Nattō

Nattō is a traditional Japanese dish made from soybeans fermented with Bacillus subtilis var. natto. Often enjoyed for breakfast, it is typically served with karashi mustard, soy sauce, and finely chopped Japanese bunching onion. While its potent odor, distinctive flavor, and sticky texture might be an acquired taste, a notable 70.2% of Japanese people enjoy it, and many others consume it for its health benefits.

The exact origins of nattō are somewhat obscure, with various theories proposing it could have been developed independently in different regions due to its straightforward production process. Some legends link its discovery to historical figures like Minamoto no Yoshiie and Prince Shotoku. It is believed that Chinese fermented black soybeans, known as 豉 (chǐ), might be precursors to nattō, though they differ in ingredients and production techniques.

Nattō began to be commercialized during the Edo period, which led to advancements in its production methods. Today, nattō can be found in various forms, including nattō sushi, miso soup, and okonomiyaki. The production process involves soaking and steaming the soybeans, fermenting them with Bacillus subtilis, and then allowing them to age.

Nutritionally, nattō is a powerhouse, packed with protein, fiber, vitamins, and minerals such as calcium and potassium. It is particularly rich in vitamin K2 and offers numerous health benefits, including prebiotic properties. Similar fermented soybean foods can also be found in other countries like China, Korea, Thailand, and Nepal.