Natto

Also Called

stringy natto, Japanese wet douchi

Usage

as a topping for rice

Description

Natto is a common fermented soybean food in Japan. Soybeans are coated with sticky filamentous bodies, emitting a pungent ammonia odor, and are often served with soy sauce as a topping for rice. It’s considered an acquired taste; people who have never been exposed to natto typically require some adaptation. Compared to most fermented soybeans, natto involves a bacterium called 'Bacillus natto' in the biochemical reaction, rather than the mold widely used in the production process of other fermented soybeans. Additionally, its production process is much simpler, involving only one fermentation step without the need for aging. In ancient times, natto was a homemade simple food, where cooked soybeans were wrapped in straw, placed in a warm place overnight, and then obtained.