Nattodon

Rinse 150g Japanese short-grain rice thoroughly under cold water until the water runs clear. Drain well and cook the rice in a rice cooker or pot according to package instructions, typically with 1.2 times its volume in water. Once cooked, let it rest for 10 minutes, then fluff gently.

While the rice is cooking, prepare the Natto. Open 45g Natto and transfer it to a small bowl. Add 5g soy sauce (koikuchi) and 1g Karashi (Japanese mustard) from its packet.

Using chopsticks, vigorously mix the Natto, soy sauce (koikuchi), and Karashi for 30-60 seconds until it becomes very frothy and sticky.