Anybody using natto and what are you doing with it?
ChefTalk.com Top Picks
I use it to deter thieves and vampires.
Seriously though, it's not a staple in my house. I've only had it by itself (out of pure curiosity) but I've been half tempted to bury it in a scrambled egg dish with lots of scallions on top. Personally, I find the aroma far more offensive than the actual taste. I'm interested to see what other people do with it.
Edited by CKWwild - 8/16/16 at 10:10am
I've got to imagine it's an acquired taste and texture. It's super slimy and stringy. I've been eating it for over 40yrs, so I can't really remember my first time. It's recently become more popular here in the states among health enthusiasts. My favorite way to eat it is with a bowl of hot sticky rice!
You can roll it inside makizushi if you like. I'd still use kochujang instead of fake wasabi.
It can be cooked into nikujaga (beef and potato Japanese-style), and it's quite good that way. My kids liked that at their school in Kyoto.