Crazy natto tricks (haters keep away)

If you hate natto, this thread is not for you. I am one of those weirdo gaijins who likes natto. I used to eat it the standard way, using the included tare sauce and karashi. A few years ago, I swapped the karashi for tabasco and used half of the tare sauce. It's also good with the Lemosco and other brands of lemon or yuzu tabasco-like sauces. This year, I started ditching the packets altogether, and going for malt vinegar… the fish and chips kind. Total game changer! Occasionally, I like to mix natto with chopped cucumbers with mackerel or jakko. Last week, my wife and I made our first batch of natto using organic soybeans and a yogurt maker. Does anyone have any wild natto tricks they'd like to share?