Daikon Radish Salad With Natto

Daikon Radish Salad With Natto

The stickiness of the natto coats the vegetables well in this surprisingly refreshing and delicious salad.


Natto (fermented soy beans)
1 pack
Daikon radish
about 5 cm
5 cm of the thin end
Wakame seaweed
about 10 g
Bonito flakes
1 packet
■ The sauce that comes with the natto
1 packet
■ The Japanese mustard that comes with the natto
1 packet
■ Ponzu
1 tablespoon
■ Sugar
1 teaspoon
■ Grated garlic
about 1/2 teaspoon


1. Finely julienne the daikon radish and carrot, sprinkle with a little salt and leave until wilted.
2. Julienne the cucumber. Rehydrate the wakame seaweed and cut up into easy to eat pieces.
3. Combine the ■ ingredients and the natto in a bowl.
4. Squeeze out the vegetables from Step 1, and add them and the cucumber, wakame seaweed and bonito flakes to the bowl from Step 3 and mix well.
5. Sprinkle on some white sesame seeds to finish.

Story Behind this Recipe

I like natto, so I added it to the vegetables I usually eat to make them really healthy.