Nattō

Nattō is a traditional Japanese dish made from fermented soya beans. It has a very strong smell and nutty, salty flavour. It has sticky texture. This dish is especially popular in the east of the country. It is rich in proteins and probiotics.

People traditionally eat nattō at breakfast with some rice. Some soya sauce, different vegetables or a raw egg can be added too. In parts of Hokkaidō and northern Tohoku region there are those who prefer their nattō with little bit of sugar. It may sound strange but there is also a nattō ice-cream. Hikiwarinattō is a variety of the dish where soya beans are crushed before the process of fermentation.

Nowadays nattō is usually sold in small polystyrene containers. The biggest producers of nattō are those in Mito City and Kumamoto Prefecture.