Originally Posted by
Kushiro
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.
I neither hate nor love natto but do eat it pretty regularly as it's cheap and nutritious. My Tokyoite husband loves the stuff.
Here are two recipes which show how unchallenging natto can be:
Natto in pasta sauce
and
Natto in curry
I recommend parmesan as a cheese to eat natto with, mascarpone works too.