Cold Natto Udon
Easy Chilled Natto Udon Recipe
When the weather gets hot, many Japanese families naturally start reaching for lighter meals that don't require standing over a hot stove for long. One of my favorite summer lunches growing up was Neba Neba Udon, a cold udon noodle dish topped with sticky, nutritious ingredients like natto, nagaimo, and okra.
The word "neba neba" (ネバネバ) describes foods with a naturally slippery or sticky texture. While the texture may seem unusual if you're new to Japanese food, these ingredients are loved in Japan because they feel refreshing to eat during hot, humid summers and are packed with nutrients.
This version combines chewy frozen udon with creamy grated nagaimo, flavorful natto, crunchy okra, tangy umeboshi, fragrant shiso, and savory mentsuyu. It's ready in about 10 minutes and makes a healthy lunch you'll want to make again and again.
Why Japanese People Love Neba Neba Foods in Summer
"Neba neba" foods are especially popular during Japan's hot and humid summers for several reasons:
They're light yet filling.
Their slippery texture makes them easier to eat when you don't have much appetite.
Ingredients like okra, nagaimo, and natto are naturally rich in fiber, vitamins, and minerals.
Since many are served cold, they help you feel refreshed on hot days.
They're quick to prepare, making them perfect for busy summer lunches.
While there isn't scientific evidence that sticky foods specifically prevent summer fatigue, many Japanese families have traditionally enjoyed them during the hottest months because they're nutritious, hydrating, and easy to eat.
Tips
Chill the noodles with ice cubes before serving for the most refreshing taste.
Mix everything together before eating so every bite is coated with the sauce.
Add an egg (soft boiled egg or porched egg) if you'd like extra richness.
Shiso adds an amazing fresh aroma.
Variations
Add tuna for extra protein.
Use soba instead of udon.
Add grated daikon for extra freshness.
Seaweed such as Wakame, Mozuku, or Mekabu are also good additions.
RECIPE
Servings: 1
Time: 15 min
Ingredients:
1 serving frozen udon
1 pack natto
1/4 cup grated nagaimo, Japanese mountain yam
2–3 okra
1 umeboshi
shredded nori
sesame seeds
shiso leaves
2 tbsp mentsuyu
1/3 cup water
Instructions:
Prepare the ingredients
Boil the okra with a pinch of salt for about 2 minutes. Cool and slice.
Grate the nagaimo.
Mix the natto until fluffy.
Finely chop the umeboshi.
Slice shiso leaves
Cook the udon
Cook the frozen udon according to the package directions.
Rinse under cold water and drain well.
Assemble
Place the udon in a bowl.
Top with shredded nori, natto, grated nagaimo, okra, shiso, and umeboshi.
Mix the mentsuyu with water and pour over before serving.
FAQ
What does "Neba Neba" mean?
"Neba neba" (ネバネバ) is a Japanese expression describing foods with a sticky or slippery texture, such as natto, okra, and nagaimo.
Can I make this without natto?
Yes. You can simply use grated nagaimo and okra, although natto gives the dish its signature flavor and protein.
Can I eat this warm?
It's traditionally served cold, especially during summer.
What is nagaimo?
Nagaimo is a Japanese mountain yam that becomes creamy and sticky when grated.
Is Natto Udon healthy?
Yes. It's high in protein, fiber, probiotics, and vegetables while remaining relatively light.
You May Also Like
If you love Japanese curry, try my classic Japanese Curry Rice recipe.
Looking for another Japanese comfort food favorite? Try my Oyako Don recipe.
If you enjoy Japanese home cooking, you'll love this Shogayaki recipe.
Another easy vegetable-packed dinner is my Salmon in Foil recipe.
