Natto

納豆 / nattō

Flavor and role

A Japanese food of boiled soybeans fermented with Bacillus subtilis var. natto, producing sticky threads. It has a distinctive aroma and earthy flavor and is usually eaten uncooked.

Typical dishes and uses

Natto rice, natto soba, natto maki

Substitutes

Can be replaced with cheonggukjang (better cooked).

Storage

Refrigerate and eat by the date on the package. Frozen, it keeps 1-2 months; thaw in the fridge.

Main countries

Japan

Updated 2026-10-10