Natto is a traditional Japanese fermented soybean dish known for its strong aroma, sticky texture, and rich flavor. Loved by many for its health benefits, including high protein and probiotics, natto remains a unique and iconic part of Japanese breakfast culture. This article explores what natto is, why it’s eaten, how to enjoy it, and even how to make it at home.
Ingredients
- 1 cup dried soybeans
- 1 tablespoon store-bought natto as your starter
- сlean water
Instructions
- Soak the soybeans overnight (or about 18 hours).
- Cook the beans until they’re soft — around 1 hour.
- Let them cool down a bit (they should still be warm, not hot).
- Mix in the store-bought natto as your starter.
- Transfer to a container and cover loosely.
- Ferment in a warm spot (40–45°C) for 24 hours.
- After that, pop them in the fridge for a couple of days to develop flavor.
Notes
Natto – japan’s funky breakfast food that people can’t agree on 🍽️
Ever heard of natto? If you’ve spent any time in Japan — or even just wandered through a Japanese supermarket — you’ve probably seen it. It’s that sticky, stringy fermented soybean dish that shows up at breakfast tables across the country. People tend to have strong opinions about it: either they love it, or they can’t stand it.
But let’s be fair — natto is unlike anything else. It has a smell that’s hard to ignore, a texture that surprises most first-timers, and a flavor that’s deep, nutty, and just a bit funky. For a lot of people, it’s an acquired taste. But in Japan, it’s been a staple for generations.
So, what is natto really? 🧐
Natto is made by fermenting soybeans with a friendly bacteria called Bacillus subtilis. The result? A sticky, stretchy mess that’s packed with protein and probiotics. It’s definitely not what most people expect from breakfast — especially if you’re used to toast or cereal — but it’s full of nutrients and has a serious fanbase. It’s also super traditional. Some families in Japan eat it almost every day, especially in the eastern part of the country. You’ll usually find it in little styrofoam packs with a packet of mustard and soy sauce. Stir it up, slap it on some rice, and you’ve got a meal.Why do people eat it? 🌱
Honestly? Because it’s good for you. Really good. Here’s what makes natto a Japanese “superfood”:- Plant-based protein – Great for vegetarians or anyone trying to eat less meat.
- Probiotics – The fermentation process makes natto great for your gut.
- Vitamin K2 – Important for keeping your bones strong and your heart healthy.
- Nattokinase enzyme – Said to help with blood circulation.
- Fiber – Helps keep you full and supports digestion.
How people eat natto (and how to survive your first try) 🥢
If you’re new to natto, here’s the trick: mix it well. The more you stir it, the stickier (and somehow milder) it gets. Then, you can add whatever toppings you like. Popular add-ons include:- A splash of soy sauce
- A dab of spicy mustard
- Chopped green onions
- Raw egg yolk (for the brave)
- Kimchi for a bit of a spicy kick
- Or even avocado slices
Is natto worth trying? 🤔
It depends on who you ask. Some folks fall in love with it instantly; others take a few tries (or give up entirely). But even if it doesn’t become your go-to breakfast, it’s still worth a taste just for the experience. It’s weird, it’s healthy, and it’s totally Japanese. Trying natto is like trying blue cheese or kombucha for the first time — it might surprise you. And hey, it might even grow on you.More Japanese recipes
