Bolstered by our success in adding natto to Bolognesey stylee sauces (coats and grips onto cheap spaghetti with the tenacity of head lice ^) we've started adding it to curries.

If you get one of the new fangled 'no odour' (or low odour) natto brands that are now available you won't even realise you're eating a controversial food stuff. Add it at the end (so it just gets warmed by the residual heat rather than cooked - a no-no for natto) and you'll wonder what all the fuss is about.

I'll post a recipe for a natto curry in another thread.