Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
2 packages (3 oz) Aloha Tofu Natto
1 tablespoon soy sauce
2 teaspoons Chinese Mustard (mix 1 tablespoon water to 1 tablespoon dry powder)
1 teaspoon garlic, finely chopped
3 oz Shimeji mushrooms
1 (17 oz) can whole corn, drained
8 oz uncooked spaghetti
1 tablespoon vegetable oil
1 tablespoon (1/8 stick) butter or margarine
4 tablespoons green onion, chopped
1 large sheet Nori seaweed, crumbled
4 tablespoons Parmesan cheese
Chop natto into small pieces; mix with soy sauce and mustard. Set aside.
Discard hard stem ends of mushrooms; separate into small pieces.
Cook spaghetti as directed on package; drain. Toss with 1 tablespoon butter. Keep warm.
Heat 1 tablespoon oil in skillet; saute garlic and mushrooms until soft over medium-high heat.
Add corn and mix well. Heat to boiling. Remove from heat.
Stir in natto; fluff mixture lightly with fork.
Serve natto-shimeji mushroom sauce over spaghetti; sprinkle with chopped green onion, nori seaweed and Parmesan cheese.
Makes 4 servings.