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  • 6 pieces Mochi
  • 6 cm Daikon radish
  • 3 packs Natto
  • 1 Green shiso leaves or nori seaweed
  • 1 dash Soy sauce


  • Bring a pot of water to the boil, put in the mochi, and follow the package instructions to soak the mochi until soft, about 2 to 3 minutes.
  • Drain the daikon radish.
  • Mix the natto well.
  • Finely shred the shiso leaves.
  • Transfer the mochi to a plate and place the natto, grated daikon radish and shiso leaves on top.
  • If sauce came with the natto, add that too.
  • Drizzle on a little soy sauce and serve.