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Prepare the materials.
Cut the kombu and carrot into strips.
Saute soy sauce, mirin, kombu, and carrot in a frying pan.
Turn off the heat, and when the mixture cools down to below 60℃, add the rice malt and blend it all in.
Add natto and mix well.
Place in a clean jar and refrigerate for a few days.
Enjoy your meal!