Maybe you’ve seen natto at the Asian market and wondered what to do with those fermented soybeans. Well, wonder no more! Whether you’re a curious newbie or a seasoned fan, we’ve gathered 21 delicious recipes that make this unique ingredient shine in everything from quick breakfasts to cozy dinners. Get ready to fall in love with natto’s savory, umami-packed potential.
Natto Avocado Toast
Brace your taste buds for a wild ride, because we’re about to turn your morning toast routine into a funky, umami-packed adventure. This natto avocado toast is the bold, fermented twist your brunch has been begging for—think creamy meets savory with a delightful sticky texture that’s oddly addictive. It’s the perfect way to shake up your day with a dose of gut-friendly goodness and a whole lot of flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 2 slices of hearty sourdough bread
– 1 ripe Hass avocado
– 2 packages of fermented natto (about 3.5 ounces total)
– 1 tablespoon of rich extra virgin olive oil
– 1 teaspoon of toasted sesame seeds
– 1 tablespoon of finely chopped fresh chives
– 1 teaspoon of soy sauce
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of flaky sea salt
Instructions
1. Preheat your oven to 375°F and place the 2 slices of hearty sourdough bread on a baking sheet.
2. Toast the bread in the oven for 5 minutes, or until golden brown and crispy on the edges.
3. While the bread toasts, halve the 1 ripe Hass avocado, remove the pit, and scoop the flesh into a small bowl.
4. Mash the avocado with a fork until smooth but slightly chunky for texture.
5. In another bowl, gently stir the 2 packages of fermented natto with the 1 teaspoon of soy sauce to enhance its savory flavor—this helps distribute the sticky strands evenly.
6. Once the bread is toasted, drizzle each slice with 1/2 tablespoon of rich extra virgin olive oil.
7. Spread the mashed avocado evenly over both slices of toast.
8. Top the avocado with the seasoned natto mixture, dividing it equally between the two slices.
9. Sprinkle each toast with 1/2 teaspoon of toasted sesame seeds, 1/2 tablespoon of finely chopped fresh chives, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of flaky sea salt.
10. Serve immediately while the toast is warm and crispy. Tip: For an extra kick, add a drizzle of sriracha or a squeeze of lime juice before serving to balance the richness.
Zesty and utterly unique, this toast delivers a creamy base from the avocado that contrasts beautifully with the natto’s sticky, fermented tang. The crunch of the sourdough and the pop of sesame seeds make every bite a textural party—try it with a soft-boiled egg on top for a protein-packed brunch upgrade that’ll have you coming back for more.
Spicy Natto Stir-Fry
Venture beyond the ordinary with this Spicy Natto Stir-Fry, a dish that boldly transforms the famously funky fermented soybean into a surprisingly addictive weeknight hero. It’s a flavor-packed adventure that’ll make your taste buds do a happy dance—no culinary bravery required, just a trusty skillet and a sense of fun.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 tablespoon of fragrant toasted sesame oil
- 1 tablespoon of rich, savory soy sauce
- 1 teaspoon of fiery gochujang (Korean chili paste)
- 2 cloves of pungent garlic, minced
- 1 teaspoon of freshly grated ginger root
- 2 packs of sticky, fermented natto (about 7 oz total)
- 4 ounces of thinly sliced, tender shiitake mushrooms
- 1 cup of crisp, vibrant snap peas
- 2 cups of fluffy, cooked jasmine rice
- 2 large, sunny-side-up farm-fresh eggs (optional, for serving)
- 1 thinly sliced green onion for garnish
Instructions
- Heat the fragrant toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the thinly sliced, tender shiitake mushrooms and crisp, vibrant snap peas to the hot oil. Tip: Don’t crowd the pan to ensure they get a nice sear instead of steaming.
- Sauté the vegetables for 4-5 minutes, stirring occasionally, until the mushrooms are golden-brown and the snap peas are bright green and tender-crisp.
- Push the vegetables to the side of the skillet. Add the minced pungent garlic and freshly grated ginger root to the cleared space. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Stir in the 2 packs of sticky, fermented natto, breaking up any large clumps with your spatula.
- Add the rich, savory soy sauce and fiery gochujang to the skillet. Tip: Mix the gochujang with a splash of the soy sauce first to help it incorporate smoothly.
- Stir everything together thoroughly and cook for 2-3 minutes, allowing the flavors to meld and the sauce to coat the natto and vegetables evenly.
- Reduce the heat to low and let the stir-fry simmer gently for 1 final minute to deepen the flavors. Tip: Taste and adjust with an extra pinch of gochujang if you crave more heat.
- Divide the fluffy, cooked jasmine rice between two bowls. Top generously with the spicy natto stir-fry.
- If using, fry the 2 large, sunny-side-up farm-fresh eggs in a separate pan until the whites are set but the yolks are still runny, about 3-4 minutes over medium heat.
- Place one sunny-side-up egg on top of each bowl of stir-fry.
- Garnish each bowl with the thinly sliced green onion.
Marvel at the glorious contrast in every bite: the sticky, umami-rich natto clings to the tender vegetables and fluffy rice, while the runny egg yolk adds a luxurious, creamy sauce. The gentle heat from the gochujang builds slowly, making this a wonderfully complex yet comforting bowl. For a fun twist, serve it tucked into warm lettuce cups or with a side of crispy seaweed snacks for scooping.
Natto Sushi Rolls
Ready to give your sushi game a funky, fermented twist? Meet Natto Sushi Rolls—the bold, sticky, and surprisingly addictive creation that’ll have your taste buds doing a happy dance. Think of it as sushi’s cool, slightly eccentric cousin who shows up to the party with a unique personality and a whole lot of texture.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups perfectly cooked sushi rice, still warm and slightly sticky
– 4 sheets of crisp nori seaweed
– 1 cup funky fermented natto beans, with their signature sticky strings
– 1 ripe avocado, sliced into creamy, buttery strips
– ½ English cucumber, julienned into refreshing, crunchy matchsticks
– 2 tablespoons rich soy sauce
– 1 tablespoon toasted sesame seeds
– 1 teaspoon spicy sriracha sauce (optional for a kick)
Instructions
1. Place a bamboo sushi mat on a clean, dry surface and lay one sheet of crisp nori seaweed on top, shiny side down.
2. Spread ½ cup of the warm, sticky sushi rice evenly over the nori, leaving a 1-inch border at the top edge uncovered.
3. Arrange ¼ cup of the funky fermented natto beans in a horizontal line across the center of the rice.
4. Top the natto with creamy avocado slices and crunchy cucumber matchsticks, distributing them evenly.
5. Tip: Lightly wet your fingers with water to prevent the rice from sticking while rolling.
6. Carefully lift the edge of the bamboo mat closest to you and roll it over the filling, pressing gently to form a tight cylinder.
7. Continue rolling until the entire sheet is wrapped, using the mat to squeeze and shape the roll firmly.
8. Tip: Let the roll rest for 2 minutes before slicing to help it hold its shape.
9. Using a sharp knife, slice the roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
10. Repeat steps 1–9 with the remaining ingredients to make 4 rolls total.
11. Arrange the sushi pieces on a serving plate and sprinkle with toasted sesame seeds.
12. In a small bowl, whisk together the rich soy sauce and spicy sriracha sauce (if using) for dipping.
13. Tip: Serve immediately to enjoy the natto at its peak sticky, gooey texture.
Buttery avocado and crisp cucumber balance the natto’s funky, fermented punch, while the sticky rice holds it all together in a satisfying bite. Get creative by drizzling with extra sriracha or pairing with pickled ginger for a tangy contrast that’ll make these rolls a conversation starter at any gathering.
Natto Miso Soup
Who knew that the polarizing powerhouse of fermented soybeans could become the star of your next cozy soup night? Natto Miso Soup is here to challenge your taste buds in the best way possible, blending that signature funky, sticky natto with the deep umami of miso for a bowl that’s surprisingly comforting and utterly unique. Consider this your friendly dare to embrace the slime—it’s a flavor adventure worth taking.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups of rich, homemade dashi broth (or high-quality store-bought)
– 2 tablespoons of savory white miso paste
– 2 packs of funky, sticky fermented natto (about 3.5 ounces total)
– 1 cup of thinly sliced, crisp green onions
– 1 sheet of toasted nori, cut into thin strips
– 1 teaspoon of toasted sesame oil
Instructions
1. Pour 4 cups of rich dashi broth into a medium saucepan and place it over medium-high heat.
2. Bring the broth to a gentle simmer, where small bubbles just begin to form at the edges—this should take about 5 minutes. Tip: Avoid a rolling boil to preserve the delicate flavors of the dashi.
3. While the broth heats, scoop 2 tablespoons of savory white miso paste into a small bowl.
4. Ladle about 1/2 cup of the hot broth into the bowl with the miso paste and whisk vigorously until the paste is completely dissolved and smooth. Tip: This tempering step prevents lumpy miso in your final soup.
5. Pour the dissolved miso mixture back into the saucepan and stir to combine thoroughly.
6. Reduce the heat to low to maintain a bare simmer—do not let the soup boil after adding the miso, as high heat can destroy its probiotics and nuanced flavor.
7. Open 2 packs of funky natto and add them directly to the simmering soup, stirring gently to separate the beans slightly.
8. Let the soup cook undisturbed for 2 minutes, just until the natto is heated through and its sticky threads meld with the broth.
9. Remove the saucepan from the heat and stir in 1 teaspoon of toasted sesame oil for a nutty finish.
10. Divide the soup evenly between two bowls.
11. Top each bowl generously with 1/2 cup of thinly sliced, crisp green onions and a handful of toasted nori strips.
Zesty and bold, this soup delivers a thrilling texture play with the natto’s signature slime contrasting against the silky broth and crunchy garnishes. The deep umami from the miso balances the natto’s funky punch, creating a savory, satisfying sip that’s perfect for a chilly evening. Try serving it with a side of steamed rice or a soft-boiled egg for a complete, comforting meal that might just make a natto believer out of you.
Crispy Natto Tempura
Yikes, you thought natto couldn’t get any more polarizing? Think again, because we’re about to deep-fry that funky fermented soybean situation into a crispy, golden revelation that even natto skeptics might secretly adore. This Crispy Natto Tempura is the ultimate crunchy, savory, umami-packed snack that turns a traditional Japanese staple into an irresistibly playful finger food—perfect for when you’re feeling adventurous or just really want to impress (or confuse) your dinner guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of all-purpose flour, sifted for a light, airy batter
– 1 cup of ice-cold sparkling water, for maximum crispiness
– 2 large farm-fresh eggs, beaten until smooth
– 1 teaspoon of fine sea salt, for a clean, balanced seasoning
– 1/2 teaspoon of freshly ground black pepper, for a subtle kick
– 4 packs of sticky, fermented natto (about 1 cup total), gently separated
– 2 cups of neutral vegetable oil (like canola), for frying at high heat
– 1/4 cup of soy sauce, for a salty, savory dipping sauce
– 1 tablespoon of finely grated fresh ginger, for a zesty, aromatic punch
– 1 teaspoon of toasted sesame oil, for a nutty, rich finish
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, ice-cold sparkling water, beaten farm-fresh eggs, fine sea salt, and freshly ground black pepper until just combined—a few lumps are okay to avoid overmixing, which keeps the batter light.
2. Gently fold the separated sticky, fermented natto into the batter until evenly distributed, being careful not to over-stir to maintain texture.
3. In a deep, heavy-bottomed pot or Dutch oven, heat the neutral vegetable oil to 350°F over medium-high heat, using a candy thermometer for accuracy—this ensures the tempura fries evenly without absorbing excess oil.
4. Using a tablespoon, carefully drop spoonfuls of the natto batter into the hot oil, working in batches to avoid overcrowding the pot, which helps maintain the oil temperature for a crispier result.
5. Fry each batch for 2–3 minutes, flipping once halfway through, until the tempura is golden brown and crispy on all sides, then remove with a slotted spoon and drain on a paper towel-lined plate.
6. In a small bowl, whisk together the soy sauce, finely grated fresh ginger, and toasted sesame oil to create a quick dipping sauce.
7. Serve the Crispy Natto Tempura immediately while hot and crispy, alongside the dipping sauce.
Kick back and savor the wild contrast: each bite delivers a satisfying crunch that gives way to the natto’s signature sticky, umami-rich interior, with the ginger-soy sauce adding a bright, savory zing that cuts through the richness. Try stacking these tempura bites on a platter with pickled veggies for a playful appetizer, or crumble them over a bowl of steamed rice for an unexpected texture twist—it’s a funky, crunchy adventure that’ll have everyone talking (and maybe even converting a natto doubter or two).
Natto Omelette Delight
Venture beyond your breakfast comfort zone with this quirky, umami-packed Natto Omelette Delight—it’s the funky, fermented twist your mornings have been secretly craving, proving that sometimes the boldest flavors come from the most unexpected (and slightly sticky) ingredients. This protein powerhouse whips up in a flash, turning skeptical side-eyes into enthusiastic forkfuls with its creamy, savory charm.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 8 minutes
Ingredients
– 4 large farm-fresh eggs
– 1 (1.76 oz) package of traditional fermented natto (with included mustard and soy sauce packets)
– 2 tablespoons of creamy unsalted butter
– 1 tablespoon of rich extra virgin olive oil
– 1/4 teaspoon of finely ground black pepper
– 1 tablespoon of finely chopped fresh chives
Instructions
1. Crack 4 large farm-fresh eggs into a medium mixing bowl and whisk vigorously for 30 seconds until fully combined and slightly frothy.
2. Open 1 package of traditional fermented natto, add the included mustard and soy sauce packets, and stir for 20 seconds until sticky and well-mixed.
3. Gently fold the natto mixture into the whisked eggs until just incorporated, being careful not to overmix to keep the texture light.
4. Heat a 10-inch nonstick skillet over medium heat and add 2 tablespoons of creamy unsalted butter and 1 tablespoon of rich extra virgin olive oil, swirling to coat the pan evenly.
5. Once the butter melts and bubbles slightly (about 1 minute), pour the egg-natto mixture into the skillet, tilting to spread it into an even layer.
6. Cook undisturbed for 3–4 minutes until the edges set and the bottom turns a light golden brown, then use a spatula to gently lift and check.
7. Sprinkle 1/4 teaspoon of finely ground black pepper evenly over the surface for a subtle kick.
8. Carefully fold the omelette in half with the spatula and cook for another 2 minutes until the center is just set but still slightly jiggly.
9. Slide the omelette onto a plate, garnish with 1 tablespoon of finely chopped fresh chives, and let it rest for 1 minute before serving.
Just imagine that first bite: the creamy, custardy eggs meld with the funky, fermented natto for a savory punch, while the chives add a fresh, oniony crunch. Serve it alongside toasted sourdough or over a bed of steamed rice for a comforting meal that’s as adventurous as it is delicious—your taste buds will thank you for the bold journey!
Savory Natto Pancakes
Oof, you thought pancakes were just for syrup-drenched breakfasts? Think again, my adventurous foodie friend! We’re diving fork-first into the wonderfully weird world of natto, transforming those sticky, funky fermented soybeans into crispy, savory pancakes that’ll make your taste buds do a happy dance. Forget everything you knew about flapjacks—this is a flavor adventure where umami meets comfort in the most deliciously unexpected way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 3/4 cup whole milk
– 1 (1.76 oz) package frozen natto, thawed
– 2 tablespoons rich soy sauce
– 1 tablespoon toasted sesame oil
– 1/2 cup finely chopped green onions
– 1/4 cup vegetable oil, for frying
– 1/2 teaspoon finely ground black pepper
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 large farm-fresh eggs, and 3/4 cup whole milk until a smooth, lump-free batter forms. Tip: Let the batter rest for 5 minutes to allow the flour to fully hydrate, which prevents tough pancakes.
2. Gently fold in 1 package of thawed natto, 2 tablespoons rich soy sauce, 1 tablespoon toasted sesame oil, 1/2 cup finely chopped green onions, and 1/2 teaspoon finely ground black pepper until just combined. Tip: Don’t overmix—a few lumps are fine and keep the texture light.
3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat (350°F).
4. Pour 1/4 cup of batter per pancake into the skillet, spreading it slightly with the back of a spoon to form 4-inch rounds.
5. Cook for 3–4 minutes, or until the edges look set and bubbles form on the surface. Tip: Wait for those bubbles to pop and leave little holes before flipping—it’s your visual cue for perfect doneness.
6. Carefully flip each pancake using a spatula and cook for an additional 2–3 minutes on the other side, until golden brown and crispy.
7. Transfer the cooked pancakes to a wire rack or plate lined with paper towels to drain any excess oil.
8. Repeat steps 3–7 with the remaining batter, adding more vegetable oil to the skillet as needed to prevent sticking.
Delightfully crispy on the outside with a tender, savory interior, these pancakes pack a punch of umami from the natto’s unique ferment. Serve them hot with a drizzle of spicy mayo or a side of pickled ginger for a tangy contrast that cuts through the richness—perfect for a brunch that breaks all the boring rules!
Natto and Kimchi Fried Rice
Pucker up, flavor adventurers! We’re diving fork-first into a dish that’s like a party in your mouth where tangy, funky, and savory all showed up wearing their best outfits. This natto and kimchi fried rice is the ultimate fridge-raid hero, transforming humble leftovers into a bold, umami-packed meal that’ll have you doing a happy dance with every bite.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of cold, day-old cooked jasmine rice
– 1 cup of spicy, fermented napa cabbage kimchi, roughly chopped
– 2 packages (about 3.5 oz each) of sticky, fermented soybean natto
– 2 large, farm-fresh eggs
– 3 tablespoons of rich, toasted sesame oil
– 2 tablespoons of savory soy sauce
– 1 tablespoon of sweet, mild honey
– 2 cloves of pungent, finely minced garlic
– 2 thinly sliced, crisp green onions
– 1 tablespoon of neutral, high-heat vegetable oil
– 1 teaspoon of finely ground black pepper
Instructions
1. In a small bowl, whisk together 2 tablespoons of savory soy sauce and 1 tablespoon of sweet, mild honey until fully combined; set this sauce aside.
2. Heat 1 tablespoon of neutral, high-heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add 2 cloves of pungent, finely minced garlic and sauté for 30 seconds until fragrant but not browned.
4. Tip in 1 cup of spicy, fermented napa cabbage kimchi, roughly chopped, and stir-fry for 2 minutes to intensify its tangy flavor.
5. Crumble in 2 packages of sticky, fermented soybean natto and cook for 1 minute, stirring to break up any clumps.
6. Add 2 cups of cold, day-old cooked jasmine rice, using a spatula to press and separate any lumps for even cooking.
7. Pour the reserved soy-honey sauce over the rice and toss everything together until well coated, about 2 minutes.
8. Push the rice mixture to one side of the skillet and crack 2 large, farm-fresh eggs into the empty space.
9. Scramble the eggs lightly until just set, about 1 minute, then fold them into the rice.
10. Drizzle 3 tablespoons of rich, toasted sesame oil and sprinkle 1 teaspoon of finely ground black pepper over the rice, stirring to combine.
11. Remove from heat and garnish with 2 thinly sliced, crisp green onions.
Every bite delivers a thrilling contrast: the rice gets crispy edges from high-heat frying, while the natto adds a gooey, sticky texture that clings to each grain. Serve it straight from the skillet with a fried egg on top for extra richness, or wrap spoonfuls in crisp lettuce leaves for a fun, hands-on meal that’s as playful as it is delicious.
Creamy Natto Pasta
Just when you thought pasta couldn’t get any more adventurous, we’re throwing natto into the mix—yes, that famously funky fermented soybean! This Creamy Natto Pasta is a bold, umami-packed twist that’ll have your taste buds doing a happy dance, proving that sometimes the weirdest combos are the most delicious. It’s creamy, savory, and surprisingly easy to whip up for a quick weeknight dinner that’s anything but boring.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces of dried spaghetti pasta
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of aromatic garlic, minced
– 1 cup of heavy whipping cream
– 2 packs of sticky fermented natto (about 3.5 ounces total)
– 1/4 cup of freshly grated Parmesan cheese
– 1 tablespoon of savory soy sauce
– 1 teaspoon of finely ground black pepper
– 2 tablespoons of chopped fresh parsley for garnish
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 10-12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 3 cloves of minced aromatic garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden.
5. Pour 1 cup of heavy whipping cream into the skillet and bring to a gentle simmer, stirring occasionally, for about 3 minutes until slightly thickened.
6. Stir in 2 packs of sticky fermented natto, 1/4 cup of freshly grated Parmesan cheese, 1 tablespoon of savory soy sauce, and 1 teaspoon of finely ground black pepper until well combined and creamy.
7. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water, and add the pasta directly to the skillet with the sauce.
8. Toss everything together over low heat for 1-2 minutes, adding the reserved pasta water a little at a time if needed to loosen the sauce to a silky consistency.
9. Remove from heat and garnish with 2 tablespoons of chopped fresh parsley before serving immediately.
Here’s the scoop: this pasta boasts a luxuriously creamy texture with a savory, umami-rich flavor from the natto, balanced by the sharpness of Parmesan and a hint of garlic. Serve it hot with an extra sprinkle of black pepper for a kick, or pair it with a crisp green salad to cut through the richness—it’s a conversation starter that’s as fun to eat as it is to make!
Natto Salad with Sesame Dressing
Ready to meet your new favorite funky, fermented friend? This natto salad with sesame dressing is the ultimate umami-packed, gut-loving bowl that’ll make your taste buds do a happy dance—no sushi roll required! Think of it as a flavor party where sticky soybeans and crunchy veggies get dressed to impress.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 packages of sticky, fermented natto (typically 1.76 oz each)
– 2 cups of crisp, shredded green cabbage
– 1 medium cucumber, thinly sliced into half-moons
– ¼ cup of toasted sesame seeds
– 2 tablespoons of rich, nutty toasted sesame oil
– 1 tablespoon of smooth, low-sodium soy sauce
– 1 teaspoon of fragrant, freshly grated ginger
– 1 teaspoon of sweet, golden honey
– 1 tablespoon of tangy, unseasoned rice vinegar
– 2 tablespoons of finely chopped, vibrant green scallions
Instructions
1. Open the 2 packages of sticky, fermented natto and place them in a medium mixing bowl.
2. Add the 2 tablespoons of rich, nutty toasted sesame oil, 1 tablespoon of smooth, low-sodium soy sauce, 1 teaspoon of fragrant, freshly grated ginger, 1 teaspoon of sweet, golden honey, and 1 tablespoon of tangy, unseasoned rice vinegar to the bowl with the natto.
3. Whisk the ingredients together vigorously for about 30 seconds until the dressing is well combined and slightly emulsified—this helps tame natto’s signature stringiness.
4. Gently fold in the 2 cups of crisp, shredded green cabbage and 1 medium cucumber, thinly sliced into half-moons, until evenly coated with the dressing.
5. Sprinkle in the ¼ cup of toasted sesame seeds and 2 tablespoons of finely chopped, vibrant green scallions, then toss lightly to distribute.
6. Divide the salad evenly between two serving bowls, piling it high for a beautiful presentation.
7. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld—trust me, this short rest makes all the difference!
8. Serve immediately, garnishing with an extra pinch of toasted sesame seeds if desired.
Here’s the scoop: this salad boasts a delightful contrast of textures, from the slimy-soft natto to the crunchy cabbage and cucumber, all wrapped in a savory-sweet sesame hug. Try it as a bold side dish with grilled salmon or pile it onto a rice bowl for a quick, nutrient-packed lunch that’s anything but boring!
Fermented Natto Smoothie
Let’s be honest—most smoothies won’t make your taste buds do a double-take, but this fermented natto smoothie is here to shake things up with its funky, umami-packed charm. Think of it as a probiotic powerhouse that’s surprisingly sippable, blending tradition with a modern twist that’ll have you saying, “Wait, that actually works!”
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of creamy, full-fat plain yogurt
– 1/2 cup of fermented natto (with its signature sticky, stringy texture)
– 1 ripe banana, peeled and sliced
– 1/2 cup of frozen mixed berries (like blueberries and strawberries)
– 1 tablespoon of golden, raw honey
– 1/2 cup of cold, filtered water
– A pinch of finely ground sea salt
Instructions
1. Add 1 cup of creamy, full-fat plain yogurt to a high-speed blender.
2. Spoon in 1/2 cup of fermented natto, gently stirring to separate the sticky strands for even blending.
3. Drop in 1 peeled and sliced ripe banana and 1/2 cup of frozen mixed berries.
4. Drizzle 1 tablespoon of golden, raw honey over the ingredients.
5. Pour in 1/2 cup of cold, filtered water to help with blending.
6. Sprinkle a pinch of finely ground sea salt to balance the flavors.
7. Secure the blender lid tightly and blend on high speed for 45–60 seconds, until the mixture is completely smooth and no chunks remain.
8. Check the consistency—if it’s too thick, add another 1–2 tablespoons of cold water and blend for 10 more seconds.
9. Pour the smoothie immediately into two chilled glasses to preserve its cool temperature.
10. Serve right away for the best texture and flavor.
Venture into a sip that’s creamy with a subtle tang from the yogurt, punctuated by the natto’s earthy, fermented notes and the sweet burst of berries. For a fun twist, top it with a sprinkle of toasted sesame seeds or a drizzle of extra honey, making this smoothie a bold breakfast or an adventurous snack that’s as nutritious as it is intriguing.
Natto and Tofu Miso Ramen
Craving something that’ll make your taste buds do a happy dance while also being a total conversation starter? Look no further than this umami-packed bowl of magic. It’s the ultimate fusion comfort food that’s surprisingly simple to whip up.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups of rich, savory chicken broth
– 2 tablespoons of smooth, umami-rich white miso paste
– 1 tablespoon of toasted sesame oil
– 2 cloves of aromatic, finely minced garlic
– 1 teaspoon of freshly grated ginger root
– 2 large, soft-boiled eggs
– 1 (14-ounce) block of silken, extra-firm tofu, cubed
– 1 (1.76-ounce) package of pungent, sticky natto
– 4 ounces of springy, fresh ramen noodles
– 2 tablespoons of finely sliced, vibrant green onions
– 1 sheet of crisp, toasted nori seaweed, torn into strips
Instructions
1. In a medium pot, combine the rich, savory chicken broth, smooth, umami-rich white miso paste, toasted sesame oil, aromatic, finely minced garlic, and freshly grated ginger root over medium-high heat.
2. Bring the broth mixture to a gentle simmer, stirring occasionally to fully dissolve the miso paste, about 5 minutes. Tip: Avoid boiling to preserve the delicate flavor of the miso.
3. While the broth simmers, bring a separate pot of water to a rolling boil and cook the springy, fresh ramen noodles according to package directions, typically 3–4 minutes, until al dente.
4. Drain the noodles immediately and divide them evenly between two large, deep bowls.
5. Carefully ladle the hot, simmering broth over the noodles in each bowl, ensuring they are fully submerged.
6. Gently place the cubed, silken, extra-firm tofu and the pungent, sticky natto on top of the noodles and broth in each bowl. Tip: Stir the natto with its included sauce packet before adding for maximum sticky texture.
7. Peel the two large, soft-boiled eggs and slice them in half lengthwise, then place two halves in each bowl.
8. Garnish each bowl with the finely sliced, vibrant green onions and crisp, toasted nori seaweed strips. Tip: Add the nori just before serving to keep it crisp.
9. Serve immediately while piping hot.
Let’s talk texture: you get the silky-smooth tofu and broth playing against the uniquely sticky, funky natto and springy noodles for a party in every spoonful. The flavor is a deep, savory umami bomb with a hint of ginger warmth—try topping it with a drizzle of chili oil for an extra kick, or serve it with a side of pickled vegetables to cut through the richness.
Garlic Natto Bruschetta
Ready to have your taste buds do a double-take? We’re taking a beloved Italian classic and giving it a wildly funky, umami-packed Japanese twist. This Garlic Natto Bruschetta is the bold, sticky, and utterly delicious fusion snack you never knew you needed, proving that sometimes the best culinary adventures happen when two worlds deliciously collide.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 rustic baguette, sliced into ½-inch thick pieces
– 2 tablespoons rich extra virgin olive oil, plus more for drizzling
– 2 cloves fresh garlic, peeled
– 3 packs (about 6 oz total) sticky fermented natto beans
– 1 tablespoon high-quality soy sauce
– 1 teaspoon toasted sesame oil
– 1 teaspoon rice vinegar
– 2 tablespoons finely chopped fresh chives
– ¼ teaspoon finely ground black pepper
– Flaky sea salt, for finishing
Instructions
1. Preheat your oven’s broiler to high (about 500°F) and position a rack 6 inches from the heat source.
2. Arrange the baguette slices in a single layer on a baking sheet. Lightly brush the top of each slice with the extra virgin olive oil.
3. Broil the bread for 2-3 minutes, watching closely, until the edges are golden brown and crisp. (Tip: Keep the oven door slightly ajar to monitor and prevent burning.)
4. Remove the baking sheet from the oven and let the toasts cool for 1 minute until just warm to the touch.
5. While the toasts are cooling, prepare the natto mixture. In a medium bowl, combine the sticky fermented natto beans, soy sauce, toasted sesame oil, and rice vinegar.
6. Vigorously stir the natto mixture with a fork or chopsticks for about 30 seconds until it becomes frothy and even more stringy. (Tip: This vigorous stirring is key to developing natto’s signature texture and melding the flavors.)
7. Gently fold in the finely chopped fresh chives and finely ground black pepper until just combined.
8. Take one warm toast and firmly rub the cut side of a peeled garlic clove over its surface 2-3 times to infuse it with flavor. Repeat with all toasts.
9. Evenly divide the seasoned natto mixture among the garlic-rubbed toasts, using a spoon to mound it slightly.
10. Finish each bruschetta with a final, light drizzle of extra virgin olive oil and a delicate pinch of flaky sea salt. (Tip: The salt enhances the natto’s savory depth and contrasts beautifully with the rich oil.)
Brace yourself for a textural symphony: the shatteringly crisp toast gives way to the uniquely sticky, slimy-yet-satisfying natto, all brightened by the sharp garlic and fresh chives. Serve these immediately as a daring appetizer that’s guaranteed to spark conversation, or pair them with a crisp, cold lager to cut through the rich, funky flavors.
Natto and Cucumber Sunomono
Brace yourselves, fermented food fans—we’re diving fork-first into a tangy, slippery, and surprisingly refreshing mash-up that’ll make your taste buds do a happy dance. This natto and cucumber sunomono is the ultimate quick-fix side dish that’s weirdly addictive, combining funky fermented soybeans with crisp, cool cukes in a sweet-tart vinegar bath. Think of it as a flavor-packed palate cleanser that’s ready in minutes, no fancy skills required.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 package (about 3.5 oz) of sticky, funky fermented natto
– 1 medium English cucumber, thinly sliced into whisper-thin rounds
– 2 tablespoons of seasoned rice vinegar, with its bright, tangy zing
– 1 teaspoon of granulated sugar, for a subtle sweet balance
– 1 teaspoon of soy sauce, adding a savory umami depth
– 1 teaspoon of toasted sesame seeds, for a nutty crunch
– ½ teaspoon of grated fresh ginger, for a warm, aromatic kick
Instructions
1. In a small mixing bowl, whisk together the seasoned rice vinegar, granulated sugar, and soy sauce until the sugar fully dissolves, about 30 seconds—this ensures a smooth, even dressing without graininess.
2. Thinly slice the English cucumber into rounds using a sharp knife or mandoline for uniform, paper-thin pieces that soak up the dressing beautifully.
3. Gently stir the sliced cucumber into the vinegar mixture, coating each piece evenly, and let it marinate at room temperature for 5 minutes to soften slightly and absorb flavors.
4. Open the package of sticky fermented natto and give it a quick stir with a fork to release its signature stringy texture and funky aroma.
5. Fold the stirred natto into the marinated cucumber mixture, mixing carefully to distribute the beans without mashing them—this keeps the textures distinct and appealing.
6. Sprinkle the toasted sesame seeds and grated fresh ginger over the top, tossing lightly to incorporate for a final layer of nutty crunch and aromatic warmth.
7. Divide the mixture between two serving bowls immediately, as it’s best enjoyed fresh to maintain the cucumber’s crispness and natto’s unique gooeyness.
Serve this sunomono chilled or at room temperature for a refreshing contrast. The slimy, sticky natto clings to the crisp cucumber slices, creating a playful texture duo, while the sweet-tart vinegar dressing cuts through the funk with a bright, zesty finish. Try it alongside grilled fish or as a bold topping for rice bowls to add a punch of umami and crunch that’ll have everyone asking for seconds.
Natto Udon Noodle Bowl
Prepare to meet your new favorite noodle obsession: the Natto Udon Noodle Bowl. This Japanese-inspired dish is a glorious, slimy, savory hug in a bowl, perfect for when you want something comforting yet intriguingly funky. It’s the culinary equivalent of a cozy blanket with a surprising, delightful kick.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 (7-ounce) packages of fresh, chewy udon noodles
- 2 tablespoons of toasted sesame oil
- 4 cups of rich, savory chicken or vegetable broth
- 2 (1.76-ounce) packages of funky, sticky fermented natto beans
- 2 large, soft-boiled eggs with gloriously runny yolks
- 2 tablespoons of low-sodium soy sauce
- 1 tablespoon of finely grated fresh ginger root
- 2 thinly sliced green onions, crisp green parts only
- 1 teaspoon of toasted white sesame seeds
- 1 sheet of crisp nori seaweed, cut into thin strips
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Carefully add the fresh udon noodles to the boiling water.
- Cook the noodles for exactly 8 minutes, stirring occasionally to prevent sticking.
- Drain the noodles in a colander and rinse briefly under cool running water to stop the cooking process. Tip: Rinsing removes excess starch for a cleaner, bouncier noodle texture.
- In a separate medium saucepan, heat the toasted sesame oil over medium heat for 1 minute until fragrant.
- Add the finely grated fresh ginger to the oil and sauté for 30 seconds, stirring constantly.
- Pour the rich chicken or vegetable broth into the saucepan.
- Stir in the low-sodium soy sauce.
- Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low to keep it warm.
- Divide the rinsed udon noodles evenly between two large, deep bowls.
- Carefully ladle the hot, ginger-infused broth over the noodles in each bowl.
- Open the packages of funky natto beans and place one package’s contents in the center of each noodle bowl. Tip: Give the natto a quick stir in its package first to maximize its signature sticky, gooey texture.
- Peel the soft-boiled eggs and halve them lengthwise, placing two halves atop each bowl.
- Garnish each bowl with the thinly sliced green onions, toasted white sesame seeds, and crisp nori strips. Tip: Add the nori just before serving to keep it delightfully crisp.
Here’s the glorious payoff: you get the incredible contrast of slippery udon, rich broth, and the uniquely sticky, umami-packed natto. The runny egg yolk creates a luscious sauce that ties every funky, savory, and fresh element together beautifully. Try adding a drizzle of spicy chili crisp for an extra layer of heat that cuts through the richness.
Vegan Natto Taco Fiesta
Who knew fermented soybeans could become the life of the party? Welcome to a taco night that’s boldly vegan and unapologetically fun, where natto’s unique, sticky charm meets zesty fiesta flavors in a surprisingly delicious mash-up that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 small corn tortillas
– 1 cup of sticky, fermented natto (thawed if frozen)
– 1 tablespoon of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 teaspoon of smoky ground cumin
– 1 teaspoon of earthy chili powder
– 1/2 teaspoon of fine sea salt
– 1 ripe avocado, sliced into creamy wedges
– 1/4 cup of fresh cilantro, roughly chopped
– 1 lime, cut into juicy wedges
– 1/4 cup of tangy vegan sour cream
Instructions
1. Heat a large skillet over medium heat and add the rich extra virgin olive oil.
2. Sauté the finely diced yellow onion for 5 minutes, until it turns translucent and slightly golden.
3. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
4. Stir in the sticky, fermented natto, smoky ground cumin, earthy chili powder, and fine sea salt, mixing well to combine.
5. Cook the natto mixture for 8–10 minutes, stirring occasionally, until it’s heated through and the flavors meld together.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
7. Spoon the natto filling evenly onto each warmed tortilla.
8. Top with creamy avocado wedges, roughly chopped fresh cilantro, and a dollop of tangy vegan sour cream.
9. Serve immediately with juicy lime wedges on the side for squeezing over the top.
So, what’s the verdict? This dish delivers a funky, umami-packed punch from the natto, balanced by the bright, fresh toppings and warm tortillas—it’s a textural adventure that’s both gooey and crisp. For an extra kick, try adding pickled jalapeños or serving it alongside a spicy mango salsa to really turn up the fiesta vibes.
Conclusion
Ultimately, this roundup unlocks natto’s versatility, proving it’s more than just a breakfast staple. We hope these 21 delicious recipes inspire you to give this nutritious ingredient a try in your own kitchen. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the natto love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
