Mito roll/Natto roll 米国発・納豆巻き

#fermented#soybeans#natto#roll#sushi#納豆巻き#納豆#mito#水戸#卷寿司#日本食品#美国#寿司#菜单#食谱
Natto is a traditional Japanese food of fermented soybeans. Natto soybeans are steam-cooked and then fermented with a healthy bacteria known as Bacillus subtilis.
The fermentation process yields food that is high in nutrition and protein.
Natto is sold prepackaged into small 40- or 50-gram packets and sold in packs of three to five packets. It is available for sale in the refrigerated section of Japanese and other Asian grocery stores.
Remove the tare/sauce and spicy mustard from the styrofoam tray, and heat the
natto in the microwave for 30 seconds (500 W). Or defrost it in the fridge overnight.
Take off the lid, and remove the two sauces (tare/sauce and spicy mustard),
Add the sauce to the natto and mix well with chopsticks.
Natto 2/3pack
Ika/squid 1pc
Shiso/Perilla 2leaves
Soysheet(sesame) 1/2sheet
Sushi rice 100g
Sesame seeds Good amount
Umami style -
Add green onion & Soy sauce (1/2tsp)
Most nori that you will find at a store is a full size sheet.
you need to break down the nori sheet in half along with the lines you see on the nori sheet (or cut it in half with a knife).
How to divide a dry seaweed/nori sheet is simply fold it in half then pressing firmly along the seam.
Then gently tear along the seam so that you end up with two equal halves.
Of course, you can use scissors.
In the case of Soy sheets, we recommend using a knife.
Make sure to cut the nori cross-wise. (Dividing along the long sides)
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