Another Way To Enjoy Natto

I know this fermented soy bean product is natto everyone’s cup of tea, but I don’t mind the taste, smell, or texture and sometimes I even crave it, so I keep my fridge stocked with at least one of these styrofoam packets on hand. ¬†Today, for a snack, I prepared it in a new way that I will likely repeat in the future because it was so good!

Natto on a rice cracker

Will is addicted to these Trader Joe’s rice crackers. I admit they’re pretty hard to stop eating once you have that first crunchy, salty bite. If I had fresh green onion in the fridge, I probably would have chopped that up and added it to the natto.

Mix the following together and top your rice crackers with it.

  • 1 package natto including its seasoning packet (leave off if you’re vegetarian since the non-mustard seasoning often has fish)
  • 1 small pinch of yuzu pepper
  • 1/4 teaspoon ponzu
  • healthy pinch of roasted seaweed cut into strips

Dinner: Natto & Rice

Dinner: rice, natto, fish, and watermelon

I was craving natto for some reason these past couple of days, so I decided to make a simple dish of natto on piping hot rice. It ended up not being so simple because I wanted to dress it up a little with grated radish and chopped kimchi. Then, since I also had a craving for poke, I topped it off with some store bought poke and shrimp.
Dinner: rice, natto, fish, and watermelon

I’ve never had natto mixed with chopped kimchi before, but it’s a fantastic combination. It’s even more delicious wrapped in some nori.

My mom also made some sauteed watermelon skin (the white fleshy parts) for me to take home so I had that with the rice as well. It’s refreshing and appetizing straight out of the fridge.

A quick almost-no-cook dinner

Dinner ingredients

I was already starving while driving on the way home from work, so I wanted to make a quick dinner. I stopped by Mitsuwa and picked up some rice vinegar (we had run out at home), baby cucumbers, natto (with grated radish and braised enoki mushrooms), kimchi, and marinated mackerel.

I thinly sliced the baby cucumbers and mixed them with a bit of rice vinegar and salt. I learned from one of the sushi chefs at my usual lunch spot to use my hand to slightly squeeze the slices of cucumber while mixing it around to have it absorb more flavor.

The mackerel was easy and tasty. I think Mitsuwa used a miso marinade for the fish. I just plopped it onto a pan and seared for about a minute and a half on each side. I think I may have had the heat on too high because the outside was a bit charred, but it still tasted fine.


The whole dinner took me less than half an hour to make and clean-up was minimal. I even have some fish and cucumber salad leftover for lunch tomorrow.