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Natto

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis natto.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis natto. It is known for its sticky, stringy texture, pungent aroma, and strong association with Japanese breakfast dishes. Natto is widely discussed as a nutrient-dense food, especially for its protein and vitamin K2 content.

What it is

Natto is a fermented soybean food from Japan. It is traditionally made from whole soybeans and is recognized by its sticky threads and distinctive smell.

How it is made

Soybeans are soaked, cooked or steamed, then inoculated with Bacillus subtilis natto and fermented before being cooled and aged. The fermentation process creates natto’s characteristic stickiness and aroma.

Taste and texture

Natto is commonly described as pungent, earthy, or nutty, with a strong smell that many people find unusual at first. Its texture is slimy, sticky, and stringy, especially after stirring.

Nutrition and health

Natto is a source of protein and is especially noted for vitamin K2. It is also discussed in the literature for possible benefits related to bone and cardiovascular health, though health effects vary and depend on the overall diet.

Key facts

  • Natto is a fermented soybean food from Japan, made using Bacillus subtilis natto.
  • It has a sticky, stringy texture and a pungent, ammonia-like aroma.
  • Commonly eaten for breakfast in Japan, often served with rice.
  • Notable for its protein and vitamin K2 content.
  • Increasingly available in Canadian Asian grocery stores and some major supermarkets.
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Canadian context

Natto is of interest to Canadian readers as a Japanese food that is increasingly available in Asian grocery stores and some major supermarkets, especially in larger urban centres.

Frequently asked questions

What is natto?
Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis natto. It is known for its sticky texture and strong aroma.
How is natto made?
Cooked or steamed soybeans are inoculated with natto bacteria and fermented, usually for about a day, then cooled and aged. The process produces the sticky threads typical of natto.
What does natto taste like?
Natto is often described as pungent, earthy, nutty, or beany. Its smell is strong and its sticky texture is usually more striking than its flavour.
Is natto healthy?
Natto is nutrient-dense and provides protein and vitamin K2. It is often discussed for potential bone and heart benefits, but it should be considered part of an overall balanced diet.
How to eat natto?
Natto is commonly stirred and served over rice, often with soy sauce, mustard, scallions, or egg. It can also be eaten with noodles, bread, or on its own.
Where to buy natto?
Natto is commonly sold in Japanese or Asian grocery stores, especially in the refrigerated section. In some places it is also available through online grocery retailers.

References

  1. Encyclopaedia Britannica — https://www.britannica.com/topic/natto
    Supports: Definition of natto as a Japanese dish of fermented soybeans and its sticky, pungent characteristics.
  2. Kikkoman — https://www.kikkoman.com/en/cookbook/glossary/natto.html
    Supports: Traditional Japanese fermented soybean food, prepared by fermenting boiled or steamed soybeans with natto bacteria; sticky texture and aroma; common serving pairings.
  3. ScienceDirect — https://www.sciencedirect.com/topics/food-science/natto
    Supports: Fermentation process using Bacillus subtilis, incubation conditions, and discussion of nutrients and nattokinase.
  4. Healthline — https://www.healthline.com/nutrition/natto
    Supports: General description, taste descriptors, and nutritional discussion including possible bone and heart benefits.
  5. Merriam-Webster — https://www.merriam-webster.com/dictionary/natto
    Supports: Definition, pungent flavor, gluey texture, and preparation from steamed or boiled soybeans with bacteria.
  6. byFood — https://www.byfood.com/blog/what-is-natto-japanese-fermented-soybeans-p-608
    Supports: Typical retail availability in Japanese supermarkets and convenience stores, and common serving styles.