Tofu, natto and green caviar…



A very nutritious and delicious Okinawan style dish. It’s plant based, and easy to prepare… if you have the ingredients.
Well, go and fish that green caviar sea weed :

DSC00119-003 umi-budo (more here)


It’s very firm momendoufu (cotton tofu). I have pressed it with plate, slightly to extract excess water. The natto (fermented soy beans) is mixed with mustard and black rice vinegar. Around, you see bits of negi whites and shishito green pepper.



3 thoughts on “Tofu, natto and green caviar…

  1. Pingback: In April, that was buzzed… | GOURMANDE in OSAKA

  2. Pingback: The grapes of waves. Okinawa’s green caviar. | GOURMANDE in OSAKA

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