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.




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.


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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