Adding grated daikon to natto gives it a light, smooth feel, so I tried making this using pasta instead of rice. I accidentally added the Krazy Salt, but it actually turned out well.You can use mentsuyu as a substitute if you don't have dashi soy sauce. Since this has grated daikon I think it won't develop that rich of a flavor, but the richness changes depending on the maker of the dashi soy sauce. Keep this and the saltiness of the natto in mind and continually check the taste when making this. Recipe by feritita

This is something I make when daikon radish is on sale.The only seasoning needed is soy sauce. If the daikon radish is too pungent, sprinkle with vinegar, and let it sit (for about 30 minutes to about an hour). The bitterness will pretty much disappear. Recipe by Pukuttopukumaru

I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100

A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba!To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778

I came up with this as an appetizer plate for snacking on with beer.The umeboshi is high in salt content, so taste before adding any seasoning. Recipe by Poron526

A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

I tried natto with grated daikon radish over rice and it was very good. So I thought, if it goes well with rice, it should go well with pasta.Don't throw away the water from the grated daikon radish; just use it all up.Since the soy sauce is for drizzling over the whole dish, you may want to be generous with it.You can use ponzu sauce instead of soy sauce for a refreshing flavor. Recipe by mietomo

My grandmother taught me this recipe.For the soy sauce, we use Yamamori brand "Meidai Tsuyu"!Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan

I came up with this because I wanted to eat a healthy salad containing daikon radish.Mind you don't add too much salt to the daikon radish and cucumber. Adjust the taste with the ponzu. It's nice with a touch of sesame oil added too I used canned tuna in brine this time, but tuna in oil is also fine. Recipe by Mitsuko nesan

I needed to use up some shredded kombu. I added it to grated daikon radish and combined it with the natto that I eat everyday. It boosted the flavors and was delicious.Daikon also helps prevent constipation. I lost 4 kg and 5% of my body fat while on this diet.I grated the spicy tips of the daikon when I eat it (apparently that's the end of the daikon that's supposed to be good for dieting.)I recommend eating the highly nutritious tip if you're dieting! Recipe by Haruto mam

My neighbor gave me a load of cabbage and I wanted to make it into a refreshing salad, so I came up with this recipe.Be sure to soak the chopped cabbage in water to crisp it up. Recipe by Akoyu