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Natto dressing in a jar.

Natto Dressing Wafu Style (Japanese Salad Dressing)

5 from 1 vote
This natto dressing turns fermented soybeans into a creamy, sweet-savory Japanese salad dressing that’s perfect for greens, rice, or tofu.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 small jar
Course: condiments
Cuisine: Japanese
Calories: 176
Ingredients Method Notes

Ingredients
  

  • 1 pack natto
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • 1.5 tablespoons mentsuyu
  • 1 teaspoon maple syrup
  • 1 teaspoon sesame oil
  • ½ teaspoon ginger paste
  • ¼ teaspoon dashi powder
  • ¼ teaspoon garlic paste

Method
 

  1. 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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