How to Make Delicious Natto & Mizuna Salad

Natto & Mizuna Salad. Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. Natto is Iron and Copper rich food which support for Anti-inflammatory, Source of Vitamin K, Gastrointestinal health, Probiotics and Strengthen immunity.

It's also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the. Natto is typically eaten on rice. You can cook Natto & Mizuna Salad using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Natto & Mizuna Salad

1. You need 1 of bundle Mizuna greens.
2. It's 1 of pack Natto.
3. It's 3 of Imitation crab sticks.
4. Prepare 1 tbsp of ＊Ponzu.
5. Prepare 1 of +1 cm ＊Japanese mustard (tubed).
6. Prepare 1/2 tbsp of ＊Mayonnaise.
7. It's 1 of ✿Sesame seeds, shredded nori, thinly sliced Japanese leek, etc..

There's a lot of controversy around soy and soy-based products like natto. With all the contradictory claims out there from researchers and health experts alike. Natto is a traditional Japanese food of fermented soybeans. Natto soybeans are steam-cooked and then fermented with a healthy bacteria known as Bacillus subtilis.

Natto & Mizuna Salad step by step

1. Wash the mizuna and cut into bite-sized pieces. Mix the natto with the included sauce. Combine the ＊ ingredients..
2. Tear the imitation crab sticks apart. Refer to"How to Quickly Shred Imitation Crab Sticks" for details..
3. Combine everything together..
4. And it's already done. Optionally, add sesame seeds or nori as a topping..

Natto is a traditional Japanese dish made from fermented soybeans that's known for its pungent smell and strong flavor. Natto nutrition includes a hefty dose of Vitamin K. Natto benefits include those from the fermentation process. Natto is probably the quintessential "weird food" of Japanese cuisine, like haggis in Scotland or I do love natto though. The best way to have it is with a little soy sauce, a bit of hot mustard (most natto.