Found organic Natto with no flavourings and preservatives, I like to use it to make lunch dishes, simply mix with whatever harvest available, I like the vibrant colours.
This one is with golden beetroot, peas, honey fermented garlic and coriander.
I pickled raw golden beetroot in miso for a few hours to soften. Mix in Natto, season with salt and vinegar to reduce sliminess, and the remaining ingredients.
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