November 09, 2009
Other Names: 纳豆 (Chinese), 納豆 (Japanese), ناتو (Arabic), Натто (Russian), Nattō (Finnish) All Translations
Edited by: Sheri, Barnaby Dorfman
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Wikipedia
is a traditional Japanese food made from soybeans fermented with ''Bacillus subtilis''. It is popular especially as a breakfast food. As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō can be an acquired taste because of its powerful smell, strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. Many countries produce similar traditional soybean foods fermented with ''Bacillus subtilis'', such as ''shuǐdòuchǐ'' (水豆豉) of China, ''cheonggukjang'' (청국장) of Korea, ''thua nao'' of Thailand, ''kinema'' of Nepal and the Himalayan regions of West Bengal & Sikkim, India., In addition certain West African bean products are fermented with the bacillus, including ''dawadawa'', ''sumbala'', and ''iru'', made from néré seeds or soybeans, and ''ogiri'', made from sesame or melon seeds.
[edit] About Natto
Nattō is a traditional Japanese food made from fermented soybeans, popular especially for breakfast. As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.Nattō is most commonly eaten at breakfast to accompany rice, possibly with some other ingredients, for example soy sauce, tsuyu broth, mustard, scallions, grated daikon, okra, or a raw quail egg.
Recipes With Natto
Noodle Dipping Sauce
Daikon, Dark Soy Sauce, Dried Bonito Flakes, Mirin, Natto
Daikon, Dark Soy Sauce, Dried Bonito Flakes, Mirin, Natto
