Natto and Grainy Mustard

Natto and Grainy Mustard

Japanese mustard is generally used as a flavoring for natto, but using whole grain mustard instead creates a fresh, Western-natto-style flavor.


Natto (fermented soy beans)
1 pack
Whole grain mustard
1 teaspoon (depending on the amount of natto/to taste)
Accompanying natto sauce
1 pack
Your preferred filling
as desired


1. One pack of natto, and the accompanying sauce.
2. Since we'll be using whole grain mustard, there's no need for the accompanying Japanese mustard. Find some other use for it.
3. Put the natto and accompanying sauce in a container and start mixing. I stir it about 300 times. Feel free to stir to desired consistency. The photo shows how it looks before mixing.
4. Add the grainy mustard to the mixed natto. Then stir again, about 100 times. Hang in there! I like using lots of whole grain mustard.
5. Once it starts to look like this, it's finished. The timing of adding the sauce and the whole grain mustard is up to you.
6. Properly mixing the natto first, then adding the whole grain mustard and lightly stirring gives you more of the mustard flavor, which I think is delicious.
7. You can add to the ingredients, but the basics are simple: natto, sauce, whole grain mustard.
8. Add minced cabbage to rice, and then top with the natto from Step 5. This is also delicious. The main photo is white rice topped with the finished natto from Step 5.

Story Behind this Recipe

I wanted to use up some whole grain mustard I had left over. It came out better than I was expecting.