Chef JA Cooks. Everyday Natto Recipe: Natto Daikon Oroshi. Posted: April 29, 2025 | Last updated: May 30, 2025. More for You ...

NATTO RECIPE. From Miso, Tempeh, Natto & Other Tasty Ferments, by Kirsten Shockey and Christopher Shockey. Yield: 4-5 cups . This is a basic recipe for classic natto.

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.

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.

Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and ...

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 an ancient food: legend has it that it was created by accident by a Samurai warrior, Minamoto no Yoshiie, who in the Heian period allowed soy beans to ferment to feed his horses.

A start-up firm affiliated with Keio University developed a new food source made of a powdered form of a bacterium used for natto fermented soybeans.

The ancient Japanese ferment natto is often misunderstood. Now, a local artisanal producer is introducing the intense flavour and nutritional benefits of this beloved staple to Sydney.