New to Natto Making

Hello NattoKing,

I am new to natto making and have quite a store of it my freezer as I tried to perfect the process.

In the morining I simply make a slice of multi-grain toast, put peanut butter on the toast, and add natto on top of that.

I also find it is very good with quartered tomatoes and diced raw aucchini with a bit of Italian salad dressing mixed in. Simply stir in some natto to the above.

I eat natto for the vitamin K2 (menaquinone MK-7) content which is so healthy and works synergystically with vitamin D for health. Natto is truly a super food.

Since vitamin K2 is a fat soluable vitamin you really need to eat it with fat to get the best absortion of the K2, so I am usually eating natto with fat.

I have even used it with a bagel egg sandwich with bacon, replacing the cheese slice that normally goes with this sandwich with natto. Tasted great. I am finding anywhere cheese would work, natto works just fine.

I wonder how well it would work in a toasted bacon, lettuce, and tomato slice sandwich?

If you think natto does not smell good try eating either of these Dannish cheeses; Limburger, or Ezra. Natto smells like a rose next to those dairy cheeses.

Personally, I like natto, limburger and ezra.

Thanks for the list. I am always looking for ways to improve my natto.

Later,
Tom