Mizuna and Yam Natto Salad

Mizuna and Yam Natto Salad

A healthy salad with Chinese yams and Japanese natto.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

3 cm (1 in)

5 cm (2 in)

desired amount


1 tbsp

1 tsp

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Cut the mizuna into 4 cm lengths (1.6 in). Divide the daikon radish into thin rounds, then each round into sticks. Soak all in ice water, remove and dry.
  2. Soak the yam in vinegar-water, remove and cut into thick sticks.
  3. Boil the mirin from (A) for 1 to 1.5 minutes to boil off the alcohol content. Mix well with the remaining ingredients forming the dressing. Lastly, mix in the natto.
  4. Pile (1), (2) and (3) in a bowl. Sprinkle katsuobushi on top and serve. Mix well before eating.

Cooking Basics

Daikon radish - matchstick juliennes

Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).


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