Recipes
Mirin Mist (A light, sweet-savory sauce with umami undertones)
Ingredients;
- 2 tbsp mirin (sweet Japanese rice wine)
- 1 tbsp soy sauce (low-sodium works well)
- 1 tsp dashi stock (prepared; can use instant dashi powder dissolved in water)
- 1/2 tsp sugar (optional, for extra sweetness)
Method (How to)
- In a small bowl, combine mirin, soy sauce, and dashi stock.
- Stir gently until fully mixed. If you prefer a slightly sweeter profile, dissolve the sugar into the mixture.
- Taste and adjust with a splash more mirin or soy if needed.
- Drizzle over natto and mix well before serving. (No cooking required, but you can warm it slightly in a saucepan over low heat for 1-2 minutes if desired.)
- Notes: This sauce enhances natto’s umami while adding a subtle sweetness from the mirin
Honey Tamari Twist (A rich, glossy sauce with a sweet-salty balance).
Ingredients
- 1 tbsp tamari (gluten-free soy sauce alternative; regular soy works too)
- 1 tbsp honey (use a runny variety for easy mixing)
- 1 tsp rice vinegar
- 1/2 tsp grated fresh ginger (optional, for a slight zing)
Method (How to)
- In a small bowl, whisk together tamari, honey, and rice vinegar until the honey fully dissolves.
- If using ginger, stir it in at the end for a fresh kick.
- For a smoother texture, heat the mixture in a small saucepan over low heat for 1-2 minutes, stirring constantly, then let it cool slightly.
- Pour over natto and stir to coat evenly.
Notes: The honey cuts through natto’s intensity, while tamari keeps it grounded in savory territory. The optional ginger adds a bright twist.