Your Home for Homemade Japanese Food

How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!


Japanese Super Food “Natto” (Vegan/Vegetarian/Gluten-Free)

Today I am going to tell you about Natto which is a traditional Japanese SUPER FOOD. It is made by fermenting soybeans with Bacillus subtilis var. Natto.

The taste of Natto itself comes from the soybean. We stir and drizzle Natto with Dashi stock and soy sauce when we eat so it tastes really good with steamed rice. it has a gooey texture and threads a lot when stirred, and it also has an ammonical smell. Therefore, most Japanese is really love it, but some people don’t like it, especially the smell.


However, Natto is incredibly nutritious and there is one kind of nutrition, Nattokinase (an enzyme) we can get only from Natto.

1. Nattokinase

Nattokinase is an enzyme. This enzyme is very important catalyser for human digestion after ingesting food. Nattokinase has also been known to dissolve blood clots.

2. Vitamin K

Natto is high in Vitamin K and good-quality protein. Vitamin K leads to activation of protein. Low vitamin K may cause osteoporosis and arteriosclerosis. Foods containing high vitamin K other than Natto are sea weed, parsley and spinach.

3. Probiotics

Natto’s fiber and Bacillus subtilis var. Natto are probiotics so Natto improves our intestines environment which has a huge effect on our immune system.

4. Bactericidal effect

Many studies show Natto sterilizes Escherichia coli and Salmonella. In the pre-antibiotic era, Natto was used as a medicine for some epidemics.

5. Antibacterial effect

Dipicolinic acid that is contained in Natto has high antibacterial effects on Streptococcus pyogenes, Escherichia coil and Vibrio.

{How to eat}


Open the package and you will usually see a pouch of sauce and mustard along with the Natto. Transfer Natto into a small bowl and stir until it becomes gooey and threads. Add the sauce (and the mustard to taste) to the bowl and mix. If there is no sauce, you can drizzle with soy sauce. You can also add some Dashi stock to taste.

When you add mustard or some chopped green onion, the Natto’s smell is reduced.

When you add some Tofu or steamed rice to Natto, the gooey texture is reduced.

I want you to try eating Natto once. And if you like it, I highly recommend eating one pack of Natto a day. If you don’t like it very much, you can get similar nutritions from Tempeh instead.

Leave a comment

Agedashi-Tofu (Vegan/Vegetarian)

Agedashi-Tofu, which is a typical Japanese homemade dish, is fried tofu with Dashi sauce.



Tofu is an important ingredient in Buddhist cuisine. Japanese think this is a macribian food because tofu is high in great-quality-protein. Tofu is made from only soybean. The soybean is called “Meat of a field” because it is rich in nutrients, which are linoleum acid, lecithin, isoflavone, saonin, trypsin inhibitor and so on. And also tofu is low calorie and high in water so it is good as a diet food.

Let’s try  to eat 1/4 pack of tofu every day!

{Ingredients (servings 2)}

1 pack (14 oz.) Firm Tofu

1 ½ cups Kelp Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 Tbsp. Cooking Sake

4 Tbsp. Soy Sauce

2 Tbsp. Mirin Sweet Cooking Rice Wine

½ cup Flour

Vegetable oil for frying

Here is my recipe in PDF (5 MB): Agedashi-Tofu

“Kelp Dashi stock” recipe in PDF (5 MB): Kelp Dashi stock


Miso soup (Gluten-Free)

Miso soup is also an important dish in the Japanese diet. Miso (Soybean paste) is a traditional fermented food product. It is a very nutritious food and may help keep the doctor away. In fact there have been many studies of the effects of Miso on human health.

The basic arrangement for many Japanese meals is called “Ichi-juu, San-sai”, and consists of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes, so most people have miso soup during  every meal.

Here I will introduce onion and shiitake miso soup. You can cook many other kinds of miso soup such as tofu and seaweed, Japanese radish and deep fried tofu, potato and onion, clam and green onion, and so on. Depending on the ingredients you want to use you may need to slightly change the amount of miso and the amount of cooking Sake based on taste.

{Ingredients (For 2 people)}
*Click BLUE TEXT to link to the product on Amazon*

2 tablespoons ORGANIC Miso Paste

½ onion

2 Dried Shiitake Mushrooms

1 cup Anchovy Dashi stock

1 cup water (leftover from soaking Shiitake)

1 tablespoon Cooking Sake

Here is my recipe in PDF: Miso soup