A healthy 'sticky' bowl featuring okra, fermented soybeans (natto), and seaweed over cold soba.
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Bring a large pot of water to a boil and cook the soba noodles according to package instructions, usually 4-5 minutes.
While noodles cook, blanch the okra in boiling water for 1 minute, then shock in ice water and slice into thin rounds.
Peel the nagaimo and grate it into a bowl using a fine grater until it becomes a thick, white slurry.
Open the natto packs, add the included mustard and sauce, and stir vigorously with chopsticks at least 50 times until very frothy and stringy.
Drain the cooked soba and rinse thoroughly under cold running water, rubbing the noodles to remove excess starch, then drain again.
Divide the cold noodles into two bowls and pour half of the tsuyu sauce over each portion.
Arrange the grated nagaimo, sliced okra, and stirred natto in separate mounds on top of the noodles.
Garnish with shredded nori, green onions, and an optional soft-boiled egg before serving cold.
