description Natto Overview
Natto is a Japanese food made by fermenting cooked soybeans with Bacillus subtilis var. natto. The fermentation produces a characteristic sticky, stringy texture and a strong aroma, along with a savory flavor. Natto is commonly eaten with rice, often at breakfast, and is sold in small containers for home preparation and everyday meals.
Its distinctive texture makes it readily distinguishable from other soybean foods.
help Natto FAQ
What is natto made from?
Natto is made from cooked soybeans fermented with Bacillus subtilis var. natto. Fermentation creates its sticky, stringy texture and strong aroma.
How is natto usually eaten in Japan?
Natto is commonly served with rice, especially at breakfast. People often stir it and add seasonings such as soy sauce, mustard, or chopped green onion.
Why is natto so sticky?
The fermentation process produces stringy compounds around the beans. When natto is stirred, those compounds form long threads that give the food its distinctive texture.
Does natto have a strong smell?
Yes. Natto has a characteristic pungent aroma and a savory flavor, so it can take time for new eaters to get used to it. The smell and texture are normal results of soybean fermentation.
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