Where do you think the natto you eat in a restaurant comes from? Depending on where you are in the world, it’s unlikely you’re getting anything any more fresh than what I have in my freezer in a styrofoam packet you can buy at numerous asian grocers.
But while it might not be expertly placed in a gunkanmaki, or beautifully presented with sashimi over donburi; if you have a midnight craving, you needn’t look any further than your freezer.
Accompanied in the packet is a sachet of soy-based sauce and some mustard. You’ll want the natto to have thawed somewhat, and a microwave accomplishes this quite quickly. Add the two packets, give it a stir to create the sticky strands and dig in.