FREEZE-DRIED NATTO

Mix together and enjoy. 50g of rehydrated natto is enough for one person. We also recommend it for making "gunkan maki": rice is surrounded by a strip of nori, the edges of which protrude 1.5 cm in height.

Add natto, a quail egg yolk, a dash of karachi mustard, a hint of grated ginger if you like, a little snipped spring onion or chives and you're ready to go. For tasting, a special sashimi soy sauce is just the thing to season the bite.

Natto proposed here is unique in that it is freeze-dried. There's no need to worry about storage. Simply rehydrate the desired quantity. For 2 people, take 20g of freeze-dried natto and lay the beans flat in a small soup plate. Add 2.5 tablespoons of water and leave to rehydrate for 3 to 4 hours. Mix well before serving, and season with a little salt or soy sauce. Consume immediately.

1 portion :

rehydrate, flat, in a soup plate 20g of natto in 2.5 tablespoons of water for 3 to 4 hours. When ready to eat, season with a little sweet soy sauce and a little mustard, and, if desired, an egg yolk.