My natto is a little... bland?

I discovered natto reading about it in Japanese food blogs and cookbooks, enraptured by the idea of a food with a good funk similar to blue cheese and a texture similar to okra, both of which I enjoy separately.

I got some natto, developed the nattokinase, added in the condiments and put it on the rice and... nothing. It's just vaguely musty at most. I don't really notice any of the karashi mustard or tare either. It isn't bad, although if you aren't familiar with slimy/sticky as a texture profile I can see it taking getting used to, but it just doesn't taste like enough to me.

What do I need to change? This may just not be the fermented whole soy protein for me, but I'd like to confirm I'm not doing it wrong and this is what I should be expecting.

Thanks!

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