Preparation

Natto—fermented soybeans with a distinctively sticky, stringy texture and pungent aroma—is polarizing. People tend to either love it or struggle with it. This recipe is designed to win over skeptics by pairing natto with other bold, fermented flavors and roasted vegetables that provide textural contrast.

Radishes lose their sharp bite when roasted, becoming sweet and tender, almost turnip-like. The miso butter adds umami richness, while the natto provides funky, protein-rich sauce. It's a side dish that commands attention.

Preparation

1. Preheat oven to 425°F (220°C).
2. Mix softened butter with miso paste until fully combined and smooth.
3. Toss radish halves with the miso butter until evenly coated. Spread on a baking sheet cut-side down.
4. Roast for 20-25 minutes, flipping halfway, until radishes are tender and caramelized at the edges.
5. While radishes roast, prepare the natto: In a small bowl, stir natto vigorously for 30 seconds (this activates the stringy texture). Mix in mirin and soy sauce.
6. When radishes are done, transfer to a serving platter while still hot.
7. Drizzle the prepared natto over the roasted radishes. The heat will slightly loosen the natto.
8. Sprinkle with minced garlic (the residual heat will mellow it), sesame seeds, nori strips, and cilantro leaves.
9. Serve immediately as a side dish. The combination of temperatures and textures is essential.

Note: If you're new to natto, start with a smaller amount and increase as your palate adjusts. The fermented flavor is distinctive but becomes addictive.