NATTO SALAD CONDIMENT

Yes! We make it now, home-made natto. Indeed, you may not have heard about this before. Most likely, the Japanese Samurai warriors found out accidentally how to ferment soybeans into natto, and consequently, what incredible powers and health benefits it holds.

So, if you were still hesitant about your affection for this amazing vegan King of all superfoods, probiotics, supplements and power boosters, you may be in for a pleasant surprise.

And why is it so good for your health?!

Well, ask "Dr Google", or even better, " Dr Ecosia", and then enjoy the long exciting read! Or, in case you are too busy, you can find here at least a few excellent health benefits of natto:

Natto, next to leafy green vegetables, is by far the richest food source of vitamin K and also abundant in vitamin B6 and C. It provides all essential amino acids, many powerful enzymes, and vital minerals like Iron, Calcium, and Magnesium. It is undoubtedly one of the "most nutrient-dense foods on the planet and even one of best ways to eat organic non-GMO soy".

Natto makes your bones and nails stronger and hair and skin shinier.
It improves circulatory, heart and brain health and is a rich source of plant-based protein and probiotics, enhancing smooth digestion.
Natto promotes weight loss and is potent blood and liver purifier...

Simply, enough reasons to give it a try!

Well, wherever you stand now, we hope you try this favourite natto recipe of ours. It tastes and feels sooo good! Enjoy!

You will need for 4-6 servings:
250 gr of fresh natto *
2 tablespoons of namashoyu Yamaki *
2 teaspoons of mustard Dijon * or mosterd van Ton * (soo delicious!)
1 tablespoon of toasted sesame oil *
2 tablespoons of fine cut ginger pickle *
2 tablespoons of ginger pickle liquid
2 heads of chicory endive, cut into bigger pieces 
1/2 cup of lightly roasted walnuts or pecans
2 sheets of toasted nori *, each cut into 4 pieces or 5cm fine strips (kizami nori)

* Tampopo Foods product


Step by step:
1. Place the natto in a big bowl and mix gently but thoroughly for 1-2 minutes. This makes the trick making the beans tastier, and it helps reduce the possible ammonia smell.
2. Gently mix in all other ingredients, except the nori.
3. Adjust the taste to your preference, like adding more shoyu, mustard, pickle, nuts or green garnish.
4. Roll or place a spoon of this natto mixture on each nori piece.
5. Serve as a side dish with your meal or miso soup.

Tips:
You can store the extra ready-to-eat natto condiment in the fridge/cool place for another 1-2 days.

Or even better, here is a handy and proven tip on how you can build up strength and boost your digestion and vitality:
Make more of this recipe without adding the greens, then store your ready-to-use "few days supply" of natto in the fridge. You can take the desired serving, add fresh greens and enjoy daily a good portion of this healthy probiotic appetizer.

You can replace the walnuts or pecans with toasted pumpkin * or sunflower seeds, peanuts or almonds.

And a tasty swap for the mustard is horseradish.


And as for green garnish?
Try once the dandelion leaves, yarrow, mugwort, goutweed, wild watercress, daikon radish sprouts or chives instead of endives. Or simply get organic parsley, coriander or green celery from your local grocery store.


Yum!

Shop here your ingredients.