Natto
Natto is soybeans fermented with Bacillus subtilis until coated in a sticky, stringy film with a pungent smell and a savoury, slightly bitter taste. It is a cheap, high-protein breakfast food eaten over hot rice, and it divides Japanese people too — far more popular in eastern Japan than in the west. The smell and the sticky threads are what stop most visitors; the taste is milder than the aroma suggests.
FERMENTED FOODS
ABOUT
Natto is soybeans fermented with Bacillus subtilis until coated in a sticky, stringy film with a pungent smell and a savoury, slightly bitter taste. It is a cheap, high-protein breakfast food eaten over hot rice, and it divides Japanese people too — far more popular in eastern Japan than in the west. The smell and the sticky threads are what stop most visitors; the taste is milder than the aroma suggests.
DIETARY NOTES
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
WHERE TO EAT
DETAILS