Eat together with rice. Adding grated daikon radish rids of the sticky feeling of natto. Aside from chrysanthemum greens, you can also use nanohana, spinach, mizuna, or radish sprouts.
I made the mustard dressed chrysanthemum greens heartier by adding more ingredients.
You can adjust the spiciness by adjusting the amount of the mustard. The grated daikon radish helps disperse the sticky feeling.
Enjoy Japanese food around the world.