Nattō is the Japanese breakfast dish made from fermented soybeans with a distinctive sticky texture.
Nattō is produced by fermenting cooked soybeans with the bacterium Bacillus subtilis var. natto. The process creates a strong aroma, a savory flavor, and long, stringy threads that appear when the beans are stirred. It is commonly served with soy sauce, karashi mustard, green onion, or a raw egg, often over rice.
Nattō is particularly associated with eastern Japan, including the Kantō and Tōhoku regions. It is widely available as a packaged food and is often eaten at breakfast, although it can be served at other meals.
Nattō is sometimes confused with miso or tofu because all three are traditional soybean foods. Miso is a salty fermented paste, while tofu is made by coagulating soy milk. Nattō is unusual because the whole cooked beans remain visible after fermentation.