Natto and Umeboshi Spaghetti

Natto and Umeboshi Spaghetti

This is natto spaghetti that's easy on the aroma and stickiness. The addition of umeboshi-mayonnaise is delicious.

Ingredients: 2 servings

About 200 g
Natto (fermented soy beans)
2 packs
☆ Umeboshi
2 (1 teaspoon of ume paste)
☆ Mayonnaise
2 tablespoons
☆ Milk
2 tablespoons
1 tablespoon
Finely chopped green onion
To taste
Shredded nori seaweed
To taste


1. Bring plenty of water to a boil in a pot, add salt and start cooking the spaghetti. Follow package instructions for cooking times.
2. Put the natto in a sieve and rinse under running water while stirring the beans, to take off the stickiness. Leave in the sieve to let the water drain off.
3. Take the pits out of the umeboshi and chop up into a paste. Mix the ☆ ingredients together to make the ume sauce.
4. When the spaghett is cooked drain well and return to the warm cooking pot. Mix in the butter and the sauce that came with the natto packets. Taste, and add some salt and pepper if needed.
5. Put the spaghetti on serving plates, add the natto, chopped green onion and nori seaweed. Pour the ume sauce over all. Mix well while eating.

Story Behind this Recipe

I won a whole lot of natto in a contest.