Natto Pasta is a Japanese-style pasta made with spaghetti and natto, Japan’s famous fermented soybeans. The sticky, savory natto pairs perfectly with soy sauce, shiso, myoga, and mizuna. Adding shio kombu gives it even more depth of flavor.
Since some of these ingredients can be hard to find outside Japan, I’ve also shared an easy overseas-friendly version. Hope it helps!
Ingredients
- Spaghetti: 150g
- Natto: 1 pack (hikiwari, finely chopped type recommended)
Note: The sauce that comes with natto is often not vegan. Skip it if needed. - Soy sauce: 1 tbsp
- Shiso leaves: 2–3, thinly sliced
- Myoga ginger: 1, thinly sliced
- Mizuna greens (saladas): a small handful, chopped
- Shio kombu (salted kelp): 1–2 tbsp
(If unavailable, use 1 tbsp kombu dashi instead, but shio kombu adds more flavor!)
Instructions
- Cook the spaghetti according to the package instructions.
- Stir the natto well until sticky.
- Drain the pasta, then toss it with natto, soy sauce, shio kombu, and vegetables.
- Top with shredded nori if you like
Overseas-Friendly Version
Idea 1: Ingredients
- Spaghetti: 150g
- Natto: 1 pack (hikiwari type recommended)
- Soy sauce: 1 tbsp
- Green onion or basil: a small amount (as a substitute for shiso)
- Sliced red onion: a little (to add aroma instead of myoga)
- Baby greens or arugula: a handful (as a substitute for mizuna)
- Shredded nori: as needed (to add umami instead of shio kombu)
Idea 2: Ingredients
- Spaghetti: 150g
- Natto: 1 pack (hikiwari type recommended)
- Avocado: 1/2 (diced or mashed)
- Soy sauce: 1 tbsp
- Lemon juice: 1 tsp (to prevent browning and add freshness)
- Green onion: a little (chopped)
- Shredded nori or sesame seeds: as needed
VIDEO: Watch How to Make It
Coming soon!!!
Point
1. Check the natto sauce
The small sauce packet that comes with natto often contains fish or animal-based ingredients. If you’re vegan, skip it and use soy sauce instead.
2.Mix the natto first
Stir the natto well before adding it to the pasta. This brings out its stickiness and helps coat the noodles evenly.
3.Combine while the pasta is hot
Mixing natto with hot pasta softens the texture and makes the flavors blend better.
4.Shio kombu is the secret to depth
Adding shio kombu gives the dish extra umami. If you don’t have it, kombu dashi works too—but shio kombu is highly recommended.
5.Top it off
A sprinkle of shredded nori or sesame seeds at the end adds aroma and flavor.
