Natto the “croce e delizia" of the Japanese food

Natto is fermented soybeans and is a traditional Japanese food, and a Macrobiotic’s favourite.

I call it sorrow and joy “croce e delizia” in Italian i.e. "cross and delight" ("cross" as in the sense of being crucified), this because Natto is one of the most complete food, but the smell is quite strong and can be found unpleasant. Japanese people have been eating natto for thousands of years, and they are well aware of its beneficial properties, in Europe Natto is not very popular and the smell is probably the main reason.
The funniest thing happened to me in Paris a couple of moths ago, we ordered a portion of natto in a Japanese restaurant, the waiter looked at us in disbelief hesitating to write the order down, we insisted and he went into the kitchen, a bit later his manager came out asking if I knew what natto was, I nodded, and the glorious food arrived, all the sushi chefs were giggling while I was tucking in!
I had a naughty weekend, it was my birthday and I wasn’t very good, I drunk quite a few pints and slept little, so I had the need for some good food, and I prepared a proper balanced meal.

Mix natto well to get the sticky texture (I warm it up a little), then add shoyu and serve it on very hot brown rice. You can add some gomasio to the rice (toasted sesame seeds and salt)
Veg: sautéed fresh garlic and oyster mushrooms
Steamed spinaches with pureed umeboshi and sesame oil.