Simple Way to Prepare Award-winning Natto Pasta Scented with Yuzu Pepper

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The ingredients needed to make Natto Pasta Scented with Yuzu Pepper:

1. Make ready 200 to 250 grams Pasta of your choice
2. Take 1 pack Natto (fermented soy beans)
3. Take 1 tbsp Yuzu pepper paste
4. Make ready 1 Green onions (finely chopped)
5. Prepare 2 tbsp plus Mentsuyu
6. Make ready 20 grams Butter
7. Take 1 Instant pickle powder
8. Take 1 Salt
9. Make ready 1 Vegetables of your choice such as cabbage or Chinese cabbage (optional)

There are quite a lot of Japanese dishes with yuzu flavor and one of our favorite Japanese restaurants use it on a few of the special sushi they serve. Natto is a traditional Japanese food made of cooked soybeans fermented with the help of a probiotic strain Bacillus Subtilis. Natto is high in protein and fiber, and it's worth noting that natto protein is already predigested via the fermentation, and is readily available for use by your body. Red Yuzu Kosho is a deliciously spicy Japanese condiment.

Instructions to make Natto Pasta Scented with Yuzu Pepper:

1. Boil the pasta in plenty of salted water, following package instructions.
2. While the pasta cooks, finely chop the green onion. Mix the natto together with the sauce that comes with it and the yuzu pepper paste.
3. Put a little bit of the instant pickle powder, 10 g of butter, 1 tablespoon of mentsuyu sauce and a little bit of the pasta cooking water in each serving plate.
4. Drain the cooked pasta, distribute onto the serving plates and mix well.
5. Top with the natto and green onion. If the flavor is lacking add a little mentsuyu sauce, plus some sesame seeds. Enjoy!

Natto is high in protein and fiber, and it's worth noting that natto protein is already predigested via the fermentation, and is readily available for use by your body. Red Yuzu Kosho is a deliciously spicy Japanese condiment. Yuzu Kosho has a slightly coarse texture with a distinctly zingy citrus flavor. The mashed fresh citron skin, it is spice that elaborated only red pepper and salt. Aroma of yuzu first and foremost to open the sealed, a little licking and tongue.

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