natto
natto, Japanese dish consisting of fermented soybeans.
Natto begins as cooked soybeans. These are fermented with bacteria (Bacillus subtilis natto) into a pungent, sticky, and highly nutritious mass, in which the beans retain their shape amid a viscous goo that forms fine threads when stirred. Natto’s smell is highly pungent, like Gorgonzola cheese with a whiff of ammonia; the texture is sticky and slightly slimy. When wrapped in a leaf and deep-fried, it loses its stickiness.
The dish is thought to have originated some 1,300 years ago in the soybean-producing Ibaraki prefecture of Honshu, Japan, though some scholars believe that it was introduced from the Chinese province of Yunnan. The term natto derives from the Japanese word for “offering place,” referring to the kitchen of a Buddhist temple, suggesting that the food originally had a ritual votive role.
Although claims made on Japanese television that natto is a weight-loss panacea have proved unfounded, modern natto is not only high in protein but also an important vegetarian source of vitamins B12 and B2. In eastern Japan it is a popular breakfast food, mixed with soy sauce, mustard, and sometimes a raw egg or chopped spring onion and eaten with rice.