Honestly, this is the best natto recipe I’ve ever made. The combination of natto and fats like butter or olive oil is incredibly delicious. Even better is the contrast between the sticky texture of natto and the creamy mashed potatoes. Since the natto is mixed with olives, there’s no need to add extra salt. Of […]
This vinaigrette features an unexpected combination—the rich acidity of balsamic vinegar pairs surprisingly well with natto. While I call it a “vinaigrette,” it’s more like a savory sauce. Pour it over your favorite vegetables or anything else you enjoy! Ingredients 40grams (1.5oz) Boston Natto 1 tbsp balsamic vinegar 2 tsp Dijon mustard ½ Tsp Honey […]
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 […]
