This hummus is made with edamame, giving it a light, fresh flavor. You can find shelled edamame in the frozen section at an Asian supermarket—they’re easy to cook compared to dried beans. The natto isn’t mixed in but sprinkled on top. I like to scoop plenty of freeze-dried natto with the hummus and eat it with pita or crackers, adding more natto as needed until the hummus is gone.

Ingredients (2 servings)

• 100g (3.5oz) Cooked Edamame
• 1 clove of garlic, minced (optional)
• 2 Tbsp. Tahini
• 2 Tbsp. extra virgin olive oil
• 1-2 Tbsp. Lemon Juice
• Warer, as needed
• Salt and black pepper, as needed

Garnishes

• Extra virgin olive oil
• Cooked Edamame
• Freeze-dried natto

Methods

• Blend: Add cooked edamame, lemon juice, and all other ingredients except the toppings to a blender. Blend until smooth. If the mixture is too thick, add water a tablespoon at a time until it reaches your desired consistency.
• Season: Transfer the hummus to a bowl and season with salt and pepper to taste.
• Serve: Spoon the hummus into a serving bowl. Drizzle with extra virgin olive oil and garnish with a few edamame and freeze-dried natto on top.

Chef’s Profile

Masahito Sato is a culinary researcher and author of books like The World Sandwich Atlas and The World Soup Atlas. Based near Boston, he shares global recipes, original dishes, and glimpses of daily life through photos and videos. He created a special natto recipe for Aya’s Culture Kitchen.

Instagram: @nandemokandemo4

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