Dish

Nattō

Nattō is a unique and flavorful dish that is made by fermenting soybeans with a specific strain of bacteria. The fermentation process gives the soybeans a sticky and slimy texture and a strong, pungent flavor. Nattō is a popular breakfast food in Japan and is often served with rice and other toppings. It is also a great source of protein and other nutrients.

Asian cuisine› East Asian cuisine› Japanese cuisine

Pickling

Origins and history

Nattō has been a part of Japanese cuisine for centuries. It is believed to have originated in the eastern regions of Japan where the climate is ideal for fermenting soybeans. Today, Nattō is still a popular dish in Japan and is enjoyed as a breakfast food or as a topping for rice dishes.

Dietary considerations

Nattō is vegan and gluten-free. It is also a good source of protein, fiber, and other nutrients. However, it has a strong and pungent flavor that may not be appealing to everyone. It is also high in vitamin K, which can interfere with blood-thinning medications.

Variations

There are many variations of Nattō depending on the toppings and seasonings used. Some popular toppings include green onions, soy sauce, and mustard. Some recipes also call for the addition of raw egg or grated daikon for extra flavor.

Presentation and garnishing

Nattō is typically served in a small bowl or dish. It can be garnished with toppings such as green onions or sesame seeds for added flavor and presentation.

Tips & Tricks

To make Nattō, use high-quality soybeans and a specific strain of bacteria called Bacillus subtilis. The fermentation process can take up to 24 hours and requires a warm and humid environment. Store Nattō in the refrigerator for up to several days.