This Spaghetti dish with Japan’s Nattō, fermented Soy Beans, and Korea’s Kimchi, fermented Wombok, is very popular, though you have never seen it. The fermented Nattō and Kimchi are rich in beneficial bacteria. DO NOT cook them. Just mix them with cooked Spaghetti. Absolutely quick and easy to make, and I will enjoy it if you like Nattō and Kimchi.

Makes

1 Serving

Ingredients

1 serving Spaghetti
Salt for cooking Spaghetti
1 container Nattō *sauce and mustard are most likely included in the container
1/2 Spring Onion *finely chopped
1 to 2 tablespoons Kimchi with juice *cut into bite-size pieces if large

Method
  1. Cook Spaghetti in boiling salted water according to the instruction on the package.
  2. Mix Nattō with sauce, mustard and finely chopped Spring Onion. *Note: Save some Spring Onion for topping.
  3. Place Nattō mixture on top of the cooked Spaghetti, add Kimchi, sprinkle with saved Spring Onion, and enjoy as you mix them together.