An alchemical study in bacterial fermentation (Bacillus subtilis). Fermented soybeans develop a unique, sticky, thread-like mucilage (neba-neba) and a pungent aroma. The key is aggressive mechanical agitation (whipping) to aerate the mucilage before combining with hot rice.
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The Whipping (Critical). Place the natto in a small bowl. Use chopsticks to stir vigorously in a circular motion for exactly 50 to 100 strokes. The strings will become white, thick, and foamy.
Season. Add the mustard and soy sauce. Stir another 20 times to incorporate.
Combine. Pour the foamy natto over the center of the hot rice bowl.
Top. Add the egg yolk and scallions. Mix slightly into the top layer of rice and consume immediately.
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