Kawashimaya Japanese Natto Fermented Soybeans Powder 75g - Freeze-Dried Traditional Superfood Natto Powder, Salt-Free, Made in Japan

Savory Greek Yogurt Bowl with Natto Powder

Enjoy an unexpectedly delicious and savory yogurt bowl that fills your stomach longer until noon. This protein-rich recipe uses natto powder as a quick-developing, umami-rich base.

Ingredients (For 1 serving)

• 1 cup (approx. 227g) Plain Greek Yogurt
• 1 tsp (1.5g) Natto Powder
• 1 Boiled Egg, cut in half
• 1 Small Cucumber, finely diced
• 5 Cherry Tomatoes, cut in half
• 1 tbsp Olive Oil or Garlic Oil
• Salt and pepper to season

Instructions

1. In a small bowl, thoroughly mix 1 teaspoon of the natto powder into the cold plain Greek yogurt. Add salt and pepper to season. Let it sit 5 minutes to mix the seasoning.
2. While the yogurt rests, boil the egg, dice the cucumber, halve the tomatoes, and toast your seeds if using raw ones.
3. Assemble the yogurt bowl. Neatly layer the diced cucumber and tomato halves on one side, and scatter the toasted seeds and fresh dill over the other. Finish by drizzling the oil and adding the egg.
4. Serve immediately and enjoy.

Veggie Baby Puree with Natto Powder

A safe and easy way to introduce nutrition and new flavors to an infant using a minuscule amount of finely incorporated powder.

Ingredients (For 2 servings)

• 1 Small Sweet Potato, peeled and cubed
• 1 Small Carrot, peeled and sliced
• 1/4 tsp to 1/2 cup, as needed — Water or Baby Liquid (Formula/Breastmilk)
• 0.5 tsp (1g) or less Natto Powder

Instructions

1. Steam or boil the cubed sweet potato and sliced carrot until they are completely soft and fall apart easily when pressed with a fork (about 10–15 minutes). Drain any excess liquid.
2. Place the cooked vegetables in a blender or food processor (or you can also crush them manually with a spoon and a strainer). Add 1/4 cup of your chosen liquid and puree on high until the mixture is ultra-smooth, with absolutely no lumps. Add more liquid by the tablespoon until you reach your desired consistency.
3. Thoroughly mix in the tiny 1/4 teaspoon of natto powder. Ensure it is fully dissolved into the warm puree. For very young infants, use even less (a small pinch) until you know they tolerate the flavor.
4. Allow the puree to cool completely to a safe temperature before offering it to your child. Store any leftovers in an airtight container in the refrigerator for up to 24 hours.

Green Salad with Natto Powder

Ingredients (For 4 servings)

• 6 cups Mixed Salad Greens (arugula, spinach, lettuce)
• 1 large English Cucumber, thinly sliced
• 1 pint Cherry Tomatoes, halved
• 1/4 Red Onion, thinly sliced (optional)
• 1–2 teaspoons Natto Powder (adjust to taste)
• 2 tablespoons Extra Virgin Olive Oil (For Simple Vinaigrette)
• 1 tablespoon Lemon/Yuzu Juice (For Simple Vinaigrette)
• A pinch of Sea Salt & Black Pepper (For Simple Vinaigrette)

Instructions

1. In a large bowl, toss the greens, cucumber, and tomatoes together.
2. Whisk olive oil, lemon juice, salt, and pepper until blended to make simple vinaigrette.
3. Drizzle dressing over the salad and toss well to coat.
4. Right before serving, sprinkle 1 teaspoon of Natto powder evenly over the top.

Natto Seaweed Spaghetti

Ingredients (For 2 servings)

• 200g Pasta Noodle (or your choice)
• 1/2 cup Heavy Cream
• 1.5 tablespoons Natto Powder
• 1 tablespoon Unsalted Butter
• 2 teaspoons Soy Sauce
• Sugar and Salt to taste
• 1g Shredded Nori Seaweed (kizami nori)

Instructions

1. Boil pasta (we are using spaghetti) in salted water until al dente (8–10 mins). Reserve 1/2 cup of pasta water.
2. While pasta cooks, whisk softened butter, cream, Natto powder, soy sauce, and sugar (if used) in a bowl until smooth and the Natto powder is fully dissolved. This prevents clumping.
3. Drain pasta and return to the pot over low heat. Pour Natto-cream sauce over. Add 2–3 tbsp reserved water and toss 1–2 minutes until creamy and thickened. Do not boil.
4. Divide creamy Natto spaghetti onto plates, then generously top with shredded Nori seaweed. Serve immediately.