Nom Nom Tabemono

Natto Spaghetti

By Mark Wilson

If natto was my Facebook friend, our status would be ‘in a complicated relationship’. But I would never add natto as my Facebook friend because I’m too distrustful of it. If you haven’t had natto yet, it’s a bunch of slimy, stringy lumps made by fermenting soybeans. It’s believed to have a wide range of health benefits – it contains a lot of vitamins K and PQQ which are good for the bones and skin. However, it also has the texture of mucus-y vomit and is an ingredient in some dog food. Then again, it’s extremely cheap – I’ve seen packs of 3 for 55 yen – and the taste isn’t too bad, especially when mixed with other ingredients. See what I mean about complicated? Anyway, if you’re a natto convert, this recipe’s a neat way to incorporate it into a simple and tasty meal. And if you’re not, this might go some way towards easing your revulsion.



  • 100g spaghetti
  • 1 pack natto
  • Nori (seaweed) to garnish
  • A chunk of butter (~50g)
  • 1/2 tsp olive oil
  • 1/2 tsp soy sauce
  • 1/2 tsp mentsuyu (noodle dipping sauce)


  1. Bring some water to the boil, add a pinch of salt. Boil the spaghetti according to packet directions (about 8 minutes).
  2. While the spaghetti is boiling, put the butter, olive oil, soy sauce and mentsuyu into a microwave-safe bowl and microwave for 30 seconds. Mix well.
  3. IMG_0924
  4. Prepare the natto (mix it together with its included sauce sachets).
  5. Drain the spaghetti and place it into a bowl. Pour over the sauce from step 2 and stir to coat the spaghetti.IMG_0925
  6. Place a sheet of nori on top of the spaghetti, then the natto on top of the nori.
  7. Enjoy!


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One thought on “Natto Spaghetti

  1. Pingback: March 2014, Vol. 1 | Japan life in pictures and words

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