1. Take out the black natto from the refrigerator, stir with chopsticks, and pull out the silk first;
2. Wash the cucumbers and dice them, soak the almonds in bags and salt water, soak the almonds in clear water for a while to remove the saltiness;
3. Put the natto, cucumber and almonds together on the plate;
4. Squeeze an appropriate amount of horseradish, add an appropriate amount of sukiyaki soy sauce, and stir evenly until the horseradish is melted in the soy sauce;
5. Pour the prepared sauce on natto, mix well and serve.
Tips:Frozen natto does not need to be thawed, it can be used directly. I always make a little bit more, put them in small boxes, and use one box at a time.
