Favorite recipies using Natto please!

[changedonrequest]

I am looking for new and interesting recipies that use Natto as the main ingredient. I enjoy eating natto and am curious if anyone has any ideas or decent recipies that they have tried out before and liked.

One of my favorites is to take some natto mix it with a bit of soy sauce and wasabi, put it on a piece of toast, throw on some mayonaise (Cupie is prefered) a slice or two of cheese pop it into the toaster oven until the cheese melts.......mmmmmm mmmm good!
:love:
Anyone else!

[Himiko]

As a culture student :gohan: I would like to know more about Natto. What excactly is it?
(sorry I can't answer your question first)

[Hiroyuki Nagashima]

Nattou Gakkai
http://www.nattou.com/

NHK TV program (TAMESHITE GATTUTEN)Web translation

http://infoseek.amikai.com/amiweb/browser.jsp?langpair=2%2C1&url=http%3A%2F%2Fwww.nhk.or.jp%2Fgatten%2Farchive% 2F2003q3%2F20030924.html&translate=WEB%E3%83%9A%E3%83%BC%E3%82%B8%E7%BF%BB% E8%A8%B3&display=2&lang=JA&toolbar=yes&c_id=infoseek

By this TV program.
1.Smells decrease when I fry NATTO and are easy to come to eat.
2.When the quantity of the vitamin K2 (MK-7) in blood was measured, more "NATTO(s) stir-fried in oil" was absorbed by the body.
3.
4.Even if it heats a natto fungus for 5 minutes at 100 degrees, it does not become extinct.
However, at 120 degrees, it has become extinct in 1 minute.
It is the feature of a natto fungus that high temperature does not become extinct comparatively, either.

The point when utilizing for a NATTO dish
Miso soup:NATTO is put in at the last of completion.
NATTO fried rice:NATTO is put in after stir-frying boiled rice.
fried NATTO:
If it raises in 1 minute from 30 seconds, since the central part does not reach high temperature, it is OK.

Cooking of natto
1.Stir-fried dishes of a mushroom and natto
2.natto of mackerel -- boiling
3.Soybean flour natto

[Hiroyuki Nagashima]

Cooking of natto
Web translation
http://infoseek.amikai.com/amiweb/browser.jsp?langpair=2%2C1&url=http%3A%2F%2Fwww.darumanatto.jp%2FTOP%2Frecipe .htm&translate=WEB%E3%83%9A%E3%83%BC%E3%82%B8%E7%BF%BB% E8%A8%B3&display=2&lang=JA&toolbar=yes&c_id=infoseek

[epigene]

As a culture student :gohan: I would like to know more about Natto. What excactly is it?
(sorry I can't answer your question first)
There's natto for you:
http://smt.blogs.com/japanese_food/2004/09/natto_secret_we.html

I'll post my favorite natto dish later! :wave:

[Himiko]

(bowing briefly) Arigatou gozaimasu! Not only do I now know what Natto is, but I now know that I don't have a chance in heck of liking it (I don't like very much Japanese at all, sadly.).

[yukio_michael]

My favourite recipie is putting into a garbage bag and then dumping that bag into a ditch.

[nice gaijin]

yukio_michael, sounds like we've been reading the same cookbooks ^_^

[Himiko]

Nante busu, anta-tachi!

[thomas]

Another natto aficionado here!

Find an interesting natto dish I've had in Kyushu below: natto-gyoza.

[bezz]

I am looking for new and interesting recipies that use Natto as the main ingredient.Link (http://www.inetcci.or.jp/~mito/ryouri/naltutou.htm)

http://www.natto.ne.jp/kinosei2005/gazo/natto.jpg