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Local Hawaii ingredients used with an international flair^BNanette^K^H (Gone but not forgotten) 1946-2020 Email: nanette@freerangegourmet.com Saturday, July 09, 2011It’s already nattō day in Japanby Nanette Geller I was planning to serve nattō tomorrow for nattō day, but since it’s already 7/10 in Japan I decided to go ahead and make nattō soba for dinner. We both love soba, and cold nattō soba is one of our favorites.
Cold soba and broth topped with nattō, okra, grated daikon, finely sliced green onion, and finely julienned shiso. The nattō is lightly chopped. Grated ginger, grated daikon, and green onion to be added as desired
Mix with chopsticks and it’s ready to slurp. After we’d finished the soba, we added some hot soba cooking water (soba-yu) to the nattō and broth remaining in the bowl. This makes a light soup to finish the meal.
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