YAMASAN KYOTOUJI
Natto and Kombu Mix 1.5oz(45g)
Natto and Kombu Mix 1.5oz(45g)
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NATTO & KOMBU MIX
A Fusion of Two Japanese Superfoods
A healthy and delicious fusion of natto (fermented soybeans) and kombu (kelp), two of Japan’s most powerful superfoods. Enjoy the naturally smooth, gelatinous texture of kelp combined with the umami-rich natto in a variety of easy recipes.
💪 Health Benefits
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Natto: Packed with dietary fiber, vitamin K2, B-complex vitamins, and probiotics for digestive health.
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Kombu: A traditional source of minerals and fucoidan, also used in making dashi (Japanese soup stock).
⏱️ Quick and Easy Rehydration
- Put 1 tbsp (7g) of the mix into a bowl.
- Add 30mL of water.
- Let it soak for 10 minutes at room temperature.
- Stir well and enjoy as-is or with seasoning like soy sauce, sesame oil, olive oil, or vinegar.
🍳 Recipe Ideas
🥢 Vegan Spring Rolls
Ingredients (10 rolls):
40g green onion, 50g carrot, 2 shiitake mushrooms, 1 egg, 3 tbsp natto & kombu mix, 10 spring roll wrappers, 1/2 tsp salt, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking sake, pepper to taste.
Cut ingredients into thin strips and fry. Wrap and seal with flour water. Fry at 150–160°C, turning occasionally.
🍝 Japanese-Style Pasta
Ingredients (1 serving):
200g spaghetti, 30g shimeji mushrooms, 4 cherry tomatoes, 1 tbsp natto & kombu mix, 1 tbsp white soy sauce, olive oil, parsley.
Rehydrate mix. Sauté mushrooms & tomatoes, add pasta & mix. Finish with soy sauce, parsley, and a drizzle of olive oil.
🍅 Stuffed Tomato Salad
Ingredients (1 serving):
1 tomato, 2/3 tbsp natto & kombu mix, 1 egg, 1/3 cucumber, ponzu sauce.
Rehydrate mix and prepare boiled egg. Hollow tomato, slice cucumber and egg, stuff with mix and top with ponzu.
🥣 Egg Drop Soup
Ingredients (1 serving):
[A] 2 shiitake mushrooms, 1 tbsp cooking sake, 1 tbsp soy sauce, 15g green onion, 1 dashi packet, 1 egg (beaten), 1 tbsp natto & kombu mix.
Make dashi with 400mL water. Add green onions, pour in beaten egg. Add rehydrated mix and enjoy.
🧀 Stuffed Green Peppers
Ingredients (2 servings):
2 green peppers, 30g sliced cheese, 30g shiitake mushrooms, 1 egg, 1 tbsp natto & kombu mix, 1 tbsp sesame oil, 1 tbsp cooking sake.
Cut and deseed peppers. Fill with mix and top with cheese. Grill for 5 mins on low heat until cheese melts.
Eat clean, feel good.
Add the power of traditional Japanese superfoods to your daily meals!
