This natto dressing turns fermented soybeans into a creamy, sweet-savory Japanese salad dressing that’s perfect for greens, rice, or tofu.
If you’ve ever tried creamy Japanese dressings like sesame, you’ll get the idea of this one. I actually made it for friends who want the benefits of natto but can’t quite handle the smell. Trust me, I’ve been there.
In this recipe, we blend natto with garlic, ginger, mentsuyu, and sesame oil. It’s inspired by Funa Natto’s dressing recipe, but I tweaked it to mask the natto flavor and aroma.
It’s smooth, savory, and surprisingly masks the natto’s unique flavor well. A touch of vinegar brightens it up, making it perfect on greens, tofu, or even cold shabu shabu (boiled sliced pork).
If you’re curious about natto, check out my natto ultimate guide, or try it in recipes like natto fried rice, natto salad, and natto niku miso for more tasty ways to enjoy it.
Watch How to Make Natto Dressing
Why You'll Love This Recipe
- You can’t really taste the natto: Mixing it with garlic, ginger, and other umami rich ingredients softens the strong flavor, so even natto skeptics can enjoy it.
- You still get the health benefits: Many recipes reduce natto’s stickiness by heating it, but that also weakens its nutritional value. This dressing stays unheated, so the good stuff stays intact.
- Easy and quick: Just blend everything together and you’re done. No cooking, no tricky steps and it comes together in minutes.
- Surprisingly versatile: Like Japanese creamy sesame dressing, this works on salads, tofu, cold shabu shabu or anything that needs a boost of savory umami.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Natto: Usually found in the frozen section at Asian markets in the U.S. Defrost in the fridge overnight before using.
- Mentsuyu: A seasoned soy sauce with a touch of sweetness and dashi. You can use regular soy sauce, but you may need to add a little dashi and sugar to get a similar flavor.
- Apple cider vinegar: I like it for its natural sweetness, but you can use rice vinegar or another type. Just know the flavor might be slightly less sweet.
- Dashi powder: Choose ones made with natural ingredients, like Kayanoya dashi, for the best flavor.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Natto Dressing
- Put everything in a small blender and blend until smooth.
Storage Instructions
Store the natto dressing in a clean, airtight jar in the fridge. It will stay fresh for up to 5–7 days. Give it a good shake or stir before each use, as some separation may occur.
More Recipes with Natto
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Natto Dressing Wafu Style (Japanese Salad Dressing)
Ingredients
Method
- Add everything to a small blender and blend until smooth. If the dressing separates a little in the fridge, just give it a quick shake or stir before using.
Notes
- Ingredients
- Natto: Usually sold frozen in the U.S. Defrost overnight before use.
- Mentsuyu: Soy sauce with sweetness and dashi. Regular soy sauce works with a touch of sugar and dashi.
- Apple cider vinegar: Adds natural sweetness; rice vinegar works too but is less sweet.
- Dashi powder: Use natural ingredients like Kayanoya for best flavor.
- How to use: Drizzle over salads, tofu, cold noodles, or shabu shabu. Works anywhere you want a creamy, umami flavor.
- Storage: Keep in a clean, airtight jar in the fridge up to 5–7 days. Shake before using.
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Kurumi says
I’m in love with this natto dressing! It’s creamy, tangy, and slightly sweet, similar to a Japanese sesame dressing. I love using it on simple mixed greens, and I hope you give it a try!