page_title: Nattō
hierarchical_section_title: Nattō
caption_attribution_description: English: Natto, with welsh onion and karashi. top, green ring-cut leafs are Naganegi (Welsh onion) middle, yellow pastes are Karashi (Japanese mustard) bottom, brown beans are Nattō (fermented soybeans, stirred and moisten with soy sauce or tare sauce (including Japanese soup stock))おれのダイエット食(1)
context_page_description: Nattō is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy sauce, and sometimes Japanese bunching onion. Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido, and a 2009 survey revealed that 70.2% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it for health benefits.
context_section_description: Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy sauce, and sometimes Japanese bunching onion. Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido, and a 2009 survey revealed that 70.2% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it for health benefits.
caption: Nattō topped with karashi mustard and long onion
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