Natto. You might have heard the name, or maybe you’ve even seen it in an Asian grocery store. But What Is Natto Japanese Food exactly? Natto is a traditional Japanese dish made from soybeans that have been fermented with Bacillus subtilis, a specific type of bacteria. It’s known for its distinctive and somewhat polarizing characteristics: a sticky, slimy, and stringy texture, and a pungent, earthy aroma. The taste can be described as “earthy,” salty, and with a strong bean flavor. While some people find it off-putting, others, including a growing number of Westerners, have come to love its unique flavor and health benefits.
Many people new to plant-based diets discover natto. Alongside tempeh and seitan, natto stands out as a less commonly found source of protein, often absent from vegan restaurant menus, making it a more adventurous find for the home cook.
The Nutritional Powerhouse: Why Eat Natto?
Natto is more than just a unique culinary experience; it’s a nutritional powerhouse. It’s a rich source of protein, minerals, and vitamins, but its most notable attribute is its high concentration of vitamin K2. Vitamin K2 plays a crucial role in bone and heart health. Many studies show that adequate intake of vitamin K2 is important for healthy bones. Most dietary sources of vitamin K2 are animal-based, making natto a particularly valuable food for vegetarians and vegans. People avoiding animal products may not get enough K2 without supplementation or including natto in their diets.
My First Encounter with Natto: A Rocky Start
My first experience with natto wasn’t love at first bite. I bought it from a grocery store during a trip. The texture was unfamiliar, and I was immediately turned off.
Natto in Japan: An Acquired Taste
A trip to Japan changed my perspective. Inspired by a blog post recommending a natto kale salad, I decided to give it another try. This time, mixed with other ingredients, the natto was much more palatable.
During my time in Japan, I ate natto in salads, maki rolls, and mixed with rice and soy sauce. I grew to like it more with each experience. I discovered that natto is best enjoyed when combined with other flavors and textures.
Where to Buy Natto: Stores and Online Retailers
Finding natto outside of Japan has become easier. Most Asian supermarkets carry it, typically in small, stacked Styrofoam containers with packets of sauce and mustard.
For those who don’t have easy access to an Asian market, online retailers offer a convenient alternative. NYrture, based in NYC, produces and sells natto online. Weee!, a large online Asian grocery store, also offers a wide variety of natto products with US-wide delivery. If the texture of natto is not appealing, freeze-dried natto powder is an option for sprinkling on different foods. Sonomono’s research indicates their natto powder has a high survival rate of probiotics due to a natural spore.
Making Natto at Home: A DIY Adventure
Feeling adventurous, I decided to try making my own natto. After watching instructional videos on YouTube, I cooked soybeans, mixed them with a small amount of store-bought natto as a starter culture, and let them ferment in a warm place for about 24 hours. The process was a bit tricky and smelly, but it worked!
Since then, I’ve simplified the process using an Instant Pot with the yogurt function. The Instant Pot makes natto making a much easier task.
Natto is a unique and healthy Japanese food with a distinctive flavor and texture. Whether you buy it pre-made or try making your own, it’s worth exploring this traditional dish and its many health benefits. If you are plant-based, give natto a try as it is an excellent source of Vitamin K2.
