Baku Kitchen! An independent reference of traditional food

Natto

納豆

Sticky fermented soybeans over rice with mustard and soy, polarizing breakfast

Japan Fermented & pickled Vegetarian One for the adventurous

RATE

A full recipe for this dish has not been written yet.

History

Legend ties it to eleventh-century warriors whose boiled soybeans fermented in straw horse-feed sacks; Mito in Ibaraki became the modern production centre.

Frequently asked questions

What is Natto?

Natto is a fermented & pickled from Japan: sticky fermented soybeans over rice with mustard and soy, polarizing breakfast. Legend ties it to eleventh-century warriors whose boiled soybeans fermented in straw horse-feed sacks; Mito in Ibaraki became the modern production centre.

Made with

Cooked

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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