Natto

What Is Natto?

Natto is a traditional Japanese food with a sticky, stringy texture and a sharp smell, obtained by fermenting boiled soybeans with Bacillus subtilis var. natto bacteria for about a day. The brownish beans create a characteristic "stringing" effect made of long protein threads when stirred.

Due to its strong ammonia-like smell and texture, it may seem unusual on first try outside Japan; however, in Japan it is widely consumed, especially at breakfast with rice.

Nutritional Value of Natto

Natto is a fermented food rich in plant-based protein; it is also one of the richest known food sources of vitamin K2 (menaquinone), produced by bacteria during fermentation. Since standard nutrition databases don't separately list K2 values, this content is usually noted separately.

What Are the Benefits of Natto?

Natto is a food that has been the subject of research due to the vitamin K2 and nattokinase enzyme it produces during fermentation; studies in this area are ongoing and this does not constitute a definitive health claim. With its high plant-based protein content, it can be considered part of a balanced diet.

This information is general; natto is a food, not a substitute for medical treatment. Due to its high vitamin K content, people taking blood-thinning medication are advised to consult a specialist regarding consumption.

How to Choose Natto?

Fresh natto beans should be shiny brown, slightly sticky to each other, and have a distinct but not overly sharp smell; it is usually sold in small plastic containers with mustard and soy sauce packets.

• The packaging should be vacuum-sealed/airtight, and the expiration date should be checked.
• The beans should be close in size to each other with a homogeneous color.
• Natto sold frozen should be consumed shortly after thawing.

How to Store Natto?

Natto stays fresh in the refrigerator for a few days; since fermentation continues slowly even in the cold, its smell and sharpness increase over time. For longer storage, it can be kept in the freezer for a few weeks, and it is recommended to thaw it in the refrigerator before eating.

Using Natto in the Kitchen

Natto is usually eaten poured over hot rice, mixed with the accompanying soy sauce and mustard. It can also be served blended with egg, chopped green onion, or pickles.

How Is Natto Eaten?

Before opening the container, it is shaken well; then the soy sauce and mustard inside are mixed with the natto. The beans are whipped thoroughly with chopsticks to bring out the sticky, stringy texture, and it is eaten poured over hot rice.

Which Recipes Use Natto?

Natto is used in recipes like natto rice bowl (natto gohan), natto sushi, and okonomiyaki. It can also be served as a simple breakfast plate mixed with egg and green onion.

Frequently Asked Questions

Why is natto smelly and sticky?

The smell and stickiness come from Bacillus subtilis bacteria breaking down soy proteins during fermentation and producing long-chain polypeptide threads; this is a natural and expected characteristic of natto.

Is natto eaten raw?

Natto is already considered "cooked" through fermentation, and it is consumed directly, raw, without heating; heating it may reduce some beneficial bacteria and enzymes.

What is the difference between natto and miso?

Both are fermented soy products, but miso is a salty paste obtained by fermenting soybeans with koji starter for months, while natto is obtained by fermenting whole soybeans with Bacillus subtilis bacteria for only about a day, resulting in a sticky whole-bean texture.

How can first-timers eat natto more easily?

On the first try, mixing it with hot rice, soy sauce, and egg yolk can balance the smell and texture, making the transition easier; trying it in small amounts also helps you get used to it.

Can natto be eaten every day?

When consumed in moderation, daily consumption is considered safe for most adults; however, due to its high vitamin K content, those taking blood thinners are advised to consult their doctor.