Sticky fermented soybeans — Japan's bold breakfast superfood.
What it is
Natto is fermented soybeans, famously sticky and pungent, usually stirred with soy sauce and mustard and eaten over rice — a classic Japanese breakfast. An acquired taste with a devoted following.
What it means
A centuries-old fermented food celebrated for its health benefits (protein, probiotics, vitamin K2). Natto divides even Japanese diners by region, and trying it is a small rite of passage for visitors.
Why it's worth trying
Stir it well to build the stringy threads, season, and eat over hot rice — the funk mellows into a savory, nutty depth. Brave it once; many converts are made at the breakfast table.
What to order
- Over hot rice with soy & mustard
- Add scallion or raw egg
- Part of a Japanese breakfast set
- Stir well first
For special diets
Plant-based and protein-rich; the sauce packet usually contains soy (wheat) — use tamari for gluten-free.