This morning I was eating natto for breakfast and thought a little salt might improve it. I happened to have this wasabi salt on hand and it turns out to be really good on natto!
Any other suggestions for using wasabi salt? Or favorite natto toppings?
One topping I liked while acquiring my taste for it was Chinese chili crisp, since it’s oily and helps mask the funk a bit. But now I like it with just the condiments in the package!
by elusivebonanza