nattō
Sign in to saveis a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Key facts
- Food.name
- Nattō
- Food.image
- Matsunoya Breakfast 20240421 102843.jpg
- Food.image_size
- 300
- Food.caption
- Nattō on rice
- Food.country
- Japan
- Food.region
- East Asia
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.course
- Breakfast, side dish
- Food.main_ingredient
- Fermented soybeans
via Wikipedia infobox
Article
14 sectionsContents
- History
- Legendary origins
- Chinese ''douchi''
- Commercialization in the Taisho period
- Nutrition
- Appearance and consumption
- Production process
- Commercial
- Home
- End product
- Related products
- Gallery
- See also
- References
is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of the 3,827 respondents found the taste pleasant, and others who may not find the taste pleasant still eat the food out of habit.