Discover the tips for how to eat natto with our beginner's guide. From Natto Gohan to delicious recipes, you will savor this unique food with ease!
Natto is an acquired taste, with its unique texture and flavor profiles unlike anything else on Earth. However, it's also well known for its health benefits.
This article covers everything you need, whether you're taking the first step in trying natto or aiming to expand your repertoire and relish more of this Japanese delicacy!
- This recipe is for you if:
- You want to know Japanese natto.
- You want to learn how to eat natto.
- You are looking for easy natto recipes.
Let's get started!
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What is Natto?
Natto is a traditional Japanese dish made from fermented soybeans. It is known for its distinctive aroma, sticky texture, and robust flavor. Natto is made by fermenting soybeans with a specific bacterium known as natto-kin.
This unique food has been consumed in Japan for centuries and is considered a superfood due to its rich nutritional profile, including high protein content and probiotics that support gut health.
Natto is a staple in the Japanese breakfast menu and can easily be added to different dishes, giving you both great taste and health benefits
To learn more about natto, you can see these articles:
- What is Natto? A Quick Guide To Japanese Superfood.
- What Does Natto Taste Like? Tips for Enhancing its Taste
Health Benefits
Natto has a unique smell and strong flavor but is also a superfood with many health benefits. It's packed with rich soybean nutrients, which are further increased by fermentation. It is rich in:
- Protein
- Minerals (potassium, magnesium, iron)
- Dietary fiber
- Vitamins (B vitamins, vitamin E, vitamin K2)
- Natto kinase
- 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.
By the way, nattokinase doesn't like high temperatures and will be lost when heated above 70C, so if you want to benefit, it is best to eat as it is (without cooking).
Natto-kin
Natto-kin contained in Natto is a type of good bacteria that keeps your gut healthy. Gut health is a significant factor in our ability to absorb nutrients. If your gut functions correctly, it blocks harmful substances and makes digestion easier!
Natto-kin is known for its strong vitality, remaining active even up to 120 degrees. While deep frying isn't recommended, you can still enjoy its benefits by cooking it below 120 degrees.
Where To Buy Natto
You can find natto in Asian grocery stores or Japanese supermarkets. Look for it in the tofu section or the frozen section, where it's commonly stocked.
If you live in the US, you can find it in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
Which Natto To Select
When choosing natto, there are a few key factors to consider. First, look for trusted brands like Okame Natto (the one with a woman's face in the picture above), which offers a high-quality natto experience.
Another trusted natto brand is Mizkan, and they offer Mizkan Niowanatto. This specific natto doesn't carry the strong aroma typically associated with natto, making it an easy option for anybody who prefers to avoid the typical natto odor.
When purchasing a Japanese brand of natto, it's typically packaged in individual styrofoam containers and includes natto sauce and karashi (Japanese mustard). These packages are designed for a single serving, making the individual portion size perfect for those new to natto.
Size of Natto
You can explore different natto varieties depending on the size of the soybeans, and each size brings a slightly unique flavor profile. Here are a few examples:
- XS and S size: This bean size is the most popular one eaten at home daily. It is close to the rice grain size, making it easy to eat with rice and mix.
- 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 suitable for soup.
- Hikiwari natto (crushed Natto): This natto is made by crushing soybeans, removing the skin, and fermenting. It has a soft and smooth texture. Since there is no skin, dietary fiber is less and easier to digest, so it's suitable for small children. It's often used for natto maki (sushi rolls).
How To Eat Natto
First, open the natto package and mix it with the sauce and karashi provided. Let me guide you through the process of preparing Natto.
- Open: Open the natto pack, and you will see the sauce and karashi mustard on the top.
- Take the transparent film: Put aside the sauce and karashi mustard and take the transparent film on top of the Natto.
- Sauce and karashi: Pour the sauce and karashi over the Natto.
- Stir: Stir with chopsticks until smooth, about 10 to 20 times.
You can enjoy it as is, but the best way to savor it is with Japanese steamed rice!
Natto Gohan is The Best!
Natto Gohan, which is natto over rice, stands out as the most versatile and effortless method to enjoy natto. It's not only simple and delicious but also offers various options for toppings. Once you've prepared your natto, as demonstrated earlier, place it on top of freshly cooked Japanese rice!
Natto Gohan Toppings
The great thing about Natto Gohan is its versatility. Here are 8 different topping suggestions to enhance your experience: Nagaimo (Japanese mountain yum), Umeboshi (pickled plum), scallions, daikon radish, kimchi, okra, boiled egg, and avocado.
If you enjoy some spiciness, try adding kimchi or hot sauce. If you're a fan of eggs, include a boiled egg or raw egg. The most commonly used topping is chopped scallion.
Easy Natto Recipes
Natto pairs well with carbohydrates like rice, bread, or noodles wonderfully. If you've already tried Natto Gohan, the next step is to explore recipes using natto. Here are my favorite recipes you might like!
- Natto Rolls (Sushi recipe)
- Natto Chahan (stir-fried rice)
- Chilled Natto Udon Noodles
- Natto Miso Soup
- Natto Egg Toast
Check out "Easy Natto Recipes: 10 Beginner-Friendly Dishes" and enjoy natto thoroughly!
Stir More To Increase The Umami
An article scientifically proves that the umami score will increase if you mix well, and the taste will be better if you add the sauce several times separately.
- The left image follows a regular approach: add the sauce and mix approximately 20 times, which is how I usually do it.
- The right image follows the method described in the article: mix 400 times, add the sauce after mixing, and incorporate the sauce multiple times (not all at once). You can see a white, gooey substance surrounding the natto. This texture is more airy and tender, and has a less stringy texture, making it easier to eat.
Stirring it 400 times can be quite an effort, but if you're seeking more umami and better taste, it's worth a try!
Making Your Own Natto
If you are interested in making it on your own, it's relatively simple to make. To create your own batch, you'll need soybeans and a natto starter. Here's a step-by-step guide:
- Rinse the soybeans and then soak them in water.
- Cook the soaked soybeans in a pressure cooker.
- Spray natto starter to initiate the fermentation process.
- Allow the mixture to ferment for a couple of days.
This video, "How to make natto at home," shows you how to make it at home.
How To Store
Since the fermentation process continues at room temperature, it's best to store it in the refrigerator or freezer. In the fridge, natto can remain fresh for up to 10 days. When freezing natto, it can stay good for up to a month.
If you're planning to consume frozen natto, let it thaw in the fridge for half a day. Avoid using a microwave oven, as it can negatively impact the taste and smell of natto.
FAQ
You can eat it straight from the package (I sometimes do), but if you are new to natto, I recommend cooking it with other ingredients, such as rice, noodles, and eggs.
Trying Natto for the first time would be hard because you might not like the gooey texture and strong smells. Mixing it with something that tastes stronger, such as vinegar, garlic, or Kimchi, would help. Also, cooking it with other ingredients will help make things easier such as Natto Omelet and Natto Chahan.
If you stir Natto (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 tastes better. Also, it's less stringy, so it's easier to eat. Stirring 400 times is work! But if you want more umami, please give it a try!
Please keep it in the fridge, which will last about 10 days. You can also store it in the freezer for about one month.
Natto is slimy, gooey, and stinks but not rotten. It's fermented. I grew up eating Natto, so the smell doesn't bother me, but if you try it for the first time, it might be challenging 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 slightly sweet, 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 tastes better.
It might generate a foul smell when exposed to 10C (50F) or higher for a long time. Even after the expiration date, you can eat it (I sometimes do), but the smell will get stronger, and the taste will get bitter, so it's better to eat it within the date on the package.
I usually have one or two packs daily (one pack is about 50g). Two packs per day are good enough. But if you consume soy products daily, like tofu and soy milk, one pack a day would be appropriate.
It might generate a foul smell when exposed to 10C (50F) or higher for a long time. Even after the expiration date, you can eat it (I sometimes do), but the smell will get stronger, and the taste will get bitter, so it's better to eat it within the date on the package.
Thanks For Stopping By!
If you have any questions, please 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 healthy and straightforward Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
Frank
Sorry, was typing on my phone in last comment. Please fix typos: LOL.
Wait! First you say Nattokinase doesn't like temperatures above 70 deg, then you say, Natto-kin is not damaged by high temperature so feel free to cook with it? As a biologist, I kind of feel that heating natto will kill off some (if not all) of the good bacteria along with damaging the enzyme nattokinase.
I'm very confused!
Thank you! (Oh, great recipes! I just tried natto with white rice and raw egg!)
JURI
Sorry for the confusion! (I'll revise the post)
It's known that Natto-kin is quite strong vitality. While deep frying is not ideal, natto-kin can survive when cooked at temperatures below 120 degrees. Thanks for trying the recipe!
Franko
Wait! First you say Nattokinase doesn't like temperature above 70 deg, then you say, Natto-kin is damaged by high temperature so feel free to cook it? As I biologist I kind of feel that heating will kill off some (if not all) of the good bacteria along with damaging the enzyme nattokinase.
I'm very confused!
Rowan Walters
Thank you - excellent post. Worked in Tokyo for two years and for the first year I couldn’t stand natto - it was only after I spent seven weeks in hospital eating natto for breakfast every day that I really grew to enjoy it. I even get cravings for natto if I haven’t eaten it for a while. Now, back in Sydney, recently found a place here that makes fresh natto and a Japanese grocery shop that sells the frozen kind, so I eat it every day. Usually just eat it plain or with the sauce from the packet. Sometimes I put barbecue sauce on it which isn’t very Japanese but it works!
JURI
Thank you for sharing your experience with natto, Rowan! It's amazing how our tastes can change over time. I'm glad to hear that you can get natto in Sydney and can continue enjoying it.
magi
excellent info
JURI
Hi Magi, I'm so glad to hear that!Thank you for your comment!
Marg
Excellent suggestions
JURI
Thank you!!