Abstract

Natto rice is all you need.
From simple classics to seasonal dishes and even special-occasion bowls, this book offers 365 fun recipes for natto rice (rice topped with natto, or fermented soybeans), all made with ingredients you already have at home. A handy index lets you choose recipes based on what’s in your refrigerator.

◆A Message from the Author: The Endless Possibilities of Natto Rice
Ever since I was a child, there has almost always been natto on our dinner table. It’s cheap, nutritious, and above all, delicious. My mother would stir the natto until it looked irresistible and spoon it over my rice. That “natto rice” is the taste of my childhood. Whenever she asked, “What do you want for dinner today?” I’d always answer, “Natto rice is all I need,” much to her exasperation! I’m honestly amazed that I never get tired of it, even though I eat it every day.
It’s delicious just as it is, and even better with a few everyday ingredients added. You don’t need lots of side dishes. A bowl of natto rice on the table is a wonderful feast in itself, and with some miso soup, it’s more than enough.
When you can’t decide what to make for dinner, just flip through this book. I hope that not only natto lovers but also those who aren’t fans will browse through it and think, “Maybe I’d like to try this one.” Nothing would make me happier than for this book to be that first step.

Author’s Information

Opeko-yan lives in Kyoto. Natto rice, which she has eaten every day since childhood, is her lifeblood. She eats two packs of natto a day, and that’s when she’s holding back. After she once topped her natto rice with that day’s side dish, she began exploring all kinds of easy variations using everyday ingredients and sharing them on Instagram. She also posts the simple, unfussy bento lunches she makes every day. Her other books include “Opeko-san’s Exciting Bento” (MDN Corporation).