Natto is a traditional Japanese food made from fermented soybeans. They're so unique but healthy and an essential part of our diet! Here, you will learn what it is and how to eat this nutritious food.
We love natto and eat almost every day!.
Natto is an interesting food. The slimy and gooey texture might make some people reluctant to try Natto (even if they are hungry enough!).
But with these easy steps on how to eat Natto from start to finish, I can help put those fears at ease.
- This recipe is for you if:
- You are curious about Japanese natto
- You want to learn how to eat natto
- You are looking for natto gohan recipes
- You are looking for natto recipe ideas
What is natto? What does the taste like? I'm going to answer these questions and also share tasty natto recipe ideas. Let's get started!
Jump to:
About this recipe
- What is natto?
- How to eat it
- Health benefits
- Where to buy natto
- 8 ways to enjoy Natto
What is natto?
Natto is fermented soybeans and Japanese traditional food. It is a healthy food eaten all over Japan, and a popular menu for breakfast.
If you stay in a Japanese-style hotel in Japan, most likely Natto will be on the breakfast menu.
What does it taste like?
Natto is slimy, gooey, and stink, but it's not rotten. It's fermented. I grew up eating natto, so the smell doesn't bother me at all, but if you try for the first time, it might be disgusting (please don't be scared!!).
If you eat natto without sauce, you might taste it sweet slightly, which is the taste of soybeans and umami (savory) from fermenting.
Natto usually comes with a natto sauce (a mixture of dashi, soy sauce, and sugar) and karashi (Japanese mustard). These condiments make it sweet and savory.
But anyway, it is hard to describe what the taste is like, so you have to try and experience it on your own.
You might really like it, or really hate it lol.
How is it made?
Natto is made from soybeans and natto-kin.
Natto-kin is a type of bacteria, and the natto's stringy texture is made by the natto-kin breaking down soybean proteins.
By the way, natto used to be made by wrapping in rice straw since natto-kin lives in it.
Here's how it's made:
- Rince soybeans
- Soak soybeans in water
- Steam soybeans
- Spray natto-kin (bacteria)
- Ferment
You can watch the process in this video: How to make natto in a factory.
How to make it at home
Can I make it at home? It takes time and requires some cooking utensils, but YES you can!
This video, "How to make natto at home", shows you how to make it at home.
Type of Natto
There are many types of natto you can find in Japan, but in this section, I share three different types by the size of the beans.
#1 XS and S size
This size is the most popular one eaten at home daily. It is close to the size of rice grains, which makes it easy to eat with rice and easy to mix.
#2 M and L size
Beans are larger than S size, and they are chewier. You can enjoy the texture and flavor of the fluffy beans.
It's good to eat as it is, and also good for soup.
#3 Hikiwari natto (crushed natto)
Hikiwari natto is made by crushing soybeans, removing the skin, and then fermenting.
Fermentation time takes less, so it tastes a bit different from not crushed natto. It has a soft and smooth texture.
Since there is no skin, dietary fiber is less and easier to digest so it's recommended for small children.
It's often used for natto maki (sushi rolls).
Is natto healthy? (Natto Benefits)
Natto is a healthy Japanese superfood. It's packed with soybean's rich nutrients, and the nutrients are further increased by fermentation.
It is rich in protein, potassium, magnesium, iron, dietary fiber, vitamin B2, vitamin B6, vitamin E, and vitamin K.
Natto has various health benefits, but I really like the effect of nattokinase and natto-kin.
Nattokinase
Natto contains an enzyme called nattokinase, which helps break up blood clots and blood flow smoothly. Thanks to that, it also prevents vascular diseases, so it is recommended to eat natto every day.
It's hard to know what's going on inside your blood vessels. But if natto keep it healthy? then let's eat it and be healthy.
By the way, nattokinase will be lost when heated above 70C so if you want to get the benefit, it is best to eat as it is (without cooking). So, when you eat Natto Gohan (Natto rice), it's better to let the rice cool down a little before eating (avoid the rice right after cooking).
Natto-kin
Natto-kin contained in natto is a type of good bacteria and it keeps your gut healthy.
When your gut works actively and healthy, bowel movement is improved, boosts your immune system, and prevents you from getting sick (immune cells are concentrated in your gut).
Gut health is a major factor in our ability to absorb the nutrients we need. If your gut functions properly, it will block harmful substances and make digestion easier for you!
Fortunately, heating natto doesn't kill this natto-kin so you can cook it and still get the benefit.
Eat natto and be energetic!
Where to buy natto?
In Japan, you can find it easily at a grocery store or convenience store. Like the picture above, it's 3 packs together, and the price is about 100yen ($1).
The most popular brand is okame natto (the one with a woman's face).
If you live outside of Japan, you can find it in the Asian grocery store. You would find it around the tofu section or frozen food section.
You can also find it at online stores: Japanese center and Walmart.
How to prepare natto
Let me show you how to prepare natto. You can also watch this video.
Natto comes with natto sauce and karashi (Japanese mustard). 1 pack is for one serving which is about 50g.
- Open: Open the pack, and you see the sauce and karashi on the top.
- Take the film: Put the sauce and karashi aside and take the film on top of the natto.
- Sauce and karashi: Pour the sauce and karashi over natto.
- Stir: Stir with chopsticks until smooth about 10 to 20 times.
Stir more to increase Umami
This is a kinda fun fact. If you stir natto many times, you can taste umami (savory taste) more.
There is an article that scientifically proves that if you mix well, the umami score will increase, and also, if you add the sauce several times separately, the taste will be better.
The method from the article:
- Mix 400 times
- Add the sauce after mixing
- Add the sauce in multiple times(not at once)
I've tried it and see the photo below. The left photo is stirred 20 times, the right photo has followed the method and stirred 400 times.
You can see white gooey stuff around the natto in the right photo. It is more fluffy and soft as it contains more air and definitely tastes better.
Also, it's less stringy so easier to eat.
Stirring 400 times is work! But if you want more umami, please give it a try!
How to store natto
Keep it in the fridge and will last about one week. You can also store it in the freezer for about one month.
When eating frozen natto, leave it in the fridge for a half-day to defrost naturally. Do not use a microwave oven as it ruins the taste.
Does natto go bad?
Natto's fermentation continues even after shipping from the factory.
It can be eaten even after the expiration date (I sometimes do), but the smell will get stronger, and the taste will get bitter. Also, when exposed to 10C (50F) or higher for a long time, it might generate a bad smell.
So it's better to keep it in the fridge and eat within the expiration date.
Natto Recipes: 8 Tasty Ideas
Natto goes well with carbs such as rice and bread, or noodles. You can eat it straight from the package (I do sometimes) but cooking with other ingredients makes for an even better experience.
Let me share my favorite natto recipes!
Natto Gohan (Natto Rice)
Natto Gohan is the best and simple way to eat natto! It's a quick, easy, healthy, and nutrient-rich breakfast (We eat it almost every day!). Let's learn how you can prepare it with 8 topping ideas!
Make this recipe: 8 Ways to Enjoy Natto Gohan (Natto Rice)
Natto Chahan
If you love fried rice and natto, try this Natto Chahan! It's a great way to enjoy natto and rice and an easy lunch that you can make in no time at all!
Make this recipe: Natto Chahan (Fried Rice)
Natto Rolls (Sushi Rolls)
The Natto Rolls (Sushi Rolls) are a classic Japanese sushi recipe that will have you coming back again and again. It's perfect for finger foods or packing in your lunchbox to eat on the go!
Make this recipe: Natto Rolls (Sushi Rolls)
Natto Udon Noodle Bowl
Natto, udon noodles, and egg are all combined in this delicious bowl to make a wholesome meal. Try the easy-to-follow Natto Udon Noodle Bowls for an appetizing taste of something new!
Make this recipe: Natto Udon Noodle Bowl
Natto Egg Toast
This Natto Egg Toast is a quick and tasty breakfast that is great for your gut health. If you want a quick natto recipe, try this one!
Make this recipe: Natto Egg Toast
Natto Cheese Toast
Natto Cheese Toast is a quick and easy breakfast that's full of flavor. To make it, place natto, cheese with some stir-fried cabbage onto one slice of bread and toast in your oven until golden brown!
Make this recipe: Natto Cheese Toast
Natto Omelet
This Natto Omelet is packed with soybeans and rich in nutrients. If you don't know what to do with natto, try this recipe -- it's an easy but tasty main dish!
Make this recipe: Natto Omelet
Natto Miso Soup
If you love natto but are not too fond of its stick-to-your-mouth texture then this Natto Miso Soup will be perfect for you! Let's learn how to make it!
Make this recipe: Natto Miso Soup
Natto FAQ
Yes, you can eat it straight from the package (I do sometimes), but I recommend cooking with other ingredients if you're new to natto. (See: "Natto Recipes: 8 Tasty Ideas" in this post)
It would be hard to try natto for the first time because you might not like how gooey and strong of the smell it has. However, if you want to give it a try then mix your natto with something that tastes stronger like vinegar, garlic, or kimchi; also cooking other ingredients will help make things easier such as Natto Omelet and Natto Chahan.
If you stir natto many times (400 times), you can taste umami (savory taste) more. (see: "Stir more to increase Umami" in this post) It is more fluffy and soft as it contains more air and definitely tastes better. Also, it's less stringy so easier to eat. Stirring 400 times is work! But if you want more umami, please give it a try!
Keep it in the fridge and will last about one week. You can also store it in the freezer for about one month.
Natto is slimy, gooey, and stink, but it's not rotten. It's fermented. I grew up eating natto, so the smell doesn't bother me at all, but if you try for the first time, it might be difficult to deal with (please don't be scared!!).
Natto usually comes with a natto sauce (a mixture of dashi, soy sauce, and sugar) and karashi (Japanese mustard). These condiments make it sweet and savory.
If you eat natto without sauce, you might taste it sweet slightly, which is the taste of soybeans and umami (savory) from fermenting.
If you stir natto, It is more fluffy and soft as it contains more air and definitely tastes better.
It can be eaten even after the expiration date (I do sometimes), but the smell will get stronger, and the taste will get bitter. Also, when exposed to 10C (50F) or higher for a long time, it might generate a bad smell. So I don't recommend it.
I usually have one or two packs per day (a pack is about 50g). It's been said that two packs per day are good enough. But if you consume soy products on a daily basis like tofu and soy milk, one pack a day is appropriate.
Thanks For Stopping By
Natto is an amazing food. It's so unique but good for your health! If you haven't tried it yet, I can't guarantee you'll love it, but it's worth a try!
I hope you will like the recipe.
If you have any questions, please feel free to comment in the section below!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
Marg
Excellent suggestions
JURI
Thank you!!