Sometimes I want to eat this natto toast.The seasonings match the toast really well.If you worry about the calories, you can omit the margarine But adding it creates a richer flavor.If you're not a huge fan of natto, it will probably be easier to eat if you add more mayonnaise and margarine, and top with ketchup.Mixing mayonnaise with the natto prevents it from hardening. Even after toasting it, it remains fluffy. Recipe by Haruto mam

My husband's brother taught me this recipe. He insists that this is way to eat natto. He recommends it to me whenever we talk about cooking.When I decided to give it a try, it tasted much better than I'd imagined.Add the accompanying sauce from the natto pack to taste. If you like your natto to be strongly flavored, try adding a few drops of soy sauce.If you like yours slightly spicy, mix in some ra-yu, doubanjiang, or yuzu pepper.My brother-in-law recommends both the green onion miso mayonnaise and the tuna miso mayo. Recipe by Poppopepe

I love natto, so I tried mixing it with thick wakame and topping it over rice...It was delicious. This is how we've been eating natto in our family for quite some time now!If you're using flavored thick wakame, maybe you don't need the natto sauce? Taste it before adding the sauce. If the thick wakame isn't flavored, then I recommend about 2 packs of the natto sauce.If you don't have any natto sauce, soy sauce or a light mentsuyu is also OK!!This is also delicious served over chilled tofu!! (It also goes well combined with raw egg.)(Recipe by Hinamatsuri)

I wanted an easy way to make just one more dish...So I thought of something to use natto, a favorite of mine with ingredients that I already had on hand.Just mix it together!!There's no hints.Use as much mustard as you'd like. Recipe by bobitin

I won a whole lot of natto in a contest.The reason for rinsing the natto is to get rid of some of the stickiness and smell, and make it easier to eat.I break the spaghetti in half before cooking, to make it easier to eat with chopsticks. For 2 servings. Recipe by Tamochan

I ate this at a restaurant once, and it was so surprisingly tasty. This is my take to recreate the dish.It's actually the first meal that I cooked after moving to live on my own.(Well, you can't really call it a 'meal'...)It's so rich and dense that you'll feel very satisfied.I scattered some parsley on the rice as shown in the top photo. Recipe by minappuu

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 have this every day, and I feel really healthy, so I uploaded it here.It's important to have this every day. I feel good, and my blood tests show that I have a higher than average level of good bacteria in my body. My skin looks good too. Recipe by Setsumika

I like natto and eat it often, so I felt like eating it in a new way. I made this since I had some red pickled ginger in my fridge.And then I became addicted to it.I used the kind of red pickled ginger that already comes shredded.Adjust the amount of red pickled ginger to taste. Recipe by bobitin

This is how my family used to eat natto when I was little.Your miso soup can have absolutely anything inside, but I think it's best to keep it simple for this recipe. Recipe by HAL.M

I had some tomatoes leftover, so I tried adding some of my favorite natto.As time passes, the tomatoes will release moisture, so if you can, make this right before you plan on eating it.Adjust the ponzu to the amount of tomatoes. Recipe by RED_SPIC

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