What is Natto (納豆)?

Natto is a traditional Japanese food made from fermented soybeans, characterized by its unique flavor and sticky texture. In Japan, it is popular as a breakfast item or snack and is increasingly recognized as a health food. Natto is rich in vitamins and minerals, particularly the enzyme nattokinase, which is believed to help improve blood circulation.

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Taste, Flavor, Texture

• Taste: Natto has a distinctive taste that can be described as savory and slightly nutty. The fermentation process brings out a depth of flavor, with some people noting a mild earthiness. While the taste can be polarizing, many enjoy it paired with soy sauce, mustard, or green onions to enhance its flavor.
• Flavor: The aroma of natto is strong and somewhat pungent, often likened to that of fermented foods. It has a complex flavor profile with hints of umami, and the overall experience can be enhanced by the use of condiments. The combination of these flavors makes natto a unique addition to meals, providing a rich taste that complements a variety of dishes.
• Texture: The texture of natto is one of its most notable characteristics. It is sticky and viscous, with long strands that can be both intriguing and off-putting to some. When eaten, it has a soft, almost creamy mouthfeel that contrasts with the crunchiness of toppings like chopped green onions or the firmness of rice. This combination of stickiness and creaminess, along with the occasional nutty bite, contributes to the overall appeal of natto in various culinary applications.

Nutritional Value of Natto

• Protein: Supports muscle growth and cell repair.
• Vitamin K2: Promotes bone health and aids in calcium absorption.
• Dietary Fiber: Aids digestion and helps maintain gut health.
• Nattokinase: Believed to have blood-thinning properties.

Uses of Natto

Production of Natto

1. Soaking: The soybeans are soaked in water to soften them.
2. Steaming: The soaked soybeans are then steamed.
3. Adding Natto Bacteria: The steamed soybeans are inoculated with natto bacteria and fermented at an appropriate temperature.
4. Fermentation: The soybeans are fermented at around 40°C for 18-24 hours.
5. Aging: The natto is then aged in a refrigerator for a few days to develop its flavor.

Where to Buy Natto

Natto is easily accessible and available in many places, so feel free to explore different varieties and find your favorite.

In Japan

1. Supermarkets: Natto can be found in the refrigerated section of most supermarkets across Japan.
2. Convenience Stores: Major convenience stores like 7-Eleven, Lawson, and FamilyMart also sell natto.
3. Drugstores: Some drugstores carry natto as well.
4. Farmers’ Markets: Local farmers’ markets may offer regional varieties of natto.
5. Online Stores: You can purchase natto from online shopping sites such as Rakuten and Amazon. This is especially convenient for obtaining regional specialty natto.

Outside Japan

1. Asian Supermarkets: Asian grocery stores that carry Japanese food products, such as Mitsuwa Marketplace and H Mart, often sell natto.
2. Japanese Food Stores: Stores that specialize in Japanese food items usually have natto in stock.
3. Online Stores: You can order natto from online marketplaces like eBay and Amazon, or from specialized online stores that sell Asian groceries.

Where is Natto Produced?

Natto is widely consumed throughout Japan, but it is especially famous as a specialty product of Ibaraki Prefecture. Ibaraki is a major production area for natto, particularly known for “Mito Natto.”

Characteristics of Natto from Ibaraki Prefecture

• Mito Natto: Produced mainly in Mito City, Ibaraki Prefecture, Mito Natto is well-known. It has a long history, with production dating back to the Edo period.
• History and Culture: The origin of Mito Natto is believed to go back to the Edo period. There is even a “Mito Natto Museum” in Mito City where visitors can learn about the history and production process of natto.

Natto from Other Regions

Besides Ibaraki, natto is produced in various regions across Japan, each with its unique methods and flavors.

• Akita Prefecture: Akita’s “Akita Natto” is known for using large soybeans.
• Fukushima Prefecture: Fukushima’s “Aizu Natto” is also famous, and it similarly uses large soybeans.
• Other Regions: Natto is produced all over Japan, and each area has its own distinctive methods and flavors.

Natto is cherished as a regional specialty, and with its varying flavors and production methods, natto enthusiasts are encouraged to try natto from different regions.

Historical Background of Natto

The origins of natto trace back to ancient times, and it has been consumed in Japan since the Heian period. Due to its fermentation process, it has served as a preservation food. In recent years, natto has gained attention worldwide due to growing health consciousness.