🫘 Natto
Natto is a Japanese food of whole soybeans fermented until they become sticky, with long gossamer strands and a strong, earthy, cheese-like aroma. It is whipped with a little soy sauce and hot mustard, topped with chopped scallions and eaten over warm rice, most often at breakfast. The texture is slippery and the taste deeply savoury.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 45 g natto
- 1 tsp soy sauce
- ½ tsp Japanese hot mustard
- 1 scallion, finely sliced
- 100 g warm cooked rice
Method
- Tip the natto into a small bowl and stir vigorously for about 30 seconds until it turns frothy and stringy.
- Add the soy sauce and mustard and stir again.
- Spoon over the warm rice.
- Top with scallions and eat right away.
How to make it lighter
- Serve over a smaller portion of rice and add a side of steamed greens for volume.
- Use half the soy sauce to keep salt in check; the natto is flavourful on its own.
- Natto itself is protein-rich, so a pack on rice makes a filling breakfast without added oil.
History
Fermented soybeans have been eaten in Japan for centuries, and several legends credit their discovery to boiled beans left in straw. Natto is especially associated with eastern Japan, notably Ibaraki Prefecture around Mito, and is sold today in small single-serving packs.
Count it in one photo
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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 →