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

This is a type of food they would serve at izakaya restaurants at first as an appetizer.

It's good for you to use seasonal vegetables with this sesame dressing!

Add nori seaweed, grated daikon radish, and/or wasabi to taste.You can up the slippery-stickiness by adding some chopped okra or tororo konbu seaweed. For 1 serving. Recipe by JT_1Blood

I like eating natto with umeboshi, so I wondered about making it into fried rice...By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

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

I make this a lot when I'm short on time because it cooks fast!None in particular. Recipe by Tomomaki0313

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 came up with a recipe for chilled tofu that doesn't require soy sauce. Recipe by almajp

I love natto! But it's hard to use with noodles since they don't mix well together... So I used fried soba noodles with fried rice as inspiration.The important thing is to chop up the udon noodles so that the natto coats them better. The cheese and sesame oil melt together for a surprisingly delicious flavor. Recipe by akkonsyrup.

I love sticky slimy dishes, so I came up with recipe almost by instinct.I have other special versions with avocado, ikura (salmon roe), and squid.Before mixing, be sure to thoroughly mix up the natto. Recipe by Mangetsu152000

I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee