AIMentaiko Natto Maki (Spicy Cod Roe & Fermented Soybean)
明太子納豆巻
“Two of Japan's most polarizing flavors walk into a roll.”
Spicy pollock roe and fermented soybeans combined in a hand-rolled sushi — a double dose of bold, umami-rich Japanese flavors that only the adventurous tend to reach for.
- Double Fermented
- Umami Bomb
- Briny & Earthy
- Sweetness
- 0 out of 5
- Spiciness
- 2 out of 5
- Richness
- 3 out of 5
- Adventure
- 5 out of 5
The Inside Scoop
Did you know?
Mentaiko's salty, peppery pop against natto's earthy stickiness creates a uniquely layered umami experience. Both ingredients are staples of Japanese home cooking but rarely appear together outside of natto enthusiast circles — the kind of people who treat the hand-rolled sushi shelf like a wine list. This roll is their quiet favorite, the one they grab when the standard lineup feels too predictable.
How to eat
- 1The mentaiko adds tiny bursts of salt and heat with each bite — the flavors shift as you eat, so take your time.