Enjoy a flavorful natto salad with creamy miso-yogurt and crunchy veggies. An easy Japanese recipe that makes natto delicious and approachable for beginners.
When I was a kid, I didn’t like natto at all because of the slight bitterness. But the natto salad served in my Japanese school lunches was the one exception. I loved it so much that my mom even asked for the recipe, and it became the only way I could eat natto for years.
This version recreates that memory with a creamy miso-yogurt dressing, canned tuna for rich umami, and plenty of crunchy vegetables to make natto friendly for beginners and natto skeptics alike.
If you are new to fermented soybeans, check out my ultimate guide to natto to learn why it is packed with gut-friendly benefits, and try other recipes like natto fried rice, natto dressing, and natto niku miso for more beginner-friendly ways to enjoy it.
Quick, healthy, and satisfying, this Japanese natto salad is one of the easiest ways to learn how to enjoy natto, especially if you have struggled with it before.
Watch How to Make Natto Salad
Why You'll Love This Recipe
- Natto-hater friendly: The umami from canned tuna and plenty of crunchy veggies help mask natto’s most disliked qualities such as the stickiness, smell, and slight bitterness. Even natto skeptics can enjoy this version.
- Easy and quick: Just chop your ingredients and mix everything together. That’s it!
- Keeps natto’s health benefits without the strong taste: Many recipes for natto beginners heat the natto to reduce the texture and smell, but that also reduces its nutritional value. This recipe requires no heating, so you still get natto’s probiotics and nutrients while enjoying a milder flavor.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Natto: Usually sold in the frozen food section of Asian markets in the U.S. When using, defrost it in the fridge overnight.
- Mentsuyu: This is basically soy sauce seasoned with a touch of sweetness and dashi. You can use regular soy sauce, but you may need to adjust the taste with dashi and a little sweetness.
- Rice vinegar: Use plain rice vinegar, not the sweetened version (also called sushi vinegar). I haven’t tested other types, but apple cider vinegar might work as a substitute.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Natto Salad
Step 1: Cut the cucumber into stripes, sprinkle with salt, and let it sit for 5 minutes. Squeeze out the excess water.
Step 2: Mince the cabbage and cut the carrot into thin strips, then microwave them for 3 minutes. Remove excess water.
Step 3: Cut the ham into strips and mince the natto.
Step 4: Drain any excess liquid from the canned tuna, then combine all ingredients in a bowl.
What to Serve with Natto Salad
This natto salad is already packed with veggies and some protein, so I like to keep the rest of the meal simple. It pairs perfectly with miso soup, grilled fish, and a bowl of steamed rice for a balanced, classic Japanese meal.
Storage Instructions
Store the salad in an airtight container in the refrigerator for up to 1-2 days.
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 Salad with Creamy Miso-Yogurt & Crunchy Veggies
Ingredients
Method
- Prep the cucumber: Cut it into stripes, sprinkle with salt, and let sit for 5 minutes. Then squeeze out the excess water.½ seedless cucumber, ¼ teaspoon kosher salt
- Prep the cabbage and carrot: Mince the cabbage into roughly 0.4-inch / 1 cm pieces and cut the carrot into thin strips. Microwave for 3 minutes or until they become slightly soft, then transfer to a colander. Once cool enough to handle, squeeze out any excess water.⅛ cabbage, 1 carrot
- Prep the ham and natto: Cut the ham into strips and mince the natto.2 large slices ham, 1 pack natto
- Mix everything: Drain any excess liquid from the canned tuna. Combine all ingredients in a medium bowl and toss gently until evenly mixed.1 5-ounce can tuna, 3 tablespoons plain yogurt, 1 tablespoon miso, ½ tablespoon mentsuyu, ½ tablespoon rice vinegar, ½ tablespoon sesame oil, ¼ teaspoon ground black pepper
Notes
- Ingredients
- Natto: Usually sold frozen in the U.S.; defrost in the fridge overnight.
- Mentsuyu: Soy sauce with a bit of sweetness and dashi. Regular soy sauce works if adjusted.
- Rice vinegar: Use plain, not sweetened (sushi vinegar). Apple cider vinegar may work as a substitute.
- Serving suggestions: Pairs well with miso soup, grilled fish, and steamed rice for a simple, balanced Japanese meal.
- Storage: Keep in an airtight container in the fridge for up to 1-2 days.
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Kurumi says
I hope you give this a try even if you hate natto! My husband, who is a huge natto hater, said he actually liked this salad 🙂 Hehe, so I hope you like it too!