Natto - Japan’s Unique Fermented Soybean Dish

First Time Trying Natto - A Memorable Experience

I first tried Natto when I came to Japan for the first time. At that moment, I was curious but also a bit hesitant because of its slimy texture and unfamiliar appearance. When my wife handed me a small white container, I had no idea what it was. The packaging was quite simple, made of lightweight styrofoam with an easy-to-open lid. One interesting feature is the specially designed lid: when folded in half, the soy sauce automatically flows into the Natto inside.

Using chopsticks, I stirred it thoroughly. The more I stirred, the stickier and more viscous it became, forming a thick, stringy texture. At first glance, it didn’t look very appetizing—probably due to its slimy consistency and muted color—but surprisingly, it wasn’t as strong-smelling as I expected and was quite easy to eat. Personally, I found Natto to have a mild sweetness with a slight bitterness. It’s commonly eaten with hot rice, but it can also be enjoyed on its own. Initially, I was skeptical, and if you watch the video I attached to this article, you might feel the same way.

Over the years, Natto has become increasingly popular, especially among younger generations, and even children enjoy eating it.

The Long History of Natto

Natto has been a part of Japanese cuisine for over a thousand years, dating back to the Nara period (710–794). It was discovered that soybeans naturally fermented when wrapped in straw, thanks to beneficial bacteria, giving Natto its distinct flavor and sticky texture. Although the exact origins are unclear, by the Edo period (1603–1868), Natto had become a staple food among commoners, often sold wrapped in straw by street vendors. In the early 20th century, modern production techniques using Bacillus subtilis bacteria ensured consistent quality and mass production.

Traditional natto undergoing natural fermentation in straw, showcasing artisanal and sustainable preparation methods. Source: Internet

Health Benefits of Natto

Beyond being a traditional dish, Natto is known for its impressive health benefits:

High in Protein: A great option for vegetarians.
Rich in Vitamin K2: Supports bone health and cardiovascular function.
Contains Nattokinase Enzyme: Enhances blood circulation and reduces the risk of blood clots.
Packed with Probiotics: Aids digestion and boosts immunity.

How Popular is Natto in Japan?

Natto is one of the most common and convenient breakfast foods in Japan. Almost every household keeps Natto in the fridge for a quick meal. In my own home, we always have a few packs stocked. On busy mornings when I don’t have time to prepare breakfast, I just grab a bowl of hot rice and a pack of Natto. Sometimes, I mix in a raw egg yolk to enhance the flavor and nutrition. Over the years, Natto has become increasingly popular, especially among younger generations, and even children enjoy eating it.

Popular Natto Brands

Among many brands, Mizkan is one of the most well-known and widely consumed. Its packaging features a bright yellow design, and each pack contains three neatly stacked portions, making it easy to store and consume daily. The lightweight styrofoam container helps maintain freshness and makes handling convenient.

Natto Mizkan: A popular brand known for its eye-catching bright yellow packaging and exceptional quality. Source: Internet

How to Eat Natto Properly

Step 1: Open the Natto Pack

Take one pack of Natto from the packaging.
Open the lid and fold it in half so the soy sauce flows into the Natto.

Pouring soy sauce into a natto container after opening the lid to enhance the flavor. Source: Internet

Step 2: Stir Thoroughly

Use chopsticks to stir the Natto for 20-30 seconds to increase its stickiness and bring out the full flavor.
Watch my video for a better visual guide!

Step 3: Enjoying Natto

The Classic Way: Serve Natto over hot rice.
Creative Combinations: Add raw egg yolk, chopped green onions, or seaweed for extra flavor.
If you like spicy food like me, try adding a bit of chili powder for an extra kick!

Final Thoughts on Natto

At first, I wasn’t a big fan of Natto. But after eating it multiple times and experimenting with different combinations, I realized that it’s a nutritious, convenient, and surprisingly tasty breakfast option. This dish offers a unique culinary experience with its sticky texture and fermented taste while being packed with essential nutrients. If you ever visit Japan, be sure to try Natto at least once and experience its distinct flavor for yourself!

A nutritious breakfast featuring natto, white rice, and fresh fruits. Photo by: Bean JP