Natto (Japanese: なっとう (hiragana), 納豆 (kanji); nattō or nattou) is a traditional Japanese food made by fermenting soybeans. Natto is known for its strong smell and taste. Fermentation makes natto have a very strong odor, and its taste has been described as being a 'bit funky' In order to cover up some of the strong flavors, it is usually eaten on top of rice with shoyu – soy sauce. Natto is also a very food. Some restaurants serve natto with rice, maguro – tuna – and a raw egg.
Kinds of Natto[change | edit source]
There are many kinds of Natto. First, Natto is classified under two types of Natto, Itohiki Natto and Ji Natto. Also Itohiki Natto has three kinds of Natto, Marudaizu Natto, Hikiwari Natto, and Goto Natto. We usually eat Marudaizu Natto tand Hikiwari Natto.
Commercial availability[change | edit source]
Cooking with natto[change | edit source]
Although it is not customary to cook natto, natto may be prepared in food items like sushi or donburi. Donburi is any Japanese dish served with rice in a bowl. Natto can be made into a donburi by adding natto and other items like tuna or egg to rice inside a bowl. "Nattojiru" is what people add natto to miso soup as a seasoning. Also Natto is used for topping when we eat Soba, Udon, Spaghetti, Okonomiyaki and so on.
Spice, Condiment[change | edit source]