Nattō (納豆), spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto.[1] It is often served as a breakfast food with rice.[2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.[3]
Nattō
Nattō on rice
Course
Breakfast
Place of origin
Japan
Region or state
East Asia
Main ingredients
Fermented soybeans
Media: Nattō
Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture.[4][5][6][7][8] A 2009 survey revealed that 70% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit.[9 https://images.lens.phaver.com/insecure/rs:fill:512:512:0/g:sm/plain/3fa68a074286b630ec3b5e1ef616a42c@jpg 12 replies
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