YAMASAN KYOTOUJI
Natto and Kombu Mix 1.5oz(45g)
Natto and Kombu Mix 1.5oz(45g)
Couldn't load pickup availability
Natto and kelp, both Japanese superfoods, are mixed together to create this healthy food that is both delicious and healthy. The texture of the kelp is smooth and mucilaginous, with a pleasantly gelatinous feel that adds richness to dishes.
2 healthy Japanese foods
Natto
Natto is a symbol of Japan's fermented food culture and is a popular health food not only in Japan but around the world. It’s a fermented probiotic food that contains many nutrients such as dietary fiber, vitamin K2, and vitamin B complex.
Kombu(kelp)
Kombu is an essential ingredient in Japanese cuisine as it is used to make dashi, which brings umami flavor to dishes. It also contains minerals, fucoidan, and other nutrients, making it a superfood that is both delicious and healthy.
Quick and Easy Rehydration
Step1
Put 1tbsp(7g) in a bowl.
Step2
Add 30mL of water.
Step3
Soak in water for 10 minutes at room temperature.
Done and Enjoy!
Stir well and enjoy!
Add soy sauce, sesame oil, olive oil, vinegar, etc. to taste.
Delicious and healthy recipes using natto and kelp mix
-
Recipe1
Vegan spring rolls with natto and kombu mix
Ingredients (10 rolls) 40g Green Onion/50g Carrots/1 Egg/2 Shiitake Mushrooms/3tbsp Natto and Kombu Mix/10 Spring roll wrappers/1/2tsp Salt/1tbsp Soy Sauce/1tsp Sugar/1tbsp Cooking Sake/Pepper as needed
*Cut the ingredients into thin strips and fry.
*Wet your finger with flour dissolved in water to seal your rolls.
*Fry at a low temperature of 150-160°C, turning over occasionally.
Recipe2
Japanese-style pasta with natto kelp
Ingredients (1serving) 200g Spaghetti/30g Shimeji Mushrooms/1tbsp Natto Kelp/4 Cherry Tomato/1tbsp White Soy Sauce/Olive Oil as needed/Parsley as needed
- Rehydrate the natto kelp and boil the spaghetti. 2. Put the shimeji mushrooms and tomatoes in a frying pan and cook over low heat. 3. Add the boiled spaghetti and natto kelp and mix well. 4. Add white soy sauce and mix. 5. Sprinkle with parsley and drizzle with olive oil and then serve.
Recipe3
Natto and kombu mix salad-stuffed tomatoes
Ingredients (1serving) 1 Tomato/2/3tbsp Natto and Kombu Mix/1 Egg/1/3 Cucumber/Ponzu Sauce as needed
-
Rehydrate the natto and kombu mix and boil the eggs to make boiled eggs. 2. Hollow out the tomatoes 3. Thinly slice the boiled eggs and cucumbers, pack them in the tomato along with the natto kelp, and top with ponzu sauce.
Recipe4
Egg drop soup(with natto and kombu mix)
Ingredients (1serving) [A]2 Shiitake Mushrooms/1tbsp Cooking Sake/1tbsp Soy Sauce/15g Green Onion/1 Dashi Packet/1 Egg, beaten/1tbsp Natto and Kombu Mix
*Put the dashi packet into 14oz(400mL) of water and bring to a boil to make the dashi soup. Soak the natto and kombu mix in water.
*Add the green onions and when it boils, pour in the beaten eggs. When the eggs float to the top, turn off the heat. Add the natto kombu mixture, and enjoy.
Recipe5
Green peppers stuffed with natto kombu and cheese
Ingredients (2servings) 2 Green Peppers/30g Sliced Cheese/30g Shiitake mushroom1 Egg/1tbsp Natto and Kombu Mix/1tbsp Sesame Oil/1tbsp Cooking Sake
1. Soak the natto and kombu mix in water. Cut the shiitake mushrooms into appropriate size. 2. Cut the green peppers in half and remove the seeds. 3. Stuff with natto kombu and shiitake mushrooms, then top with sliced cheese. 4. Place the side with the ingredients facing up on the grill and cook on low heat for about 5 minutes.
