Natto is one of my favourite soy bean product. Its unique taste is intersting and there's plenty of good bacteria in Natto.

I learned this from a chef at a restaurant where I used to work, and adapted it to my tastes. This is great when you want a pasta lunch for one. I usually have about 140 g of pasta with this, since it's so scrumptious.If you mix in the pasta without totally draining off the cooking water from it, the oil and water will emulsify in a delicious way. For 1 serving. Recipe by @miki

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 thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy.I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki

I created this recipe because I love natto.Tuna adds an extra dimension to this irresistible pasta dish!Please adjust the amount of mentsuyu and mayonnaise to your liking. Recipe by Hanapecha

I combined two of my favorites, natto and yuzu pepper. I didn't want to use the frying pan so I thought up this easy pasta that just needs to be mixed.The yuzu pepper is the key to this pasta, so I added more than is indicated. If you don't like spicy food please adjust the amount.I tried using instant pickle powder since I had a lot of it on hand, but you can use konbucha (salted konbu seaweed powder) instead. For 2 servings. Recipe by love rsoul

When my husband made this for me the first time, I was surprised. Natto in Carbonara? But when I tried it I was amazed at how delicious it was!! My husband is really proud of this pasta recipe.I recommend cooking the pasta to al dente, about 1 minute less than the time indicated on the package.I used 2 red chili peppers with their seeds, but adjust this to your taste.I used 'hikiwari' or cracked natto, but use whatever kind of natto you prefer. Recipe by Banyangarden

I like natto pasta, so I have made many variations, but this is the easiest and most delicious version that I settled on.Since you do not drain the pasta, the cooking liquid enhances the moisture and the flavor.If you feel it does not have enough salt, adjust the amount of mentsuyu.You can chop up the condiments with a kitchen scissors! You don't need a knife!It's more delicious if you use a generous amount of bonito flakes. Recipe by Sepin

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

I saw this dish at some restaurant. I wouldn't have the guts to eat this outside, but there's no problem at home - besides, it's so inexpensive!![No.1] Make sure the egg fits in the natto dent. This reminds me of a game I used to play at an amusement park, where you'd throw a colored ball into a cup and you win a prize if it goes in. [No.2] Take your time to mix the natto well. They say that if you mix both ways 100 times each, it warms up the good bacteria to help your constipation! Recipe by Pomu

I wanted to make a rich sauce that's healthy and low in calories.It's also delicious if you add a can of tuna. I didn't use any animal products in this recipe since a vegan friend helped me with it, but it's very rich so I think it would go well with meat. It's also good to use in gratin instead of the cheese. For serving 2-3. Recipe by LULU

Nori seaweed tsukudani is usually eaten on top of rice or spread on toast. I thought it would go well with pasta, so I tried it! I'm pretty into this right now.You can mix in the grated cheese together with the ingredients, but mixing it in afterwards gives it more presence. If you like cheese, you can further top the pasta with more cheese, which is also delicious.This uses a fair amount of nori seaweed tsukudani, so if you prefer it lighter, adjust to your preference. Recipe by Poppopepe