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

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 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

I like natto, so I added it to the vegetables I usually eat to make them really healthy.Nothing to speak of. This is a very easy recipe. Recipe by kurukurumin

Easy healthy meal

In my house, we enjoy tofu topped with something as a snack together with an evening drink in the summer and the winter. I love the sticky viscous texture, so in addition to this recipe, I also love topping it with okra or grated yam along with kimchi!Just mix and pour it on top of tofu. If you find the taste to be a bit bland, adjust to taste with mentsuyu or your favorite seasonings and condiments. Recipe by Banshakutengoku

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

I made the mustard dressed chrysanthemum greens heartier by adding more ingredients.You can adjust the spiciness by adjusting the amount of the mustard.The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi

Yakko (tofu with toppings) is a standby item throughout the year as an appetizer with drinks. When I returned back from my parents' house (they don't have a scale) and weighed myself, I was in shock. I couldn't believe my weight and body fat content.... and was determined to go on a diet!! By the way, I occasionally have this with sesame oil or ra-yu. I also have it with mekabu seaweed, or grated nagaimo, or a poached egg.... its so good.This is a great dish to enjoy with your drinks when you're watching your weight, but if you're not on a diet, you should try it with some sesame oil poured on top. Recipe by Banshakutengoku

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 added vinegar to the recipe I saw on a TV program. Adding vinegar made it much easier to eat. I don't tire of the taste even if I eat it everyday.The volume of lactobacillus increases by feeding on bacillus subtilis natto. Onions contain oligosaccharide that bifidobacterium feeds on. And olive oil aids digestion. If you are not constipated, you can omit the olive oil. But you must add the vinegar!If you let it rest overnight, it ferments even more and will be even more effective. Recipe by Youko in Nagoya

I bought cod on sale, and made it into my favorite agedashi style dish!- Coat the cod with batter twice so it will have a soft texture when you eat it and to keep the oil from splattering while you deep fry it.- Wash the daikon radish once it is grated, otherwise it may become a bit smelly when it's heated. For 3 servings. Recipe by abichi