Spicy Dried Daikon Radish Strips with Natto

Spicy Dried Daikon Radish Strips with Natto

Crunch that pairs perfectly with fermented soybeans.

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)


1/2 tsp

1/2 tsp

2 tsp


  1. Rinse and soak the daikon strips in water to soften. Remove, compress dry and cut into edible size pieces.
  2. Cut the green perilla into thin strips. Soak in water and scoop off any scum that forms on the surface.
  3. Mix (A) forming the dressing.
  4. Dress the daikon strips, green perilla and hikiwari natto in (3).

Cooking Basics

Dried daikon radish strips - rehydrating

Place the dried daikon radish strips into a bowl, add enough water to cover each strip. Rub together to wash until all bubbles are released. After removing excess water, soak in enough water to cover all strips for about 20 minutes to rehydrate. Rehydrating time will vary depending on the thickness and condition of the dried daikon radish strips.


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