Tuna and Natto

I love Japanese food and even love Natto – fermented soy beans. When my son was little, he hated it when I ordered it; his comment was always it stinks and how can you eat that stuff? Natto is definitely an acquired taste, but for me it makes a satisfying meal for dinner.

tuna pachkage

Tuna from Granada Market – it isn’t cheap but it is first rate quality.

tuna piece

The trick to cutting the tuna is to follow the lines of sinew and remove that part. This is a trick I learned from Masa at Ginza Sushi Ko.

tuna chopped

The tuna chopped.

tuna sinew

The sinew discarded.

natto

Natto

natto1

This wasn’t the best Natto as it was not whole soy beans – do not buy the pieces.

natto before mixed

Natto ready to be mixed. Basically you stir the Natto until it is slimy.

Like this

natto and egg

I mix the natto with an egg yoke, some wasabi, soy sauce and then add the tuna. No picture of the finished dish, but it was good.

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2 Responses to “Tuna and Natto”


  1. 1 Rupert Hitzig June 8, 2009 at 5:57 am

    It looks gnarly, but I am going to try. Thanks for the unique recipe. Love your site.

  2. 2 lizziee June 8, 2009 at 9:20 am

    Thanks Rupert. You can also add scallions and some nori (dried seaweed) if you like.


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