Natto
Nattō (納豆) is a traditional
Japanese dish made from
fermented soybeans, popular especially at
breakfast. A rich source of
protein, nattō and the soybean paste
miso formed a vital source of
nutrition in feudal Japan.
An acquired taste due to its powerful smell and sticky consistency, even in Japan nattō is consumed mostly in the eastern Kanto region. A sweet variant called amanattō, made from azuki beans instead of soybeans, also exists.
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