Shelah,
Try mixing it with a little tahini and having it over noodles.
The Arrowhead Mills organic Tahini is good or the Tohum Tahini (which tastes almost peanut buttery) is also good.
Mixing the tahini and miso then spreading it on natural leavened whole grain bread is also a delicious way of using the chutney
Elizabeth (
http://www.cybermacro.com/forums/mainold/2306.shtml ) says "I mentioned Natto miso, not natto, itsself. Natto Miso is a chutney-like condiment made out of barley, miso, kombu, ginger and barley malt. It is espically good on whole oats, for breakfast. I also like to use it occasionally in Nishimi dishes, espically on whole, steamed, small onions, cooked in this style."
In "The Book of Miso" (
http://www.thesoydailyclub.com/SFC/bookI005.asp ) William Shurtleff & Akikiko Aoyagi write, "Natto Miso: Prepared in the area of Naagasaki since the 1700s, natto contains a relatively large proportion of soybeans which gives it an appearence similar to the famous sticky fermented soybeans called natto, although there is no real natto in natto miso. Containing whole soybeans, barley koji, slivered kombu, gingerroot, and in some modern varieties mizuame (a natural honeylike sweetner extracted from rice, millet, or barley), this miso is fermented at the natural temperature for about 30 days. One delicious and very popular variety, now widely available in the United States, is free of preservatives, artificial or refined sweetners, and all other additives--proving that it still can be done. We would prefer to see this and all similar misos labeled as 'Finger Lickin' Miso,' we feel the general term is more appealing and less confusing."
Maybe this will give you more to think about while you further experiment with this delightful product.
Thank you, very much.
Bruce Paine