🍚 Natto Gohan
Natto gohan is a bowl of hot steamed rice topped with natto — sticky fermented soybeans — whipped with soy sauce and Japanese mustard and finished with sliced scallion. It is one of the simplest Japanese breakfasts: savoury, pungent and stringy, with the warm rice softening the natto's strong aroma.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 180 g hot cooked rice
- 45 g natto
- 1 tsp soy sauce
- ½ tsp Japanese mustard
- 1 scallion, sliced
Method
- Stir the natto briskly with chopsticks until frothy and stringy.
- Mix in the soy sauce and mustard.
- Pile onto the hot rice.
- Scatter with scallion and serve immediately.
How to make it lighter
- Use a smaller rice bowl (about 120 g) and add steamed vegetables on the side.
- Halve the soy sauce to lower the salt.
- Natto adds protein without fat-heavy toppings, so keep the bowl simple.
History
'Gohan' means cooked rice, and natto on rice is a long-standing everyday breakfast in Japan, especially in the east of the country. It remains a staple of home cooking and traditional Japanese breakfast sets in hotels and diners.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →