Natto Idea #8 Natto Cananloni
Of course I had to try making one of my favorite childhood comfort foods with natto! I once again used lentil natto for the filling and this time I used ground lamb as well. The strong taste of the lamb went really well with the natto. I used a classic Italian tomato sauce and then topped them with a creamy bechimel sauce and some parmesan cheese.
The result, absolutly amazing! I liked this recipe even better than the lasagna. Cooking with natto, even Italian food really works!
pjt
PS. I used no bake pasta for this recipe and it was so quik and easy that it could be made on a weeknight!
posted by Peter at 7:57 PM
9 Comments:
Hi,
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Regards,
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Thanks for all your yummy looking pix of natto, the recipes, and inspiration! I live in soybean-growing country, but the beans are only sold, never used locally - so foolish. Will try making natto and tempeh when I get home.
-nanaverm
I really like your dry dog food post!
Keep up the good work :-)
If you're interested, my dry dog food related site is giving away free dog treat recipes... a great way to spoil your dog!
hi! i love natto as well! im going to try out each of your creations (quite excited); thanks for the great site - what i would love even more is if you put your recipes up! (btw, how were you introduced to natto if you are not of japanese descent yourself?)
Hello Pito Natto!
I'm thrilled to have stumbled across your blog!!! After churning the idea in my head for a couple of days, just today, I've ventured into making my first own natto, with a box of ready-made natto and freshly cooked soybeans. It's sitting in the cuddly warm oven (lights on for warmth, but the beans are in the dark) and I'm patiently waiting to see how they turn out.
And apparently, I'm not the only one who wondered if 'lentil natto' would work... good to know it does. That'll be the next batch :)
Apparently, we non-Japanese natto fiends (I'm German) seem to be a rare species, but you can find us all over the world - I'm living in New Zealand.
Cheers from down under!
Rebecca :)
PS: Next thing I'm curious about is if you can make amazake with substituting unpasteurised white miso for koji starter - for lack of koji...
Hi,
Wonderful blog you have here! Could you please tell me how to defrost a frozen natto without killing all the good bacteria? I don't want to microwave it.
Hi,
I Love your site. :) Natto is great! Thanks for all the interesting recipes! I have something I think you will like VERY MUCH. :)
http://www.westonaprice.org/basicnutrition/vitamin-k2.html
As you know, Natto in Japan is eaten for it's heath benefits. Vitamin K2 is VERY abundant in this food. follow the link for an interesting story.
I like your natto ideas and have been playing with some of my own. I am a recent convert to the joys of natto (only a fwe years now).
One thing I made recently was natto pizza. I cheated and bought the pre-made dough, Basic tomato sauce, Chiffenade of shiso, natto and small chunks of racclette cheese. Most yummie although I went a little too heavy on the natto.
For Cdn. Thanksgiving I will be trying natto stuffed chicken.
I will be checking back to see what other yummie natto meals happen.
Thanks for sharing the joy.
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