Exploring Japan's Unique Fermented Soybeans: Natto
A little bit of Japan’s infamously sticky soybeans goes a long way
The Japan Times
Image: The Japan Times
Natto, a traditional Japanese breakfast food made from fermented soybeans, is rich in fiber and probiotics. Its sticky texture and strong aroma can be challenging for newcomers. Traditionally fermented in breathable rice straw, natto is now widely available in supermarkets in single-serve containers with holes for proper fermentation.
- 01Natto is a common breakfast food in Japan, known for its health benefits.
- 02It has a sticky texture and strong earthy smell that can be off-putting for newcomers.
- 03Traditionally, natto was fermented in rice straw to allow aerobic bacteria to thrive.
- 04Modern packaging for natto includes pinprick holes for aeration, similar to traditional methods.
- 05Natto is rich in fiber and probiotics, contributing to digestive health.
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Natto, a staple breakfast item in Japan, is made from fermented soybeans and is celebrated for its high fiber and probiotic content. However, its distinctive neba-neba (sticky) texture and strong earthy aroma can be challenging for those unfamiliar with it. Traditionally, natto was fermented in breathable rice straw, allowing for proper aeration, which is crucial for the fermentation process. Nowadays, natto is readily available in supermarkets, packaged in single-serve containers that feature small holes to facilitate the same aeration. This unique method of fermentation and the health benefits associated with natto make it a noteworthy part of Japanese cuisine, despite its acquired taste.
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