natto@tempura.ca

There are three parts to Lesley Downer's Japanese Vegetarian Cookery. The first is devoted to vegetables, the second to beans, soya products and eggs, and the last to grains. I discovered that natto as well as a filling with perilla for nori rolls could be made into tempura.

When cooked natto is quite transformed. It loses its stickiness and becomes crisp and nutty, and makes a most delicious tempura.