative by arranging them on a bed of fresh greens for a complete meal that surprises everyone at the table.
Natto and Seaweed Onigiri
Very few foods transport me back to my college days in Tokyo like the humble onigiri, but today I’m putting a fun twist on the classic with this natto and seaweed version that’s become my go-to quick lunch. I first discovered this combination at a tiny convenience store near my dorm and have been perfecting my homemade version ever since – it’s surprisingly addictive once you get past the natto’s unique texture!
Ingredients
– 2 cups freshly cooked Japanese short-grain rice, still steaming hot
– 3 packs of traditional fermented natto with included mustard and soy sauce packets
– 4 sheets of crisp nori seaweed, cut into quarters
– 1 tablespoon toasted sesame seeds for nutty crunch
– Fine sea salt for seasoning
Instructions
1. Prepare your workstation by wetting your hands with cool water to prevent rice from sticking.
2. Vigorously stir the natto packages with their included mustard and soy sauce for about 30 seconds until the mixture becomes sticky and stringy.
3. Take ½ cup of steaming hot Japanese short-grain rice and form it into a triangle shape in your palm, creating a small indentation in the center.
4. Place 1 tablespoon of the sticky natto mixture into the rice indentation, being careful not to overfill.
5. Cover the natto filling with another ¼ cup of hot rice, gently pressing to seal the edges completely.
6. Firmly shape the rice ball into a compact triangle, applying even pressure on all sides to prevent breaking.
7. Lightly sprinkle fine sea salt over the surface of the formed onigiri to enhance the rice flavor.
8. Generously coat the bottom third of the onigiri with toasted sesame seeds for added texture.
9. Wrap one quarter-sheet of crisp nori seaweed around the sesame-coated portion, creating a convenient handle.
10. Repeat the entire process with remaining ingredients to make 4 complete onigiri.
Fantastically sticky natto creates this wonderful umami bomb that contrasts beautifully with the crisp nori wrapper. The sesame seeds add this delightful nutty crunch that plays so well against the soft rice texture – I love packing these for picnics wrapped in pretty furoshiki cloth!
Natto Stir-Fry with Pork
Haven’t we all had those days when we crave something comforting yet packed with umami? I first stumbled upon this natto stir-fry during a chilly autumn evening, and it’s since become my go-to for a quick, satisfying meal that feels both wholesome and adventurous. Let’s dive into this savory dish that’s surprisingly easy to whip up.
Ingredients
– 1 tablespoon fragrant toasted sesame oil
– 8 ounces thinly sliced pork shoulder
– 2 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– 3 packs fermented natto beans
– 2 tablespoons rich soy sauce
– 1 teaspoon sweet mirin
– 2 cups fluffy cooked Japanese short-grain rice
– 2 thinly sliced green onions
Instructions
1. Heat 1 tablespoon of fragrant toasted sesame oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 8 ounces of thinly sliced pork shoulder to the skillet, spreading it in a single layer to ensure even browning.
3. Cook the pork for 4–5 minutes, flipping once, until the edges are golden brown and the meat is fully cooked through.
4. Stir in 2 cloves of finely minced garlic and 1 tablespoon of freshly grated ginger, sautéing for 30 seconds until fragrant but not browned.
5. Tip: To prevent garlic from burning, keep the heat medium and stir constantly.
6. Add 3 packs of fermented natto beans to the skillet, breaking them up gently with a spatula to distribute evenly.
7. Pour in 2 tablespoons of rich soy sauce and 1 teaspoon of sweet mirin, stirring to coat all ingredients.
8. Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pork and natto.
9. Tip: For extra depth, let the stir-fry simmer uncovered for an additional minute to intensify the flavors.
10. Remove the skillet from heat and fold in 2 cups of fluffy cooked Japanese short-grain rice, mixing until well combined.
11. Garnish the stir-fry with 2 thinly sliced green onions for a fresh, colorful finish.
12. Tip: Serve immediately to enjoy the contrast between the warm rice and the cool, crisp green onions.
Unbelievably, the sticky texture of the natto melds perfectly with the tender pork, creating a dish that’s both hearty and intriguingly funky. I love scooping it into lettuce cups for a low-carb twist, or pairing it with a soft-boiled egg to let the runny yolk enrich every bite.
Natto and Pickled Radish Wrap
This natto and pickled radish wrap has become my go-to lunch ever since I discovered how perfectly the funky fermented beans complement the crisp, tangy radish—it’s one of those happy kitchen accidents that turned into a weekly staple. Trust me, if you’re new to natto, this wrap is a gentle, delicious introduction that might just win you over.
Ingredients
– 2 packs of sticky fermented natto
– 1 cup of crunchy pickled daikon radish strips
– 4 large, pliable whole wheat tortillas
– 2 tablespoons of rich soy sauce
– 1 teaspoon of spicy Japanese karashi mustard
– 1 tablespoon of toasted sesame oil
– ½ cup of fresh, peppery arugula
Instructions
1. Open both packs of sticky fermented natto into a small mixing bowl, using chopsticks to stir vigorously for about 30 seconds until the beans become stretchy and well-coated in their natural黏液.
2. Add 2 tablespoons of rich soy sauce and 1 teaspoon of spicy Japanese karashi mustard to the natto, mixing thoroughly to evenly distribute the savory and pungent flavors.
3. Warm 4 large, pliable whole wheat tortillas in a dry skillet over medium heat for 20-30 seconds per side until soft and flexible, which prevents cracking when rolling.
4. Lay one warmed tortilla flat on a clean surface and evenly spread one-quarter of the natto mixture down the center, leaving a 2-inch border at the top and bottom.
5. Top the natto with ¼ cup of crunchy pickled daikon radish strips, arranging them in a neat line for even distribution in every bite.
6. Scatter 2 tablespoons of fresh, peppery arugula over the radish to add a mild, bitter contrast that balances the wrap’s richness.
7. Drizzle ¼ tablespoon of toasted sesame oil lengthwise over the fillings to enhance aroma and provide a subtle nutty undertone.
8. Fold the left and right sides of the tortilla inward by 1 inch, then tightly roll from the bottom edge upward, applying gentle pressure to secure the fillings.
9. Repeat steps 4-8 with the remaining tortillas and ingredients, assembling all wraps before serving to maintain freshness.
10. Slice each wrap diagonally in half with a sharp serrated knife for a clean cut that showcases the colorful layers inside.
Now you’ve got a wrap that’s wonderfully textural—the sticky natto clings to the crisp radish and tender tortilla, while the mustard and arugula cut through the funk with each bite. I love packing these for picnics or slicing them into pinwheels for a playful appetizer that always sparks conversation.
Natto Pasta with Garlic Sauce
Last week, I was craving something comforting yet adventurous, and this natto pasta with garlic sauce was born from that exact mood—it’s become my new go-to when I want something quick but packed with umami. Let me tell you, the first time I made it, my kitchen smelled like a cozy Italian trattorio with a Japanese twist, and I’ve been hooked ever since.
Ingredients
– 8 ounces dried spaghetti pasta
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1/2 cup unsalted chicken broth
– 2 packs (3.5 ounces each) fermented natto, stirred until sticky
– 1 tablespoon soy sauce
– 1 teaspoon toasted sesame oil
– 2 tablespoons chopped fresh green onions
– 1/4 teaspoon finely ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check by tasting a strand—it should be tender but firm).
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves of thinly sliced fresh garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant and lightly golden (be careful not to burn it, as burnt garlic turns bitter).
5. Pour in 1/2 cup of unsalted chicken broth and simmer for 2–3 minutes, until the liquid reduces slightly.
6. Stir in 2 packs of fermented natto, 1 tablespoon of soy sauce, and 1 teaspoon of toasted sesame oil, mixing well to combine and heat through for about 1 minute.
7. Drain the cooked pasta, reserving 1/4 cup of pasta water, and add the pasta directly to the skillet with the sauce.
8. Toss everything together, adding the reserved pasta water a little at a time if needed to loosen the sauce (this helps it cling to the pasta beautifully).
9. Sprinkle with 2 tablespoons of chopped fresh green onions and 1/4 teaspoon of finely ground black pepper, tossing once more to distribute evenly.
10. Serve immediately while hot.
Zesty and bold, this dish surprises with its creamy, sticky texture from the natto, balanced by the sharp garlic and savory notes. I love topping it with an extra sprinkle of green onions for freshness, or even a soft-boiled egg for a richer meal—it’s a fusion that feels like a warm hug in a bowl.
Natto and Fermented Soybean Stew
Bold flavors and fermented goodness come together in this comforting stew that’s become my go-to for chilly evenings. I first discovered natto during a trip to Portland’s farmers market, and after some experimentation, this hearty stew emerged as my favorite way to enjoy its unique umami character. There’s something deeply satisfying about how the fermented soybeans create such complex flavors with minimal effort.
Ingredients
– 1 cup dried natto (fermented soybeans)
– 2 tablespoons rich toasted sesame oil
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger root
– 4 cups rich chicken broth
– 2 cups fresh shiitake mushrooms, sliced
– 1 cup firm tofu, cubed
– 2 tablespoons quality soy sauce
– 1 teaspoon vibrant gochugaru (Korean red pepper flakes)
– 2 fresh green onions, thinly sliced
Instructions
1. Rinse 1 cup dried natto under cold running water for 1 minute to remove excess fermentation liquid.
2. Heat 2 tablespoons rich toasted sesame oil in a large Dutch oven over medium heat until shimmering.
3. Add 1 large thinly sliced yellow onion and cook for 5-7 minutes until translucent and slightly caramelized.
4. Stir in 3 cloves minced fresh garlic and 1 tablespoon freshly grated ginger root, cooking for 1 minute until fragrant.
5. Pour in 4 cups rich chicken broth and bring to a rolling boil.
6. Add the rinsed natto and reduce heat to maintain a gentle simmer.
7. Stir in 2 cups fresh sliced shiitake mushrooms and simmer for 15 minutes until mushrooms are tender.
8. Gently fold in 1 cup cubed firm tofu to prevent breaking.
9. Add 2 tablespoons quality soy sauce and 1 teaspoon vibrant gochugaru, stirring to combine.
10. Simmer for an additional 10 minutes to allow flavors to meld.
11. Remove from heat and let rest for 5 minutes before serving.
12. Garnish with 2 thinly sliced fresh green onions.
This stew develops an incredible silky texture as the natto breaks down slightly, creating a naturally thickened broth that’s both comforting and complex. The fermented soybeans lend an earthy depth that pairs beautifully with the mushrooms’ meaty quality, while the gochugaru provides just enough warmth to keep you coming back for another spoonful. Try serving it over steamed short-grain rice for a complete meal that highlights the stew’s unique fermented character.
Natto and Green Onion Pancakes
Sometimes the most comforting meals come from unexpected flavor combinations, and these natto and green onion pancakes are my latest obsession. I first tried this fusion when my Japanese neighbor brought over a batch during a rainy afternoon, and now I find myself craving that unique umami-packed crunch on lazy weekends. There’s something magical about how the sticky fermented beans transform into crispy perfection when pan-fried.
Ingredients
– 1 cup all-purpose flour
– ¾ cup cold water
– 2 large farm-fresh eggs, lightly beaten
– 1 cup finely chopped fresh green onions
– 3 packages frozen natto with included mustard and soy sauce packets
– 2 tablespoons toasted sesame oil
– ½ teaspoon fine sea salt
– ¼ cup neutral vegetable oil for frying
Instructions
1. In a medium mixing bowl, whisk together 1 cup all-purpose flour and ½ teaspoon fine sea salt until fully combined.
2. Gradually pour in ¾ cup cold water while stirring continuously with a fork to prevent lumps from forming.
3. Add 2 lightly beaten farm-fresh eggs to the batter and mix until the consistency becomes smooth and pourable.
4. Thaw 3 packages of frozen natto according to package directions, then stir in the included mustard and soy sauce packets until sticky threads develop.
5. Fold the prepared natto mixture and 1 cup finely chopped fresh green onions into the batter until evenly distributed.
6. Heat a large non-stick skillet over medium-high heat and add 1 tablespoon neutral vegetable oil, swirling to coat the surface evenly.
7. Pour ¼ cup of batter into the hot skillet, using the back of a spoon to spread it into a 5-inch circle about ¼-inch thick.
8. Cook for 3-4 minutes until the edges appear dry and the bottom develops deep golden-brown spots.
9. Drizzle ½ teaspoon toasted sesame oil around the pancake edges before flipping to enhance fragrance.
10. Carefully flip the pancake using a thin spatula and cook for another 2-3 minutes until both sides achieve crispy, browned surfaces.
11. Transfer the cooked pancake to a wire rack to maintain crispness while repeating with remaining batter, adding more vegetable oil as needed.
12. Serve immediately while hot and crispy. Each bite delivers that signature natto stickiness contrasted with crispy edges and the fresh punch of green onions—I love dipping them in ponzu sauce or topping with a soft-cooked egg for extra richness.
Natto and Tuna Donburi
Kicking off my week with a Japanese comfort bowl that might sound unusual but has become my go-to when I need something quick yet deeply satisfying. I first discovered natto and tuna donburi during a rainy afternoon in Portland, when my Japanese neighbor brought over a steaming bowl that completely changed my perception of fermented soybeans. Now I make it whenever I want that perfect balance of creamy, savory, and umami flavors in under 15 minutes.
Ingredients
– 1 cup short-grain Japanese rice
– 1 5-ounce can of high-quality oil-packed tuna, drained
– 2 packages of fresh natto with included mustard and soy sauce packets
– 2 large pasture-raised eggs
– 2 tablespoons finely chopped fresh green onions
– 1 teaspoon toasted sesame seeds
– 1 tablespoon premium soy sauce
– 1 teaspoon rice vinegar
Instructions
1. Rinse 1 cup of short-grain Japanese rice under cold running water until the water runs clear, about 3-4 cycles.
2. Cook the rinsed rice in a rice cooker with 1 1/4 cups water according to manufacturer’s instructions, which typically takes about 20 minutes.
3. While rice cooks, drain the oil from 1 can of high-quality tuna and flake it with a fork into small pieces.
4. Open 2 packages of fresh natto and stir vigorously with chopsticks for 30 seconds until it becomes sticky and stringy.
5. Mix the prepared natto with its included mustard and soy sauce packets, plus 1 tablespoon of premium soy sauce.
6. Combine the seasoned natto mixture with the flaked tuna until well incorporated.
7. Fill two bowls with the freshly cooked hot rice, creating a slight well in the center of each portion.
8. Divide the natto-tuna mixture evenly over the rice in each bowl.
9. Crack 1 pasture-raised egg over each bowl, letting the yolk settle in the center.
10. Sprinkle 1 tablespoon of finely chopped fresh green onions and 1 teaspoon of toasted sesame seeds over each serving.
11. Drizzle 1/2 teaspoon of rice vinegar over each bowl just before serving.
Zesty and comforting, this bowl delivers an incredible textural experience where the creamy egg yolk mingles with the sticky natto and flaky tuna. The rice vinegar brightens everything up, cutting through the richness while the sesame seeds add little crunchy surprises. I love serving this with a side of quick-pickled vegetables or even topping it with some crispy fried shallots for extra texture contrast.
Summary
Packed with bold, savory flavors, these 18 natto recipes showcase how versatile this fermented soybean can be in your kitchen. We hope you feel inspired to try one (or several!) of these delicious dishes. Don’t forget to share your favorite in the comments below and pin this article on Pinterest to save these exciting recipes for later!
