Natto for Beginners: How to Eat and Enjoy It!
Curious about Japanese natto but not sure about how to eat it? Find easy tips on choosing the right type and enjoying it, as well as everything you need to know to get started here!
How To Prepare Natto
Natto usually comes in a styrofoam package with a small packet of sauce and karashi (Japanese mustard) inside. Here’s how to prepare it:
1. Open the package
Open the package and you’ll find the sauce and karashi mustard on top. Set them aside.
2. Remove the film
Remove the plastic film covering the natto.
3. Add the sauce & Karashi
Pour in the sauce and karashi for extra flavor.
4. Mix well
Stir the natto with chopsticks (about 10-20 times) until it becomes sticky and develops a fluffy texture.
Serve and enjoy! Eat it as is or serve with rice, the most common way to eat natto. It also pairs well with noodles, eggs, and more! Check out the next section for delicious ways to enjoy natto in different dishes!
How To Enjoy Natto
Here are delicious ways to enjoy natto!
With Rice
Serve the natto over hot rice for a classic Japanese breakfast.
With Toast
Spread natto on toast with cheese and cabbage or egg for a unique twist.
With Eggs
Make a natto omelet for a protein-packed breakfast.
With Tofu
Enjoy natto as a topping for chilled tofu for a light and refreshing dish.
Find More!
Discover more delicious ways to enjoy natto in 13 Simple and Delicious Natto Recipes.
Add Flavor Enhancements
Here are some delicious toppings to elevate the flavor of natto:
How to Pick the Right One
Natto varies in flavor and texture depending on the size of the soybeans and the type of beans used. Here’s a simple guide to help you find the best natto for your preference.
Choosing by Bean Size
For natto beginners, small bean natto is the best choice. Its mild flavor, smooth texture, and easy-to-mix consistency make it easier to eat, especially with rice.
Small Beans
The most popular natto variety, perfect for mixing and eating with rice. Their small size makes them easy to combine with noodles, toppings, or other dishes.
Large Beans
Less sticky than small bean natto, with a chewier texture and a richer soybean flavor. If you prefer to enjoy natto on its own, large beans are a great choice.
Hikiwari
Made from crushed soybeans, this type of natto is easier to digest since it has no skin. It’s a great choice for salads, sauces, and natto maki (sushi rolls).
Choosing by Soybean Type
There are two main types of natto: yellow and black soybeans. If you’re sensitive to the sticky texture, black soybean natto might be a good option.
Choosing by Sauce Flavor
Natto usually comes with a sauce, and there are many varieties to try. Traditional options include bonito or kombu dashi, but newer flavors like egg soy sauce or plum-infused sauce have become popular. The sauce can completely change the taste, so experimenting with different types is a fun way to enjoy natto!
Nori Seaweed
A sweet and umami-rich sauce with a deep seaweed flavor.
Katuso dashi
A savory-sweet bonito stock sauce that pairs perfectly with natto.
Choosing by Popular Brand
I’ve picked two of the most popular natto brands in Japan, both of which are also available outside Japan.
Takano Foods
One of Japan’s most well-known natto brands, offering a wide variety of options. Okame Natto, Their packaging features a recognizable smiling woman’s face, making it easy to spot in stores
MIzkan
A famous food brand known for its delicious natto varieties. My favorite is Toro Mame, which comes with a sauce inside the package, making it super easy to mix. The sauce is the key to creating a fluffy and flavorful natto!
So, Which One to Choose for the First Time?
I recommend starting with small bean natto that comes with natto sauce and mustard for easy seasoning. A great choice is Okame Natto—a long-selling, well-loved brand in Japan. It has a mild flavor and smooth texture, making it a great introduction to natto!
Check out this post: 3 Types of Natto: Whole Beans, Hikiwari, and Goto Natto to learn more about the different varieties of natto!
Stir More To Increase The Umami
An article scientifically proves that mixing well increases the umami score, and adding the sauce several times separately improves the taste.
Stirring it 400 times can be quite an effort, but if you’re seeking more umami and better taste, it’s worth a try!
Dive Deeper into Natto!
To learn more about natto, you can explore these articles:
Your Questions Answered
Yes, you can eat natto straight from the package! However, if you’re new to natto, I recommend pairing it with rice, noodles, or eggs to help balance its strong flavor and unique texture.
To make natto more approachable, try mixing it with stronger flavors like garlic, vinegar, or kimchi. You can also cook it with other ingredients, such as rice or noodles, to make it easier to enjoy.
Keep natto refrigerated, and it will last for about 10 days. You can also store it in the freezer for up to one month.
Stirring natto helps incorporate air, making it fluffier and softer. The more you stir, the better the texture and taste!
After the expiration date, the smell and taste of natto may become stronger and more bitter, and the quality will decline. It’s best to consume it before the expiration date for the best flavor and texture.
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Natto Rice Bowl with 8 Toppings
Print Pin SaveIngredients
- 1 pack Natto, 50g/1.8oz (use attached sauce and karashi)
- 1 bowl of Cooked Rice, 150g/5.3oz
Toppings (as much as you want)
- Nagaimo, Mountain yam
- Umeboshi, Pickled Plum
- Scallions
- Daikon
- Kimchi
- Okra and Katsuobushi, Bonito flakes
- Boiled egg, Mayonnaise,
- Avocado and Salt
Instructions
- Mix natto: Open the pack of natto, add the natto sauce and karashi, and mix well.
- Natto over rice: Prepare a bowl of rice and place the natto over the rice.
How to prepare toppings:
- Grated Nagaimo: Peel and grate it, place it on the natto, and pour a bit of soy sauce.
- Umeboshi: Remove the seed, chop it to make a paste, and place it on the natto.
- Scallions: Chop them and place them on the natto.
- Grated Daikon: Peel and grate it, and place it on the natto.
- Kimchi: Place it on the natto.
- Okra: Boil okra for a couple of minutes, chop them, put them on the natto, and top with katsuobushi.
- Boiled egg: Mash it, season with mayonnaise, and put it on the natto.
- Avocado: Cut it into bite-sized pieces, add a pinch of salt, and put it on the natto.
Video
Notes
- Substitute: If your natto doesn’t come with sauce and karashi, you can use soy sauce or make it on your own by mixing soy sauce, dashi and sugar.
- Storage: Keep natto in the fridge or freezer. When eating frozen natto, please leave it in the refrigerator for a half-day to defrost naturally. No microwave oven as it ruins the taste.
hello,
I’ve never eaten natto. which one should I start with?
Hi Dawn, thanks for your comment! If you like kimchi, adding kimchi can help mask its strong aroma and make it easier to eat. Scallions (green onion) are another great topping to balance the taste and add freshness. I hope you will enjoy it!
Hello,
I enjoyed reading your blog on natto.
A concern I have about soybeans is that they are heavy sprayed with pesticides (at least here in the US). Are the brands you recommend organic?
Also I’m interested in trying to make this at home. Does it smell much while fermenting?
Thanks
Thanks for your comment, Renee! Here are answers for you: Most Japanese natto is made with non-GMO soybeans from the United States and Canada, and these soybeans, including the brands I recommended, are not organic. However, you might find organic alternatives at your local market or health food store. As for making natto at home, it usually doesn’t have a strong smell. But if some bacteria gets in, it might start smelling like ammonia. So, make sure to clean your tools and hands while making natto to avoid this. I hope this helps!
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!)
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!
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!
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!
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.
excellent info
Hi Magi, I’m so glad to hear that!Thank you for your comment!
Excellent suggestions
Thank you!!