Tuna and Natto Salad

Tuna and Natto Salad

Mix well and enjoy.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz)

50 g (1.8 oz)

2 leaves

1/2 stick

1/4 stalk

3 cm (1.2 in)


a dash


  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Cut the tuna and squid into 1.5 cm (0.6 in.) cubes.
  2. Julienne the lettuce. Cut the cucumber into 1 cm (0.4 in.) cubes. Mince up the onion and daikon radish.
  3. Tastefully arrange (1) and (2) on a plate. Place the natto and the egg yolk on top in the center. Garnish with some English mustard.
  4. Pour on (A) in a circular motion and combine all ingredients well before enjoying.

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