[Sca-cooks] OP: natto

[Johnna Holloway]

Only what I can find on the web. https://www.saveur.com/natto-maker-new-york-city/ <https://www.saveur.com/natto-maker-new-york-city/>

Johnna

> On Jun 8, 2020, at 5:32 PM, Sandra J. Kisner <sjk3 at cornell.edu> wrote:
> 
> I unexpectedly find myself in possession of an 8 oz. jar of natto, and about the only thing I know about it is that it is sticky/stringy, and has a strong smell. But I have no idea what to do with it.  I figured there's likely to be a number of people here who would be able to give me some direction.  True?
> 
> Sandra
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