Originally Posted by
luxury
If you mix in a little soy sauce into the natto it removes a lot of the smell. I enjoy natto occasionally (my Dad loves it) but I actually find the stringy gooey texture of it which annoys me at times. I guess I am too impatient!!
Another trick I learned from my Japanese wife is to add cheese (no, really) and some negi--I hated natto until I tried it this way, but now I don't mind the stuff. And shirako is excellent raw--fortunately, I had it up in Hokkaido, where they call it "tachi", so I wasn't able to figure out what I was eating until after I learned how tasty it was.
Shiokara, on the other hand, I will never develop a taste for.