Food Forum
Vol. 28 No. 2  July 2014

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

GOSHIKI “FIVE-COLOR” NATTO

The Japanese term goshiki literally means “five colors,” represented here by the five different-colored ingredients in this tasty recipe. The five contrasting flavors and textures of the red tuna, white squid, green cucumber, yellow takuan and brown natto combine to make a delicious, visually appealing dish.

Ingredients

TakuanTakuan
Serves 4

106 kcal  Protein 15.0 g  Fat 2.7 g (per person)

  • 100 g (3.5 oz.) sashimi-quality tuna
  • 100 g (3.5 oz.) sashimi-quality squid
  • 1 small pickling or other unwaxed, unpeeled cucumber 50 g / 1.7 oz.
  • 40 g (1.4 oz.) takuan*, yellow pickled daikon
  • 2 packs natto, each 40 g / 1.4 oz.
  • 2 T finely chopped green onions
  • Wasabi to taste
  • 1 T Kikkoman Soy Sauce

Directions

  1. Dice tuna, squid and cucumber.
  2. Cut the takuan into cubes about 8 mm (0.3 in.).
  3. Divide the tuna, squid, cucumber, takuan and natto into four individual serving bowls by arranging one-quarter of each ingredient in each bowl.
  4. Place the garnish of green onions and wasabi in four small accompanying dishes.
  5. When eating, add soy sauce directly to the serving bowls, and mix all the ingredients together.

* Takuan is a traditional Japanese pickle made of daikon. Some make it at home by drying daikon outside for one or two weeks, then pickling it with rice bran, salt, sugar and dried red pepper. A stone is placed on top of the container, and the daikon is allowed to pickle for about a month.

Note: For additional serving suggestions, goshiki natto can be enjoyed as an appetizer by wrapping tablespoon-sized servings in dried nori seaweed or in lettuce leaves; it may also be eaten simply atop cooked rice.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Washoku: Balanced and Healthy” included in this issue.