After yesterday’s trip to Mitsuwa, I was stoked to be able to have natto for breakfast.  I haven’t had natto nearly as much  as I’d like in the past few months, so I bought three packs at the store.  I’ve already eaten 2/3 of the first pack; I wish I had bought a ton more, though I’m not totally confident about how long it lasts.  It comes frozen, so presumably awhile, but I guess a part of me is still a little sketched out by the fermented nature of it.  It was as awesome as I’d remembered it, though I wish I had some wasabi paste to spice it up.  The container comes with a tiny little bit of spicy mustard and a tiny litle bit of soy sauce, so that was welcomed, but it needed a little more.

This afternoon, after my second helping, I searched Twitter to see what else folks had to say about natto today, and I came across a video with a few different serving sugestions.  (I decided not to embed the video for fear of offending those nattophobes out there.)  This is the dude that made it.

The three recipes: sauteed garlic+cumin+red pepper; avocado+wasabi+soy sauce;cheddar cheese.  I’m pretty interested in trying out the first one, cause nothing is worse with the addition of garlic (except maybe raspberries).   I like avocado, though I kinda worry that the mush texture would be a less than stellar compliment to the mushy texture of the natto.  As for mixing it with cheddar cheese?  Probably not, though one of the commenters suggests natto on cheese+toast, which I could probably see happening.  I think I’ll probably try the first one tonight as an appetizer before my real dinner.  With any luck, I’ll be inspired to try something out myself.  (As noted, it’s kinda weird to eat it with a fork, but I’m chopstickless.  I’ll have to go through my boxes from my move to see if I can find my old ones.)